Easy Biscoff Cheesecake Ice Cream Recipe

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!

*Applause*

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

Ingredients

  • 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

Instructions

  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.
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