I’m usually a layer cake girl through and through, but during the holiday hustle and bustle I often reach for easy desserts I can throw together and make ahead of time. Ever since I discovered the no-bake method for cheesecake it’s becoming more and more of a go-to! It’s so easy to whip up a day (or more!) ahead of time and the flavor possibilities are endless. My latest flavor concoction: this no-bake eggnog cheesecake with a biscoff cookie crust. If you love eggnog, drop everything you’re doing and MAKE THIS for your next festive gathering! 

This no-bake eggnog cheesecake is creamy and custard-like, perfectly spiced, packed with eggnog flavor, and couldn’t be easier to make. You’ll basically whip most of the ingredients together to combine them and gently fold in some whipped cream before pouring it into a Biscoff cookie crust. Once refrigerated, the filling sets into a thick mousse-like consistency – rich and creamy yet easily holds its shape when cut into slices. I love the no-bake method because it’s so fail-proof and yields such a delicious result with minimal effort! 

The biscoff cookie crust takes this no-bake eggnog cheesecake one step beyond and adds caramel spice notes that make the whole dessert even more festive! If you’d prefer a more traditional crust, you could substitute the biscoff cookie crumbs in the recipe below for graham cracker crumbs. 

Key Ingredients for No-Bake Eggnog Cheesecake 

Let’s talk about the key ingredients involved in this no-bake eggnog cheesecake filling:

• Cream Cheese – essential for adding that classic tangy cheesecake flavor and for creating a thick filling. You must use full-fat brick-style cream cheese in this recipe in order to create the perfect filling consistency. Cream cheese spreads and low fat options contain a lot more water, which will end up turning your filling into eggnog cheesecake soup. 
• Granulated Sugar – this helps break down the cream cheese and adds just the right amount of sweetness. There’s not a ton of sugar in this recipe so that the tangy cheesecake flavor comes through.
• Heavy Whipping Cream – beating the heavy whipping cream (or double cream) into stiff peaks is the key to achieving a thick and custard-like cheesecake filling. Don’t substitute this or settle for soft peaks! You’ll want to whip it with a whisk attachment or hand mixer for about 2-3 minutes. 
• Eggnog – I used traditional store-bought eggnog for this recipe, but feel free to experiment with different types of eggnog! If you have a homemade recipe you love, it should work. 
• Rum Extract – I never have alcohol on hand (I’m straight edge) but feel free to substitute this for actual rum if you want to! If you’d rather use rum extract you should be able to find this in the baking aisle at your local grocery store. 
• Spices – to really amplify the eggnog flavor I added extra cinnamon, nutmeg, and cloves.

How to Decorate No-Bake Eggnog Cheesecake

Once the no-bake cheesecake is set (after 8+ hours), you can decorate however you’d like! I removed mine from the springform pan and piped on some homemade whipped cream (that I spiked with a little eggnog!) in a crescent formation using Wilton Tip 1M for the rosettes and Tip 32 for the stars. Then, I garnished the piping with Biscoff cookie crumbs, sugared cranberries, and little sprigs of rosemary. Feel free to get creative and decorate however you’d like! 

Making No-Bake Cheesecake Ahead of Time

One of the greatest things about this no-bake cheesecake is you can make it ahead of time! After you add the filling into your Biscoff cookie crust, you’ll place it in the refrigerator to set up for at least 6-8 hours (but overnight is best). You can make it up to two days in advance, which is a game changer when it comes to planning for holiday hoopla. 

If you want to make it even further in advance you can freeze this no-bake eggnog cheesecake after the filling is set. So basically refrigerate it overnight and then pop it in the freezer for up to 3 months! Just be sure to wrap it well – I recommend removing the sides from the springform pan and covering the cheesecake surface and sides with one layer of plastic wrap and one layer of aluminum foil. 

This no-bake eggnog cheesecake is sure to be a hit at your next holiday party! I can’t wait for you to make it.

