This blackberry cheesecake ice cream is a favorite for summer and holidays like the Fourth of July. It combines a silky no‑churn cheesecake base with a bright blackberry compote and a buttery Biscoff cookie swirl for a flavorful, easy homemade treat.
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Blackberry Cheesecake Ice Cream Recipe
No‑churn ice cream is a simple technique that produces rich, creamy ice cream without an ice cream maker. All you need is a mixer to whip the cream and a freezer to set the ice cream. Leftover blackberry filling from another recipe inspired this version, and the result is a tangy, fruity cheesecake ice cream studded with a crunchy Biscoff cookie swirl.
Blackberry Ice Cream with Biscoff Cookie Swirl
This recipe blends a cheesecake‑style ice cream base with a sweet blackberry compote and a crunchy Biscoff cookie swirl. Biscoff (speculoos) cookies bring warm, spiced, buttery notes that work beautifully against the bright berries and the creamy cheesecake base.
Blackberry Cheesecake Ice Cream Ingredients
This no‑churn ice cream uses a handful of pantry staples and no ice cream machine. It’s easy to make and great for summer menus. Ingredients are grouped below:
Blackberry Compote
- Blackberries – fresh or thawed frozen berries for a bright, summery flavor.
- Lemon juice – to lift and brighten the berry flavor.
- Corn starch – to thicken the compote slightly.
- Granulated sugar – to sweeten the filling.
Biscoff Swirl
- Crumbled Biscoff cookies – provide a spiced, crisp texture.
- Melted salted butter – binds the crumbs and adds richness.
- Brown sugar – enhances the caramel‑like notes of the cookies.
Cheesecake Ice Cream Base
- Heavy cream – whipped to give the ice cream its light, airy texture (use at least 35% fat).
- Cream cheese – softened, for the cheesecake flavor.
- Sweetened condensed milk – the no‑churn sweetener and stabilizer.
- Vanilla extract – for added depth.
- Lemon zest and lemon juice – to lift the cheesecake notes.
No‑Churn Method
Follow these steps to assemble the ice cream:
- Make the blackberry compote: combine the blackberries, sugar, cornstarch, and lemon juice in a saucepan. Bring to a gentle boil, then reduce heat and simmer, stirring often, until the mixture thickens (about 10 minutes). Remove from heat and cool completely.
- Prepare the Biscoff swirl: crush the cookies into fine crumbs, then stir in melted salted butter and brown sugar until evenly combined. Set aside.
- Make the cheesecake base: beat softened cream cheese until smooth. Add sweetened condensed milk, vanilla, lemon zest, and lemon juice, mixing until combined.
- In a separate bowl, whip cold heavy cream to stiff peaks. Fold the whipped cream gently into the cream cheese/condensed milk mixture until light and fluffy.
- Layer the ice cream: spoon half of the ice cream base into a 9×5-inch loaf pan. Top with half of the cooled blackberry compote and swirl with a knife. Sprinkle half of the Biscoff crumb mixture over the layer.
- Repeat with the remaining ice cream base, blackberry compote, and Biscoff crumbs, finishing with crumbs on top.
- Cover tightly with plastic wrap or a lid and freeze for at least 6 hours or overnight until firm.
- When ready to serve, let the pan sit at room temperature for a few minutes to soften slightly, then scoop and enjoy.
More Frozen Treats You’ll Love
If you like this no‑churn recipe, try other frozen treats for summer such as fruit‑based nice creams or popsicles. This technique adapts well to many flavors and mix‑ins.
If you try this recipe, please consider leaving a review and sharing photos — it’s always wonderful to see how recipes turn out for you.
📖 Recipe
Blackberry Cheesecake Ice Cream with Biscoff Cookie Swirl (No‑Churn)
Equipment you may need
- hand mixer
- small saucepan
- stand mixer (optional)
- 9×5 loaf pan
- rubber spatula
- measuring cups and spoons
- food processor or rolling pin for crushing cookies
Ingredients
Blackberry Filling
- 1 cup (144 g) blackberries
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon (2 g) corn starch
- 1/2 teaspoon (2 ml) lemon juice
Biscoff Cookie Swirl
- 3 tablespoons (44 ml) salted butter, melted
- 5 oz (142 g) Biscoff® cookies, crushed
- 2 tablespoons (24 g) packed brown sugar
Ice Cream Base
- 8 oz (227 g) cream cheese, softened
- 1 14‑oz can sweetened condensed milk
- 2 cups (476 g) heavy cream, cold
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- 2 teaspoons pure vanilla extract
Instructions
Prepare Blackberry Filling
- Combine the filling ingredients in a saucepan. Bring to a boil over medium‑high heat, then reduce to a simmer and cook, stirring frequently, until thickened, about 10 minutes. Remove from heat and cool completely.
Prepare Biscoff Swirl
- Crush Biscoff cookies in a plastic bag with a rolling pin or pulse in a food processor until crumbly. Mix the crumbs with melted butter and brown sugar until combined. Set aside.
Cheesecake Ice Cream Base
- Beat the softened cream cheese until smooth. Mix in the sweetened condensed milk, vanilla, lemon zest, and lemon juice, beating until smooth after each addition.
- In a separate bowl, whip the cold heavy cream to soft or stiff peaks. Gently fold the whipped cream into the cream cheese mixture, keeping it light and airy.
- Spoon half of the ice cream base into a 9×5-inch loaf pan. Add half the blackberry filling and swirl with a knife. Sprinkle half the Biscoff mixture over the layer.
- Repeat the layers with the remaining ice cream base, blackberry filling, and Biscoff crumbs.
- Cover and freeze for at least 6 hours or overnight. Allow to sit at room temperature for 3–5 minutes before scooping.
Notes
Storage: Store tightly wrapped in the freezer for up to a month for best quality.
Adapted from a no‑churn cheesecake ice cream technique.
Nutrition
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