Vanilla Roasted Strawberry Cheesecake Ice Cream with Biscoff Bites

This vanilla roasted strawberry cheesecake ice cream with Biscoff bites recipe has everything you could want in an frozen dessert. It's loaded with roasted strawberries, cream cheese, and Biscoff pieces. This ice cream is beyond amazing!

By now you must realize what a huge ice cream fanatic I am. I love the stuff. I could eat it all the live long day. And often do.

Today's recipe is a cheesecake ice cream. I've amped it up a bit by roasting the strawberries in the oven with sugar and vanilla.

If that wasn't enough, I took Biscoff and spread it on cookie sheet then froze it. Once it was frozen, I chopped it into bite size pieces and tossed those in the ice cream too.

I saw a recipe for Strawberry Cheesecake Ice Cream on Chow and I could not stop thinking about it. It kept me up at night. I kept wondering how it would taste with roasted fruit instead.

I decided to do what I always do and jump in feet first. It's how I roll.

Some leaps of faith are totally worth it. This is one of them.

You are going to want to make this today.

Steps to make this Vanilla Roasted Strawberry Cheesecake Ice Cream

1. Roast the strawberries first so they have time to cool before mixing them into the ice cream.
2. Make the biscoff bites next by spreading Biscoff out and freezing until firm. Then chop it up into pieces.
3. Mix up the ice cream base then pop it in the fridge for at least an hour, preferably overnight.
4. Combine all the ingredients and freeze.
5. Serve in a giant bowl with a ginormous spoon!

How far in advance to make this recipe

• I recommend making it the two to three days before you need it.
• Day 1: Make the vanilla roasted strawberries, the Biscoff bites, and the ice cream base. Leave the ice cream base in the fridge overnight.
• Day 2: Mix the ice cream together and freeze overnight.
• Day 3: Serve! At this point the ice cream will have lots of flavour and be firm enough to serve for parties and events.

Tips to tricks for successful homemade ice cream

• Make sure your ingredients are as fresh as possible.
• Refrigerate or freeze measuring cups and the ice cream paddle, as well as the bowl. Having everything cold really helps when making homemade ice cream.
• The quicker your ice cream freezes once you place it in the freezer, the better. It will develop less ice crystals that way!

How long can you store homemade ice cream in the freezer for

• You can store homemade ice cream in an airtight container in the freezer for up to 2 weeks.
• After a couple of weeks it may start to develop ice crystals.

The difference between egg based ice creams and eggless versions

• Eggless ice creams are referred to as Philadelphia Style. They work great for fruity ice creams like this one. When making eggless ice cream always be sure to use really high quality cream and freeze the mixture as quickly as possible once it's combined.
• Egg based ice creams are referred to as French Style or Custard Based. They have a smooth creamy texture. Custard based ice creams are delicious but a bit more work to make. They tend to taste richer and work great for recipes with chocolate.
• Each has it's own pros and cons. If you like custard based ice creams this recipe can be easily adapted. Personally, I prefer eggless ice cream about 75% of the time.

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Vanilla Roasted Strawberry Cheesecake Ice Cream with Biscoff Bites

This vanilla roasted strawberry cheesecake ice cream with Biscoff bites recipe has everything you could want in an frozen dessert. It's loaded with roasted strawberries, cream cheese, and Biscoff pieces. This ice cream is beyond amazing!

Course ice cream

Cuisine American

Keyword cheesecake ice cream, ice cream recipe, strawberry ice cream

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Servings 5 cups or 1.5 quart

Ingredients

For the Roasted Strawberries:

• 2 cups fresh strawberries tops removed, sliced in half
• ¼ cup granulated sugar
• 2 teaspoons vanilla extract

For the Biscoff Bites:

• 1 cup biscoff spread

For the Ice Cream Base:

• 1 8 oz package of cream cheese, softened
• ½ cup whole milk
• ½ cup granulated sugar
• 2 cups heavy cream
• 2 teaspoons vanilla extract

Instructions

For the Roasted Strawberries:

• Preheat oven to 400 degrees F.
• Line a rimmed cookie sheet with parchment paper.
• In a large bowl, combine the strawberries, sugar, and vanilla extract. Stir with a spoon until strawberries are evenly coated.
• Pour the strawberries onto the parchment lined cookie sheet. Place them all so cut side is down.
• Place in the oven and cook for about 12 to 15 minutes. Start checking them at 10 minutes, depending on their size and ripeness the cook time can vary a bit.
• Once they soften you can remove them from the oven and allow them to cool completely. Set aside until needed. They get added about 2 or 3 minutes before you're done churning your ice cream. If you add them too soon they get soggy, and the ice cream base will turn a different colour.

For the Biscoff Bites:

• Line a rimmed cookie sheet with parchment paper.
• Spread biscoff in a thin layer evenly over the parchment. Place in the freezer for a minimum of 2 hours, preferably overnight.
• Once it's frozen take a knife and cut bite size pieces. This step should be done while the ice cream is churning. You add this biscoff bites last, just like the strawberries.

For the Ice Cream Base:

• Whip the cream cheese until it's light and fluffy. Set aside.
• In another bowl whip the whole milk and sugar on high speed until the sugar dissolves. This should take about 3 to 5 minutes at most.
• Now add the heavy cream and vanilla extract and mix until it's fluffy, almost like whipping cream.
• Add the cream cheese to the bowl and mix until everything combines. Do not over-mix.
• Cover the bowl and place in the fridge for at least an hour, preferably overnight.
• Remove from the fridge and transfer the liquid to an ice cream machine bowl. Place bowl on machine and start to churn. You should let the ice cream maker churn for about 10 to 15 minutes, once it starts to thicken you can add the vanilla roasted strawberries and biscoff bites. Mix briefly, just enough to combine those into the ice cream.
• Cover the bowl and place in the freezer for at least 4 hours, preferably overnight.
• Take out about 5 to 10 minutes before serving.
• Serve with a big old ice cream loving smile!

Notes

Please note the prep and cook time do not include inactive time. Ice cream is a process, there's lots of inactive time involved. The quickest you can make this about 2 and ½ hours. I like to make my base in the evening, then let it age overnight in the fridge. The next day I churn it, then pop it in the freezer until dinner, or even overnight again. Just don't want any confusion on the time it takes to make it. I would love to see inactive time added to the ziplist plugin.

Recipe adapted slightly from Strawberry Cheesecake Ice Cream on Chow

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