Who says that ice cream is just a summer treat? You will want this No Churn Pumpkin Cheesecake Ice Cream With Biscoff Crumble year round. With the smooth and creamy texture of Pumpkin Pie and Cheesecake blended together to form this silky rich ice cream then topped off with a Biscoff crumble swirled throughout, you will be tempted to have this treat even in the colder months.
I have to admit, even though I love to bake, ice cream still is by far my favorite dessert. There is just something about that smooth creamy texture that gets me every time.
I have been making ice cream for years. You know the kind, first you cook the base then you refrigerate it so that its nice and cold then you place it in the ice cream machine to churn and become a delicious creamy cold treat. For years I have enjoyed this ice cream but never really enjoyed the process and the clean up. Lately I have adapted my ice cream making process to include a no cook and no churn method, and I have to say I have been very pleased with the outcome. This method results in a smooth and creamy texture that is absolutely delicious and the variety of flavors are endless.
Other No Churn Ice Cream Recipes:
- No Churn Key Lime Cheese Cake Ice Cream
- No Churn Blackberry Chocolate Chunk Ice Cream
- No Churn Peaches & Cream Ice Cream
- No Churn Blueberry Lemon Curd Ice Cream
- No Churn Roasted Strawberry Cheesecake Ice Cream
There are so many possibilities. If you can think of a flavor combination then you can make it into a no churn ice cream. Best part, no special equipment needed.
How To Make No Churn Pumpkin Cheesecake Ice Cream With Biscoff Crumble
To a large mixing bowl add the sweetened condensed milk, room temperature cream cheese, pumpkin purée, ground cinnamon, ground nutmeg, ground ginger, ground allspice, pure vanilla extract and salt. Using a hand mixer beat at medium high speed until smooth and creamy.
To the bowl of a stand mixer fitted with a whisk attachment, beat heavy whipping cream on medium high speed until stiff peaks form.
Fold whipped cream in two batches into the pumpkin mixture, being careful not to over mix. Set to the side.
To a small mixing bowl add the crushed Biscoff cookies and the butter. Using a fork mix to incorporate.
Spread half of the cream mixture to the bottom of a 7” x 11” casserole dish. Sprinkle half of the Biscoff cookie crumble on top.
Spread remaining cream on top, making sure to cover the cookie crumble. Using a skewer or a sharp knife, starting on one side of the casserole dish and making your way to the other, swirl the cream and cookie crumble together. Top with remaining Biscoff cookie crumble and cover with plastic wrap.
Place in the freezer for six to eight hours or preferably over night. Remove from freezer and allow to sit on the counter for five minutes before scooping.
No Churn Pumpkin Cheesecake Ice Cream With Biscoff Crumble
Ingredients:
- 1 (14 oz.) Can sweetened condensed milk
- 3/4 Cup pumpkin puree
- 1 ( 8 oz. ) Package of cream cheese, at room temperature
- 2 Teaspoons pure vanilla extact
- 1 Teaspoon ground cinnamon
- 1/2 Teaspoon ground ginger
- 1/4 Teaspoon ground nutmeg
- 1/4 Teaspoon ground allspice
- 1/4 Teaspoon salt
- 1 3/4 Cup cold whipping cream
- 3/4 Cup Biscoff cookie crumbs
- 2 Tablespoons unsalted butter, melted,
Instructions:
- To a large mixing bowl add the sweetened condensed milk, softened cream cheese, pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg, allspice and salt. Using a hand mixer on medium high speed, blend the ingredients together until smooth. Set to the side.
- To the bowl of a stand mixer fitted with a whisk attachment, add the heavy whipping cream and beat at medium high speed until stiff peeks form.
- Using a rubber spatula, fold whipped cream into pumpkin mixture in two batches, being careful not to over mix. Set to the side.
- To a food processor add the Biscoff cookies ( about 1/4 of a sleeve ) pulse several times until crumbs form. Place crumbs in a small bowl along with melted butter and using a fork, mix until combined.
- Spread 1/2 of the cream mixture to the bottom of a small casserole dish, sprinkle 1/2 of the Biscoff crumbs on top. Spread the remaining cream on top, covering all the crumbs. Using a skewer or a sharp knife, swirl the cream and the crumbs together, being careful not to over mix. Top with remaining Biscoff crumbs. Cover with plastic wrap and place in the freezer for 6 to 8 hours or preferably over night.
- When ready to serve, remove from the freezer and place on the counter for 5 to 10 minutes to allow the ice cream to soften slightly.
- Enjoy.