Print

No-Bake Eggnog Cheesecake with Biscoff Cookie Crust

A deliciously festive eggnog cheesecake made without any baking! Rich and creamy no-bake cheesecake filling infused with spiced eggnog on a beautiful Biscoff cookie crust.

Prep Time 20 minutes

Refrigeration 8 hours

Servings 12 slices

Ingredients

Biscoff Cookie Crust

• 1 package (250g) Biscoff cookies
• 1/3 Cup (75g) unsalted butter, melted

Eggnog Cheesecake Filling

• 2 Cups (480ml) heavy whipping cream, cold
• 16 Oz (452g) full-fat brick-style cream cheese, room temperature NOT the spread
• 1 Cup (200g) granulated sugar
• 1/2 Cup (120ml) eggnog
• 1 tsp rum extract or rum
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cloves

Eggnog Whipped Cream

• 1 Cup (240ml) heavy whipping cream, cold
• 1/4 Cup (60ml) eggnog
• 1/4 tsp ground nutmeg
• 1/3 Cup (40g) powdered sugar

Additional Garnish

• fresh rosemary sprigs
• sugared cranberries* recipe link in notes
• Biscoff cookie crumbs

Instructions

Make the Biscoff Cookie Crust

• Using a food processor, grind the Biscoff cookies into a fine crumb. You can alternatively place the Biscoff cookies in a large Ziploc bag and use a rolling pin to crush them into crumbs.
• Add the Biscoff cookie crumbs into a medium bowl and pour the melted butter on top. Mix until uniform, then press the mixture into the bottom and up the sides of a 9-inch springform pan or 10-inch springform pan. Use a round glass or jar to pack the crust as tightly as possible (this helps keep it together when you cut the cheesecake slices later). Freeze the Biscoff cookie crust in the pan for 10-20 minutes while you prepare the eggnog cheesecake filling.

Make the Eggnog Cheesecake Filling

• Using a hand mixer with a medium bowl or a stand mixer fitted with a whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form, about 4–5 minutes. Set aside.
• In another large bowl (either with a hand mixer or stand mixer), beat the cream cheese and granulated sugar together on medium until creamy. Scrape down the bowl and paddle as needed. Add the eggnog, rum extract (or actual rum), nutmeg, cinnamon, and cloves. Beat on medium-high speed until smooth and combined (no lumps), about 2–3 minutes.
• Use a rubber spatula to gently fold the whipped cream into the cheesecake filling until combined.
• Remove the Biscoff crust from the freezer and add the eggnog cheesecake filling into it. Spread the filling to the edges of the crust and smooth the top using an angled spatula, then cover it tightly with plastic wrap or aluminum foil. Refrigerate for at least 8 hours and up to 2 days. For best results, chill the cheesecake overnight. This will yield the most set filling.

Make the Eggnog Whipped Cream

• Place the metal bowl from your stand mixer and the whisk attachment (or a medium metal bowl and hand mixer attachments) into the freezer for 10 minutes to chill.
• Add all of the eggnog whipped cream ingredients into the chilled bowl. mix together on low speed until combined, then increase the speed to high and beat until stiff peaks form, 2-3 minutes.

Assembly

• When you’re ready to serve the no-bake eggnog cheesecake, remove the rim from the springform pan. Divide the eggnog whipped cream between two piping bags, one fitted with Wilton Tip 1M and one fitted with Wilton Tip 32. Pipe rosettes with Tip 1M and stars with Tip 32 in a crescent formation. Garnish with sugared cranberries and fresh rosemary sprigs.

Notes

*Find my recipe for sugared cranberries in this blog post. 

Make Ahead Tips:

1. After making and freezing the Biscoff cookie crust, it can be covered and stored in the refrigerator until you add the filling (1-2 days ahead is best for the freshest flavor).
2. You can make and assemble the no-bake eggnog cheesecake up to 2 days in advance, stored in the refrigerator and covered in aluminum foil or plastic wrap. You can alternatively freeze the cheesecake for up to 3 months after it’s set in the refrigerator. Be sure to cover well if freezing. I recommend one layer of plastic wrap and one layer of aluminum foil. 

