{Ice Cream Maker Giveaway} & Strawberry Cheesecake Ice Cream with Biscoff Swirls

 Strawberry Cheesecake Ice Cream with Biscoff Swirls 8
Cartoon dogs wearing bathing suits and goggles. bahahaha! What could be cuter?! Macee absolutely despises dog clothes and will no doubt stand, completely frozen, until I take off whatever stylish thing I try to dress her up in. Bathing suits are a no go for her. Anyways, today is the first day of summer! Can you believe it? It’s finalllly starting to feel like summer too. Bathing suits and goggles season is here at last.

Err…maybe scratch the bathing suit part. YIKES!

Ice cream is the perfect treat during summertime. It’s sweet, cold and super refreshing. It just seemed right for us to celebrate the first day of summer with the most delicious homemade ice cream ever. Cheesecake ice cream with sweet strawberries and…get this…biscoff! I can’t even put into words how good this ice cream is! This ice cream makes any lingering desire to wear a bathing suit quickly fade away.

So because it’s the first day of summer, because we love homemade ice cream and because we appreciate all our loyal readers we are hosting an ice cream maker giveaway. Read below for the details.

{Update 6/28/13, 12:00  Comments are now closed, thanks to all who entered. A winner will be announced shortly!}

Happy Friday! 🙂

To Enter:

Leave us a comment here telling us what your favorite ice cream flavor is. Or are you a banana split person? We will randomly select a winner and he or she will have the choice of 1 of the following: a KitchenAid Ice Cream Maker Attachment or a Cuisinart Ice Cream Maker.  We use the KitchenAid Ice Cream Maker Attachment but wanted to provide another option for those of you who do not have a KitchenAid Stand Mixer. 

Extra Entries for:

– Liking us on Facebook: https://www.facebook.com/livelovepasta

– Following us on Pinterest: http://pinterest.com/livelovepasta/

– Following us on Twitter: https://twitter.com/livelovepasta and tweeting about the giveaway.

* Leave a separate comment for each entry, a total of 4 entries per person.

1. Contest closes Friday June 28, 2013, at 12:00 pm CST. Entries must be submitted prior to noon on Friday.
2. One winner will be selected at random and announced in Monday’s post (and also notified by email). If the winner does not respond to our email within 48 hours, a new winner will be chosen.
3. Winner must be a US resident.

Disclosure: This giveaway is not compensated or sponsored by anyone but ourselves. We just love love love homemade ice cream and thought an ice cream maker would be the perfect way to start off the summer! Thanks for entering.

Now, on to our recipe:

Here's what you'll need

Here’s what you’ll need. Cream cheese should not be pictured. My bad

Start by spreading the Biscoff in an even layer and freezing it

Start by spreading the Biscoff in an even layer and freezing it

Once set, cut in squares. Pop back in the fridge until you're ready to use

Once set, cut in squares. Pop back in the fridge until you’re ready to use


Next, cook the strawberries

Next, cook the strawberries

Whisk together ice cream ingredients

Whisk together ice cream ingredients

Freeze according to ice cream manufacturer's directions

Freeze according to ice cream manufacturer’s directions

Add in the strawberries and biscoff squares

Add in the strawberries and Biscoff squares



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Strawberry Cheesecake Ice Cream with Biscoff Swirls

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For the Strawberries
  1. ¼ cup sugar
  2. 1½ teaspoons cornstarch
  3. ¼ cup water
  4. 1 cup fresh strawberries, stems removed and chopped
  5. 1½ teaspoons lemon juice
For the Ice Cream
  1. ¾ cup sugar
  2. ½ (3.4-ounce) package instant cheesecake pudding mix
  3. 2 cups heavy cream
  4. 1 cup milk (we used lowfat)
  5. 1 teaspoon vanilla
  6. ½ cup Biscoff spread
  1. If you’re using a Kitchen Aid ice cream attachment make sure the bowl has been in the freezer for at least 24 hours.
  2. Line a baking sheet with parchment paper. Using an offset spatula, spread the Biscoff in a 10×6 inch rectangle of even thickness. Pop in the freezer and let set for several hours. It will not become completely frozen. Once it’s set, use a knife to cut hatch marks. This will separate the Biscoff into small squares so that it will incorporate throughout the ice cream. Pop back in the freezer until you’re ready to use.
  3. In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in strawberries and lemon juice and bring to a boil over medium-high heat. Reduce to a simmer and cook uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Transfer to a small bowl and refrigerate until chilled.
  4. In a large bowl, whisk together the sugar, pudding mix, heavy cream, milk and vanilla. Pour into freezer bowl and freeze according to manufacturer’s directions. We used our Kitchen Aid attachment and it mixes for about 15-20 minutes, until thickened.
  5. Once thickened, add the strawberries and the Biscoff squares and turn the mixer on for 15 more seconds, just to incorporate.
  6. Transfer the ice cream to a large container with a tight fitting lid and let freeze at least 1 hour before serving.
Adapted from Brown Eyed Baker
Adapted from Brown Eyed Baker
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