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!
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