Leftovers: Store leftovers (covered well) in the refrigerator for up to 5 days or in the freezer for up to 3 months. 

This no-bake eggnog cheesecake is sure to be a hit for the holiday season! I hope you love it as much as I do. Let me know what you think in the comments below and feel free to tag @sugarandsparrowco on Instagram if you post a pic! I love to see what you create.

The post No-Bake Eggnog Cheesecake with Biscoff Cookie Crust appeared first on Sugar & Sparrow.

As of the date on this blog post, I still have not ever baked a cheesecake. It’s still on my list of things to try, but ever since I discovered the no-bake method of making cheesecake I’m a bit obsessed with how easy and delicious it is! The texture is so creamy and almost mousse-like that I cannot stop thinking about making it in all sorts of flavors. So when Amoretti sent me their French Vanilla Compound I thought it was the perfect excuse to make another one. 

The idea for this dreamy no-bake Oreo cheesecake originally started as a french vanilla cheesecake on an Oreo crust. Then I tasted the French Vanilla Compound and it reminded me of the filling inside of an Oreo cookie (delicious)! I decided I couldn’t NOT put crushed up cookies in the filling and turn it into a cookies and cream lover’s dream cheesecake. It’s my favorite flavor yet! 

You can use any vanilla flavoring in this no-bake cheesecake, but I thought it was incredible with this Amoretti French Vanilla Compound. Similar to the ice cream flavor, this French Vanilla Compound has a deep vanilla flavor with notes of butterscotch and caramel. It was absolutely delicious! 

If you want to give this or any of the other Amoretti flavors a go, you can get FREE SHIPPING at checkout by using my code SPARROWCOFREESHIP. 

Let’s talk about this no-bake cheesecake method. You’ll basically whip most of the ingredients together to combine them, gently fold in some whipped cream, and mix in a generous helping of chopped Oreo cookies before pouring it into an Oreo crust. Once refrigerated, the filling sets into a thick mousse-like consistency – rich and creamy yet easily holds its shape when cut into slices. I love the no-bake method because it’s so fail-proof and yields such a delicious result with minimal effort! 

Another thing I really love about this no-bake cheesecake is you can make it ahead! After you add the filling into your Oreo cookie crust, you’ll place it in the refrigerator to set up for at least 6-8 hours (but overnight is best). You can make it up to two days in advance and go about life at a leisurely pace from there. 

I decided to make an easy homemade whipped cream and spiked it with a little more Amoretti French Vanilla Compound to use for decorating and it did not disappoint! After the no-bake cheesecake was set, I used Wilton Tip 4B to pipe swirls around the edges, spaced about ½ inch apart. I chopped some more Oreo cookies in half and placed them in between each swirl. So simple and so effective with that cute cookies and cream backdrop! 

However you decorate, I hope you love this recipe as much as I do! I was planning on giving some of it away to my friends and neighbors (as I often do with my bakes), but it was actually too delicious to give up. My husband and toddler helped some, but I’m not ashamed to say that I had a big slice every night until it was all gone. I’ll try harder to share when I make it again!  

Print

No-Bake Oreo Cheesecake

The dreamiest cookies and cream cheesecake made without any baking! Rich and creamy French Vanilla filling studded with Oreo cookies on a delicious Oreo crust.

