You need only 15 minutes to make this no-churn Masala Parle-G Cheesecake Ice Cream. Filled with spices like cardamom, cinnamon and crushed parle-g biscuits, this ice cream is a crowd pleaser and perfect for summers!

I am back with yet another no churn ice cream and this time we are combining a childhood favorite biscuit of mine- the classic parle-g into a cheesecake ice cream. The inspiration for this ice cream comes from parle-g cheesecake which I had at Farzi cafe in Gurugram, India.

Since I love fusion cheesecakes, especially those inspired by Indian flavors (hello paan cheesecake, mithai cheesecake), that parle-g cheesecake became an instant favorite as soon as I tasted it. So, this time around when I thought of creating ice cream recipes for summer, that cheesecake instantly came to my mind and I ended up making this Masala Parle-G Cheesecake Ice Cream.

Like all no-churn ice creams, this one is also super easy to make and needs no machine. I love the ease of no churn ice creams. You can definitely make creamier ice creams using a machine and making a custard but you can’t beat the ease of no-churn ice creams. I mean all you need is 10 to 15 minutes to make any flavor of ice cream, how easy is that? And also kind of dangerous because it’s so easy!

If you have never tried cheesecake ice cream, you are missing out. I love that the cream cheese adds a touch of tang (in a nice way) to the ice cream and helps in cutting down the sweetness and balancing out the flavors.

This Parle-G Ice Cream

• is no-churn and eggless.
• super easy to make with minimal ingredients.
• doesn’t require an ice cream machine.
• needs only 15 mins of prep time!

I don’t remember clearly if that cheesecake at farzi cafe had any spices added to it or not, but I knew I had to add spices to mine. The spices give this ice cream such a nice touch and help in elevating the simple flavors.

Ingredients

Heavy cream: base of no-churn ice creams are made with heavy cream. So, you need to make sure to use a heavy cream with at least 35% + fat percentage. I use the Darigold brand which actually has 40% fat and works great for no-churn ice creams. I would not recommend using creams like Amul which you get in India. Those have 20% fat and will not work well for this recipe.

Cream cheese: you can use full fat or low fat cream cheese but I recommend using full fat cream cheese here. I like using Philadelphia brand but you can use any cream cheese you have.

Condensed milk: the sweetness in no-churn ice creams comes from condensed milk and the combination of cream and condensed milk forms the base of this ice cream as well.

Parle-g biscuits: since I call this parle-g cheesecake ice cream, I had to use parle-g biscuits. They work really well here and you can use other cookies like digestive or graham crackers as well.

Spices: the spices add such a nice touch to this ice cream. I love using cardamom and cinnamon here and a little bit of allspice for that extra kick. You can skip the allspice if you don’t have it. Remember to use good quality cardamom and cinnamon here. I love using spices from Burlap & Barrel (not sponsored, just love them).

Step by Step Instructions

1- Place the steel mixer bowl and whisk attachment into the fridge for 30 minutes until it’s cold. Add 2 cups (16 oz) of cold heavy cream into the steel bowl of your stand mixer (or use your hand mixer). Using the wire whisk attachment, beat the cream until it forms peaks. Remember to not over-beat else it will separate. Make sure to use heavy cream with a fat percentage of 35%+ here.

2- Transfer the whipped cream into another bowl.

3- Now, to the same stand mixer bowl (no need to clean it), add the following:

• 8 oz cream cheese (at room temperature)
• 14 oz can condensed milk
• 1 & 1/4 teaspoon cardamom powder
• 3/4 teaspoon cinnamon powder
• 1/8 teaspoon allspice

4- Using the wire whisk attachment, mix on medium speed until all of it is well combined, around 2 to 3 minutes.

5- Fold the whipped cream into the condensed milk-cream cheese mixture in parts. Take some cream and fold it gently using a spatula in one direction. Fold until all of the cream is well incorporated into the mixture.

6- Now, crush around 10 parle-g biscuits (do not crush them super fine, some chunks are good) using your hands or mortar and pestle. Add that to the ice cream base.

7- Fold the biscuits crumbs into the ice cream base using a spatula. Ice cream is now ready to be frozen.

8- Transfer it to a container in which you would like to freeze the ice cream. Crush 2 more biscuits and sprinkle them over the top. Freeze overnight. Once set, take it out of the refrigerator and let it sit for 5 to 10 minutes (depending on how hot it is where you live) and then scoop into cones or bowls and enjoy!

Add-ins

I only flavored this ice cream with spices, but you can add additional add-ins into this ice cream base like toasted almonds, hazelnuts, peanuts. You can also add caramel sauce or chocolate chips.

More No-Churn Ice Creams

• This Kesar Elaichi Ice Cream is a favorite of mine and tastes almost like kulfi. It is flavored with saffron, cardamom and has lots of pistachios in it.

• I can never have enough of Tender Coconut Ice Cream, so refreshing on a hot summer day!

• The Vegan Pina Colada Ice Cream needs only 4 ingredients and can be enjoyed by vegans and non-vegans alike.

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