Easy Biscoff Cheesecake Ice Cream Recipe

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I practically giggled out of my chair when I saw that Biscoff was looking for bloggers to participate in their “Spread the Love” campaign! Because Biscoff is a long-time love affair of mine, and I was only way too happy to have an opportunity to work with them professionally and create a dessert recipe using this delicious product. This Easy Biscoff Cheesecake Ice Cream is going to blow you away!

I’m sure I speak for many of us when I say that my first Biscoff experience was on an airplane. As a child. And I’m embarrassed to admit that I was only dismissive of the unfamiliar European cookie.

Really, because there’s no chocolate in a Biscoff Cookie.

What on earth was I supposed to do with a cookie that didn’t have any chocolate? Had Europeans lost their minds? Didn’t they get the memo? WE ONLY EAT CHOCOLATE COOKIES IN AMERICA, y’all.

Did anyone else have that thought?

That stupid, stupid thought?

Stupid, because Biscoff is actually amazing all on its own. It needs no chocolate. Can you even wrap your brain around that??

The Biscoff cookie is SO GOOD they actually made a spread out of it. As in… you can spread cookies on your food.

Seriously, you can use it as an alternative to peanut butter in most baking and snacking! I’ve actually used it in a few recipes on this blog! My favorite are these Biscoff Cheesecake Pudding Cookies (if you were wondering).

It’s more sugary than peanut butter (obviously– I mean, it is swirled up cookies, after all), so you’ll want to decrease the sugar by a bit if you sub it for peanut butter in your normal recipes. Otherwise, I’ve found it works perfectly in all my baking! You can buy it in smooth or crunchy. And, as in all things, I prefer the crunchy (um– hello!? Bits of cookie in my cookie spread?? Yes, please!)

As much as I like it in my baked goods, I think I like Biscoff even better in my NON-baked treats! Like this Cheesecake Ice Cream! I made a Strawberry Cheesecake Ice Cream a few months ago, and the cheesecake base was SO incredible that I’ve been chomping at the bit to whip up another batch.

Biscoff goes perfectly with a cheesecake flavor. And when combined with my favorite (EASY) cheesecake ice cream recipe, it will leave you speechless. Seriously. It’s life changing. And the little bits of cookies from the crunchy spread? W-O-W.

Plus, this is a variation of my favorite 2-ingredient Ice Cream! Which means… NO ICE CREAM MACHINE NEEDED!


And for those of you who just can’t handle not having chocolate… you’re not alone 😉 . Happily, Biscoff pairs beautifully with chocolate. And I highly suggest you drizzle some homemade chocolate syrup over your beautiful and sophisticated super easy ice cream.

I guess that’s one more point for the Europeans. Looks like they knew what they were doing after all!

You can find Biscoff in the peanut butter aisle of your favorite grocery store or use the store locator!

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Biscoff Cheesecake Ice Cream


  • 1 - 14.5 oz can sweetened condensed milk
  • 1 - 8 oz. tub Cool Whip
  • 1 - 8 oz brick of cream cheese, softened
  • 1/4 cup butter, softened
  • 1/2 cup Biscoff (smooth or crunchy, you're choice!)
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract


  1. Use a hand mixer to beat together the cream cheese, butter, and Biscoff spread until smooth.
  2. Mix in the sweetened condensed milk, lemon juice, and vanilla extract.
  3. Fold in the Cool Whip.
  4. (sometimes I add a pinch of salt, just for fun)
  5. Pour into a freezer safe container with a cover. Freeze for 4-6 hours or overnight.

Did you know??
All Biscoff products are:

All-natural ingredients, preservative-free
Free of trans fat and cholesterol
Made without genetically modified ingredients or artificial colors
Does not contain nuts
Made in Belgium!

Connect with Biscoff: Facebook | Pinterest

Be sure to enter Biscoff’s “Spread the Love” Contest!
Here’s the nitty gritty:

Lotus Bakeries invites consumers to share the many inventive ways they enjoy Biscoff Spread – the cookie spread made from the popular Biscoff cookies – in the first-ever Biscoff Spread the Love Challenge. From July 1 to July 28, the Biscoff Spread the Love Challenge asks consumers to get creative with their Biscoff Spread snacks by uploading photos that show their favorite ways to “spread the love.”

Whether a spin on a classic snack (such as Biscoff Spread on a bagel) or a more creative twist (such as brownies made with the spread), the makers of Biscoff Spread are looking for individuals to submit photos showing how they enjoy Biscoff Spread.
Lotus Bakeries will narrow down the photo entries to the top 30. Facebook users will vote for the final grand prize winners on the Biscoff fan page. All entrants will be automatically entered in a sweepstakes to win a year’s supply of Biscoff products.

The top three winners of Biscoff’s Spread the Love Challenge, to be announced on August 30, 2013, will receive the following prizes:
First place – A trip to Belgium for two and a tour of the Biscoff factory
Second place – $1,500 cash
Third place – $1,000 cash

How to Enter
Visit Biscoff’s Facebook page or contest microsite.
“Like” Biscoff on Facebook and upload a Biscoff Spread photo with a title and description. Entrants may submit one additional photo for each referred friend. Please note, all qualified entrants must submit their photos between July 1 (12 a.m. EST) – July 28 (11:59 p.m. EST). Facebook fans will vote for the grand prize winners between August 5 (12 a.m. EST) – August 25 (11:59 p.m. EST).
The top three winners will be announced on Facebook on August 30.

Biscoff Spread is a sweet, creamy spread made with Biscoff Cookies. Try this delicious European alternative to peanut butter or chocolate spread. Upload your Biscoff Spread photo to enter Biscoff’s “Spread the Love” contest for a chance to win a trip for 2 to Belgium!

This is a sponsored conversation written by me on behalf of Biscoff . The opinions and text are all mine.

This is a sponsored conversation written by me on behalf of Biscoff .  The opinions and text are all mine.

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