Prep Time 30 minutes

Refrigeration 8 hours

Total Time 8 hours 30 minutes

Servings 12 slices

Ingredients

Oreo Crust

• 22 (250g) Oreo cookies
• 5 Tbsp (72g) unsalted butter, melted

Oreo Cheesecake Filling

• 1 1/4 Cups (300ml) heavy whipping cream, cold
• 24 Oz (678g) full-fat brick-style cream cheese, room temperature not the spread
• 1/2 Cup (100g) granulated sugar
• 2 Tbsp powdered sugar
• 1/4 Cup (60g) sour cream, room temperature
• 2 tsp Amoretti French Vanilla Compound or 1 tsp pure vanilla extract
• 16 (182g) Oreo cookies, chopped

Homemade Whipped Cream

• 1/2 Cup (120ml) heavy whipping cream
• 2 Tbsp powdered sugar
• 1/4 tsp pure vanilla extract

Garnish

• 6 Oreo cookies, cut in half

Instructions

Make the Oreo Cookie Crust

• Using a food processor, grind the Oreo cookies into a fine crumb. Add the cookie crumbs into a medium bowl and pour the melted butter on top. Mix until uniform, then press the mixture into the bottom and up the sides of a 9-inch springform pan or 10-inch springform pan. Use a round glass or jar to pack the crust as tightly as possible (this helps keep it together when you cut the cheesecake slices later). Freeze the Oreo cookie crust in the pan for 10-20 minutes while you prepare the Oreo cheesecake filling.

Make the Oreo Cheesecake Filling

• Using a hand mixer with a medium bowl or a stand mixer fitted with a whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form, about 4–5 minutes. Set aside.
• In another large bowl (either with a hand mixer or stand mixer), beat the cream cheese and granulated sugar together on medium until creamy. Scrape down the bowl and paddle as needed. Add the powdered sugar, sour cream, and Amoretti French Vanilla Compound (or vanilla extract). Beat on medium-high speed until smooth and combined (no lumps), about 2–3 minutes.
• Use a rubber spatula to gently fold the whipped cream into the cheesecake filling until combined. Then, fold in the chopped Oreos.
• Remove the Oreo crust from the freezer and add the Oreo cheesecake filling into it. Spread the filling to the edges of the crust and smooth the top using an angled spatula, then cover it tightly with plastic wrap or aluminum foil. Refrigerate for at least 8 hours and up to 2 days. For best results, chill the cheesecake overnight. This will yield the most set filling.

Make the Homemade Whipped Cream

• Make sure the no-bake Oreo cheesecake filling is set before making the homemade whipped cream. Put the metal bowl of a stand mixer or a large metal mixing bowl into the refrigerator to chill for at least 15-30 minutes.
• Add the heavy whipping cream, powdered sugar, and vanilla extract into the chilled bowl. Using a whisk attachment on your stand mixer or a hand mixer, beat the ingredients together on high speed until stiff peaks form, 1-2 minutes.

Assembly

• When you’re ready to serve the no-bake Oreo cheesecake, remove the rim from the springform pan. Garnish with whipped cream and more Oreos.

Notes

Make Ahead Tips:

1. After making and freezing the Oreo cookie crust, it can be covered and stored in the refrigerator until you add the filling (1-2 days ahead is best for the freshest flavor).
2. You can make and assemble the no-bake Oreo cheesecake up to 2 days in advance, stored in the refrigerator and covered in aluminum foil or plastic wrap. You can alternatively freeze the cheesecake for up to 3 months after it’s set in the refrigerator. Be sure to cover well if freezing. I recommend one layer of plastic wrap and one layer of aluminum foil. 

Leftovers: Store leftovers (covered well) in the refrigerator for up to 5 days or in the freezer for up to 3 months. 

Disclaimer: I was compensated by Amoretti for my work of creating this recipe, styling, filming, photographing, and writing about their products. As always, all opinions are honest and my own. Thank you for supporting brands that support Sugar & Sparrow.

The post Dreamy No-Bake Oreo Cheesecake appeared first on Sugar & Sparrow.

While I’ve always been a fan of eating cheesecake, I’ve never actually attempted to bake one. Apparently a lot of things can go wrong in the baking process: cracking, sinking, and over- or under-baking, to name just a few. So when I found this no-bake method of making cheesecake that looked fail-proof, I had to give it a go. And since Amoretti sent me their Natural Mango Artisan Flavor, I thought I’d make it a no-bake mango cheesecake. Turns out that the no-bake method is BRILLIANT and the mango flavor made it so perfect for Summer! 

