No Churn Cookie Butter Cheesecake Ice Cream with Espresso
No-churn ice cream will be a staple in every household this summer! And my Cookie Butter Cheesecake Ice Cream with Espresso and Kahlua is one you’ll want to keep in rotation!
Servings: 8 servings
Equipment
- Hand or stand mixer with whip attachment
- Rubber spatula
- Small mixing bowls
- Freezer safe container with an airtight lid
- Plastic wrap
Ingredients
- 2 cups heavy whipping cream
- ½ cup cookie butter
- 4 ounces cream cheese room temperature
- 14 ounces sweetened condense milk
- 1 tsp vanilla extract
- 2 ounces espresso room temperature
- 1 ounce Kahlua
- 20 Biscoff cookies
Instructions
- Whip the heavy cream on high, in a large bowl with a hand mixer or on a stand mixer, for 2-3 minutes. The whip cream is the right consistency when stiff peaks are formed.
- In a separate bowl, whip the cookie butter and cream cheese on high for 1 minute, or until smooth.
- Add the cookie butter mixture to the whipped cream, along with the sweetened condensed milk and vanilla extract. Whip on low for 1 minute.
- In a small bowl, mix together the espresso and Kahlua.
- Individually soak both sides of the cookies in the espresso and set aside. The cookies will soak up the liquid quickly, and will only need to be in the espresso for 1 second per side.
- Crush the cookies into chunks and add to the ice cream base. With a rubber spatula, gently mix in the cookies. (If there is leftover espresso, it can be added into the ice cream base)
- Pour the ice cream mixture into a freezer safe container. Press a layer of plastic wrap or parchment paper directly onto the ice cream.
- Cover the container with an airtight lid and freeze for 2 hours for a soft serve consistency, or at least 4 hours for a scoopable consistency.
Notes
Kahlua can be omitted from the recipe. Replace it with additional espresso.