This blackberry cheesecake ice cream recipe is one of my favorite ice cream desserts for Fourth of July or all summer long! This blackberry ice cream is made with a creamy no-churn cheesecake ice cream base, sweet blackberry compote, and a buttery Biscoff swirl!

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And for more yummy no-churn recipes, try my No-Churn Strawberry Ice Cream, my Oreo Ice Cream Recipe, or my No-Churn Key Lime Pie Ice Cream! Or check out my 40 Biscoff Recipes You Need to Try!

Blackberry Cheesecake Ice Cream Recipe

If you haven't tried no-churn ice cream yet, you'll love it! It's a method of making ice cream that only uses a few ingredients and does not require an ice cream maker. That's right -- you don't need an ice cream maker!

You only need a hand mixer or a stand mixer to whip it up, and then just freeze it and you're done! So when I had some blackberry filling left over from my blackberry lemon sweet rolls, I jumped at the chance to try the no-churn method out. And guys -- this blackberry cheesecake ice cream is to die for!

Blackberry Ice Cream with Biscoff Cookie Swirl

This no-churn ice cream recipe features a blackberry cheesecake base swirled with a Biscoff® cookie crust. Biscoff cookies, originating in 1932 in Belgium and made by Lotus Bakeries, are a portmanteau of "biscuit" and "coffee."

They're a type of European cookie called speculoos, and they are, in my opinion, far superior to graham crackers for pie crust. They're more flavorful -- the flavor is like a more spicy, more buttery graham cracker, and the texture is more crispy and light. When I was younger, my father worked for Continental Airlines and would bring bags of Biscoff cookies home from his flights. The unforgettable flavor just stuck with me.

I use them for pie crusts, my Biscoff Brownies, and now in this amazing blackberry cheesecake ice cream! It's so good, and the cookies really make it even better.

scooping blackberry cheesecake ice cream — Closeup of Blackberry Ice Cream

Blackberry Cheesecake Ice Cream Ingredients

This homemade no-churn blackberry ice cream only takes a handful of ingredients, and NO ice cream maker! You'll be amazed how easy it is, and you'll definitely want to add it to your menu of ice cream desserts for Fourth of July! Here's what you'll need:

Blackberry Compote

blackberries - these juicy berries bring a unique summery flavor to this cheesecake ice cream! Check out these tips on how to keep summer berries fresh for longer!
lemon juice - to bring out the brightness of the blackberries
corn starch - to thicken the filling.
granulated sugar - to give the filling its sweetness.

Biscoff Swirl

crumbled Biscoff® cookies - their one-of-a-kind flavor and crisp texture are a perfect balance for the cheesecake ice cream and blackberry swirl.
melted salted butter - adds richness and buttery flavor.
brown sugar - complements the spiced cookies wonderfully!

Cheesecake Ice Cream Base

heavy cream - whips up to give the ice cream its fluffy texture. It should be at least 35% fat.
cream cheese - give our ice cream that cheesecake flavor!
sweetened condensed milk - secret ingredient for the no-churn method.
vanilla extract - essential flavor boost. Here's how to make your own vanilla at home!
lemon zest and lemon juice - adds some brightness and brings out that cheesecake flavor

blackberry cheesecake ice cream in a bowl — Blackberry Cheesecake Ice Cream

No Churn Method

Once you have all your ingredients together, you're ready to put this ice cream together!

Simmer your blackberry filling ingredients in a medium saucepanfor about 10 minutes until thickened. Let the mixture cool completely.
To make your Biscoff crust swirl, just combine the crumbled cookies with the sugar and melted butter until mixed well, and set aside.
Next, make your ice cream base! Start by beating the softened cream cheese with the lemon juice, zest, sweetened condensed milk, and vanilla.
In a separate bowl, whip the heavy cream with a stand mixer or hand mixer until stiff peaks form. Fold in the cream cheese mixture gently until well combined.
Now it's time to assemble your ice cream! Pour half of the ice cream base into a 9/5 loaf pan. Top with half of your blackberry filling, and swirl filling into the ice cream.
Sprinkle on ½ of the Biscoff mixture.
Repeat with the second half of the ice cream base, the second half of the blackberry filling, and the second half of the Biscoff crust crumbs.
Resist the urge to dig into it right then! Cover your ice cream with plastic wrap and freeze it for at least 6 hours, but most likely overnight. You want it to be solid.
To serve, just let it sit at room temperature for a few minutes to soften up, and you're ready to enjoy!

More Frozen Treats You'll Love

Now that you've tried this no-churn ice cream recipe, check out my Pumpkin Nice Cream, my Mango Popsicles, or this delicious cottage cheese ice cream! Or if you just want more no-churn ice cream recipes from me, try my No-Churn Strawberry Ice Cream or my Oreo Ice Cream Recipe (No Churn)!

And lemon lovers will flip for my Lemon Bars with Graham Cracker Crust!

If you try this recipe, I would love it if you could leave a star review rating and comment below! It’s so wonderful hearing your feedback! And don’t forget to share your creations with me by tagging @chenee_today on Instagram!

📖 Recipe