You can flavor this no-bake cheesecake however you’d like, but I thought it was incredible with this Amoretti Natural Mango Artisan Flavor. It’s made with REAL mangoes, so the flavor is absolutely spot on. And it’s so concentrated that I only needed to add a couple Tablespoons to create the perfect sun-ripened mango flavor!

If you want to give this or any of the other Amoretti flavors a go, you can get FREE SHIPPING at checkout by using my code SPARROWCOFREESHIP. 

Let’s talk about this no-bake cheesecake method. You’ll basically whip most of the ingredients together to combine them, gently fold in some whipped cream, and pour it into a graham cracker crust. The filling sets into a thick mousse-like consistency in the refrigerator – rich and creamy but easily holds its shape when cut into slices. If you’ve had problems with traditional cheesecake in the past or have been afraid to try baking one, this no-bake method is the perfect solution! 

One thing I really love about this no-bake cheesecake is it’s the perfect make-ahead dessert. After you add the filling into your graham cracker crust, you’ll place it in the refrigerator to set up for at least 6-8 hours (but overnight is best). You can make it up to two days in advance.

Both making and decorating this no-bake mango cheesecake are easy as can be. After it was set, I placed fresh mango chunks and raspberries on top in a crescent shape. That’s all! You can decorate however you’d like, but I thought these fresh elements added the perfect pops of color. However you decorate, I hope you love this recipe as much as I do! 

Print

No-Bake Mango Cheesecake

The perfect easy dessert for Summer! This no-bake cheesecake is rich and creamy with perfect sun-ripened mango flavor.

Prep Time 20 minutes

Refrigeration 8 hours

Total Time 8 hours 20 minutes

Servings 12 slices

Ingredients

Graham Cracker Crust

• 2 Cups (240g) graham cracker crumbs about 15 full sheets
• 1/3 Cup (67g) packed light brown sugar
• 1/2 Cup (113g) unsalted butter, melted

Mango Cheesecake Filling

• 1 1/4 Cups (300ml) heavy whipping cream, cold
• 24 Oz (678g) full-fat brick-style cream cheese, room temperature not the spread
• 1/2 Cup (100g) granulated sugar
• 2 Tbsp powdered sugar
• 1/4 Cup (60g) sour cream, room temperature
• 2 tsp lime juice
• 1 Tbsp Amoretti Mango Artisan Flavor
• 1/2 tsp pure vanilla extract

Instructions

Make the Graham Cracker Crust

• In a medium bowl, mix together the graham cracker crumbs, brown sugar, and melted butter. Pour the mixture into a 9-inch springform pan or 10-inch springform pan. Pack it down tightly to the bottom and up the sides of the pan using a glass jar or measuring cup. You’ll want to pack it as tightly as possible to prevent it from crumbling apart when you cut the cheesecake. Freeze the graham cracker crust in the pan for 10-20 minutes while you prepare the mango cheesecake filling.

Make the Mango Cheesecake Filling

• Using a hand mixer with a medium bowl or a stand mixer fitted with a whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form, about 4–5 minutes. Set aside.
• In another large bowl (either with a hand mixer or stand mixer), beat the cream cheese and granulated sugar together on medium until creamy. Scrape down the bowl and paddle as needed. Add the powdered sugar, sour cream, lime juice, Amoretti Natural Mango Artisan Flavor and vanilla extract. Beat on medium-high speed until smooth and combined (no lumps), about 2–3 minutes.
• Use a rubber spatula to gently fold the whipped cream into the mango cheesecake filling until combined.
• Remove the graham cracker crust from the freezer and add the cheesecake filling into it. Spread the filling to the edges of the crust and smooth the top using an angled spatula, then cover it tightly with plastic wrap or aluminum foil. Refrigerate for at least 8 hours and up to 2 days. For best results, chill the cheesecake overnight. This will yield the most set filling.
• When you’re ready to serve the no-bake mango cheesecake, remove the rim from the springform pan. Garnish with fresh mango and raspberries.

