Homemade ice cream that doesn’t require an ice cream maker or special attachment for your mixer? You bet! I combine my cream cheese ice cream with swirls of blackberry jam and crushed spiced biscuit cookies for a delicious almost-homemade treat.
| Level: | Easy |
| Total: | 7 hr |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1/3 cup blackberry jam
- One 6-ounce carton fresh blackberries
- 3 ounces cream cheese, at room temperature
- One 14-ounce can sweetened condensed milk
- 1 tablespoon vanilla extract
- Pinch kosher salt
- 2 cups heavy cream
- One 8.8-ounce package spiced biscuit cookies (such as Biscoff), crushed
Instructions
- Place an 8-inch square pan in the freezer for 30 minutes. Combine the jam and blackberries in a small saucepan over medium heat. Cook, stirring frequently, until the blackberries soften and the jam becomes liquidy, about 5 minutes. Set aside to cool.
- Beat the cream cheese, sweetened condensed milk, vanilla and salt in a large bowl with a hand-held mixer until smooth. Set aside. (Wash and dry the beaters.)
- Beat the heavy cream in a large bowl with the hand-held mixer until stiff peaks form. Fold the cream cheese mixture into the whipped cream.
- Spoon half of the mixture into the frozen pan. Set aside some of the cookies to sprinkle on top. Sprinkle the cream mixture with half of the remaining crushed cookies and fold gently to incorporate the cookies in the cream. Spoon half of the jam on top and swirl with a wooden skewer or chopstick. Repeat the process with the remaining cream, jam and cookies. Sprinkle the reserved cookies on top.
- Cover tightly with plastic wrap and freeze until firm, at least 6 hours but preferably overnight. To serve, let the ice cream stand at room temperature for about 5 minutes before scooping into serving bowls.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 659 |
| Total Fat | 42 g |
| Saturated Fat | 24 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 1 g |
| Sugar | 37 g |
| Protein | 9 g |
| Cholesterol | 140 mg |
| Sodium | 289 mg |
Reviews
This recipe is so rich, creamy and delicious! I actually made it as a base for my Ninja Creami. I substituted 1 cup of half and half for 1 cup of cream. I did not whip the cream and mixed it with the cream cheese mixture. I also added 2T of vegetable glycerin to keep it easy to scoop without having to sit out. I froze the ice cream base in the Ninja Creami container overnight and then processed it and added the cookies and jam as a mix—in. So good!
This is a hit in our family! So far, I have made the original version, strawberry version and a nectarine version. So versatile!!! Going to try a chocolate version next. Endless possibilities, although I love the tartness with all that richness. Way to go Miss Brown!!!!
First, this is DELICIOUS! I tweaked the recipe a little- I used fresh peaches and peach jam. I also eliminated the cookies, as I did not want or need the extra calories. Lastly, I quartered the recipe and ate it over a week. Just a small amount will truly satisfy your desire for something sweet. Great recipe. I’ll definitely make again. Thanks!
Delicious!
Absolutely delicious! 2 of my favorite ingredients (blackberries and Biscoff cookies) in one dessert?! I am so glad I caught the last few minutes of your show where you made this. I had to immediately search this recipe out and boy, am I’m glad I did! Thanks a bunch!
Love this recipe! Super easy and fun to make. My boyfriend asks me to make it weekly! I substitute blueberries and blueberry jam for blackberries.
Kids and I made and let it sit overnight. So rich and creamy! next time, we will cut down on the biscoff.
This recipe came together fairly quickly. It is super creamy and I liked the combination of flavors, my only complaint is that it is really rich. I think it would be worth turning this into a churn recipe and cutting down on the amount of heavy cream and adding milk.
11 posts and ONLY 1 actual review! I sure wish food network would put a stop to people posting with only stars and no review as the recipes ratings mean nothing without a real review.
Delicious, still not quite firm enough after 3.5 hours but we are eating it now. Kids loved it, super creamy.