Ingredients
Peach Mixture
- 3 cups (454g) peeled and diced fresh peaches (about 4 medium peaches)
- 1/4 cup (50g) packed light or dark brown sugar
- 2 Tablespoons (28g) unsalted butter
Ice Cream Base
- 6 ounces (170g) full-fat block cream cheese, softened to room temperature
- 2 cups (420g/ml) heavy cream, very cold
- 14-ounce (396g) can full-fat sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
Add-Ins
- 8 Biscoff cookies (about 65g), roughly chopped/broken into pieces
Instructions
- Cook the peaches: In a medium skillet over medium heat, combine the peeled and diced peaches, brown sugar, and unsalted butter. Cook, stirring occasionally, for about 10 minutes until the peaches soften and the mixture thickens into a chunky jam-like consistency. Gently mash some peaches with the back of a spoon during cooking. Remove from heat and set aside to cool completely.
- Whip the cream: Using a hand mixer or stand mixer with a whisk attachment, whip the very cold heavy cream in a large bowl until stiff peaks form, about 4 minutes. Transfer the whipped cream to another bowl and refrigerate.
- Prepare the cream cheese base: In the mixing bowl, beat the softened cream cheese on medium-high until smooth and lump-free. Add the sweetened condensed milk, vanilla extract, and ground cinnamon, then beat until all ingredients are combined seamlessly.
- Combine whipped cream and cream cheese mixture: Gently fold or beat on low speed the chilled whipped cream back into the cream cheese mixture until just combined, maintaining as much airiness as possible.
- Layer the ice cream components: In a deep freezer-safe container (a 9×5-inch loaf pan works well), spoon about one-third of the ice cream mixture evenly. Top with half of the cooled peach mixture, and sprinkle half of the chopped Biscoff cookies over it. Repeat with another third of the ice cream, remaining peaches, and Biscoff pieces. Finish with the last third of the ice cream mixture. Optionally, reserve some peaches and Biscoff crumbs for garnish. Use a knife to gently swirl the layers together for a marbled effect.
- Freeze the ice cream: Cover the container tightly and place it in the freezer for at least 8 hours, preferably overnight, and up to 2 weeks for best texture and flavor.
- Serve: When ready to enjoy, remove the ice cream from the freezer and let it sit at room temperature for about 10 minutes to soften slightly for easier scooping. Serve and savor the rich, fruity, and crunchy layers of this no-churn cheesecake ice cream.
Notes
- Use ripe, fresh peaches for the best flavor and natural sweetness.
- Gently mashing some peaches while cooking helps create a saucier texture that blends well into the ice cream.
- Make sure the cream cheese is fully softened to avoid lumps in the base mixture.
- Cold heavy cream whips better and yields fluffier peaks essential for creamy texture.
- For extra crunch, keep some Biscoff pieces reserved for topping when serving.
- Do not overmix when folding whipped cream into cream cheese base to maintain a light texture.
- This ice cream can be stored in the freezer for up to 2 weeks but is at its best within the first week.
- If you want a dairy-free version, substitute cream cheese, heavy cream, and sweetened condensed milk with suitable vegan alternatives, though texture may vary.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