Notes

Make Ahead Tips:

1. After making and freezing the graham cracker crust, it can be stored in the refrigerator until you add the filling (1-2 days ahead is best for the freshest flavor).
2. You can make and assemble the no-bake mango cheesecake up to 2 days in advance, stored in the refrigerator and covered in aluminum foil or plastic wrap. You can alternatively freeze the cheesecake for up to 3 months after it’s set in the refrigerator. Be sure to cover well if freezing. I recommend one layer of plastic wrap and one layer of aluminum foil. 

Leftovers: Store leftovers (covered well) in the refrigerator for up to 5 days or in the freezer for up to 3 months. 

This recipe was adapted from Sally’s Baking Addiction

Disclaimer: I was compensated by Amoretti for my work of creating this recipe, styling, filming, photographing, and writing about their products. As always, all opinions are honest and my own. Thank you for supporting brands that support Sugar & Sparrow.

The post No-Bake Mango Cheesecake appeared first on Sugar & Sparrow.

Between the weather getting hotter and my pregnancy cravings, I am on a full-blown ice cream kick. And since discovering how easy the no-churn ice cream method is, I can’t stop experimenting with different flavors! When you open my freezer these days, you’ll always see at least one loaf pan full of my latest ice cream concoction. My most recent flavor success is probably my favorite of all my ice cream recipes thus far: strawberry shortcake! 

This easy strawberry shortcake ice cream features delicious fresh strawberries that have been sweetened and reduced to amplify flavor, plus baked shortcake crumbs to give it extra texture and beautiful bursts of shortcake flavor. These toppings get incorporated into the base ice cream recipe, which is vanilla ice cream spiked with a little cream cheese to give it a rich and creamy cheesecake-like flavor. So, so good. Like, irresistibly good!

Like most great recipes, this one will require a little more involvement than the average no-churn ice cream recipe. It’s still easier than a churned ice cream recipe, there are just a couple elements that require cooking (the strawberries) and baking (the shortcake crumbles). 

You’ll start by chopping up some fresh strawberries and adding them into a saucepan along with some granulated sugar and a pinch of salt. These strawberries will cook for about 20-25 minutes, until most of the liquid has evaporated and you’re left with more of a jam-like consistency with big strawberry chunks in it. Eliminating the majority of the liquid not only amplifies the strawberry flavor, it will make the overall consistency of the ice cream perfect. Too much liquid will result in chunks of strawberry flavored ice in your ice cream, which isn’t the most pleasant. So be sure not to skip the reduction! And when it’s finished, just pop it into the refrigerator to cool completely. 

The next element is the shortcake crumbles, which involve mixing up a few dry ingredients and binding them together with melted butter and vanilla extract until the mixture is crumbly. Then you’ll throw them on a lined cookie sheet and bake them. You could even toss this part of the recipe together and bake the crumbles while you’re reducing the strawberries to make things even more efficient. 

Once your toppings are both completely cool, you’re ready to make the ice cream base and mix it with the toppings in a chilled loaf pan. To make sure there are strawberries and shortcake crumbles throughout, I like to do the assembly process in layers: add one layer of ice cream, top it with strawberries and shortcake crumbles, swirl everything together with a skewer, repeat twice more. After a 6 hour stay in the freezer, your strawberry shortcake ice cream is ready to enjoy! 

I could not stop eating this ice cream during the photo session. It’s so delicious in a cone or simply by the spoonful, so saturated with strawberries and shortcake crumbles that you get the best bite every time. If you love strawberry shortcake and ice cream, this is a dessert made in heaven just for you – a true must try!

Now all I want to do it turn this flavor combo into an ice cream cake. Stay tuned for that!

Print

No-Churn Strawberry Shortcake Ice Cream

No-churn vanilla ice cream with sweetened strawberries and baked shortcake crumbles in every bite. So dreamy and easy to whip up (no ice cream maker needed!)

Prep Time 40 minutes

Cook Time 1 hour

Freeze Time 6 hours

Servings 6 Cups (12 servings)

Ingredients

Strawberry Reduction

• 2 Cups (300g) fresh strawberries*, halved
• 1/3 Cup (70g) granulated sugar
• pinch of salt

Baked Shortcake Crumbles

• 3/4 Cups (90g) cake flour
• 2 1/2 Tbsp (32g) granulated sugar
• 1/8 tsp baking powder
• 1/4 tsp salt
• 3 Tbsp (42g) unsalted butter, melted
• 1/2 tsp pure vanilla extract

Ice Cream

• 4 Oz (120g) cream cheese, room temperature
• 1 1/2 Cups (12 Oz) sweetened condensed milk
• 2 Cups (480ml) heavy whipping cream
• 2 tsp pure vanilla extract

Instructions

Make the Strawberry Reduction

• In a medium saucepan over medium heat, combine the strawberries, sugar, and salt. The strawberries will begin to release their juices. Bring the mixture to a simmer and mash up the strawberries as you cook them down. 
• Simmer over medium-low heat until most of the liquid has evaporated, about 25-30 minutes, stirring occasionally. The mixture should become somewhat of a jam-like inconsistency after the reduction. Place into an airtight container and refrigerate until cold.

Bake the Shortcake Crumbles

• Preheat the oven to 250°F/121ºC and line a baking sheet with parchment paper. In a medium bowl, whisk together the cake flour, sugar, baking powder, and salt.
• Add the melted butter and vanilla extract. Mix with a rubber spatula until the mixture begins to form small clusters, then press the ingredients together with your hands to form even more clusters. Spread the clusters onto the prepared baking sheet and bake for 30 minutes. Cool the crumbs completely before using in the cake assembly.

Make the Ice Cream

• Place a large metal bowl into the refrigerator and a loaf pan into the freezer to chill for at least 15-20 minutes. Meanwhile, add the sweetened condensed milk and vanilla into a small bowl and whisk to combine. Set aside.
• Remove the large chilled metal bowl from the refrigerator and add the cream cheese into it. Beat with a hand mixer (or using the whisk attachment on your stand mixer) until creamy, about 2 minutes. Add the heavy whipping cream and beat the two ingredients together on high speed until stiff peaks form, about 3 minutes.
• Using a rubber spatula, fold one half of the sweetened condensed milk mixture into the heavy whipping cream mixture. When combined, gently fold in the rest of the sweetened condensed milk mixture in.
• Remove the chilled loaf pan from the freezer and add 1/3 of the ice cream mixture into it. Smooth it down with a rubber spatula and add 1/3 of the strawberries and a few Tablespoons of the shortcake crumbles on top. Use a skewer to marble the toppings into the ice cream. Repeat twice more.
• Cover the loaf pan with a piece of aluminum foil and freeze for at least 6 hours, after which the ice cream should be semi-firm and ready to enjoy!

Notes

*You can use frozen strawberries, but since there is added liquid content from the ice, you may need to cook them for longer than this recipe indicates to reach a jam-like consistency. 

Time saving tip: Mix up and bake the shortcake crumbles while the strawberries are reducing! You’ll have plenty of time since the strawberries only need to be stirred occasionally. 

Make ahead tips: the strawberry reduction and shortcake crumbles can be made up to one week ahead of time. Store both in separate airtight containers in the refrigerator until ready to use. 

Storage tips: This ice cream is best stored in an airtight container in the freezer. It will last for several months (if you can make it last that long). 

Did you make this no-churn strawberry shortcake ice cream? I want to know how it went! Let me know in the comments below and feel free to tag @sugarandsparrowco on Instagram to show me. I love to see what you create with my recipes!

The post No-Churn Strawberry Shortcake Ice Cream appeared first on Sugar & Sparrow.