Spiced with cardamom, cinnamon this no-churn ice cream combines cheesecake and parle-g biscuits into a delicious summer treat!

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: Not specified
  • Total time: Not specified
  • Yield: 8
  • Category: Dessert
  • Cuisine: Indian

Ingredients

  • 2 cups heavy cream (16 oz, use cream with at least 35%+ fat content)
  • 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 all spice (optional)
  • 10 parle-g biscuits (crushed, + 2 more to sprinkle on top)

Method

  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. Transfer the whipped cream into another bowl.
  2. Now, to the same stand mixer bowl (no need to clean it), add the cream cheese, can of condesed milk, cardamom powder, cinnamon powder and allspice (if using). Using the wire whisk attachment, mix on medium speed until all of it is well combined, around 2 to 3 minutes.
  3. 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.
  4. 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. Fold the biscuits crumbs into the ice cream base using a spatula. Ice cream is now ready to be frozen.
  5. 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!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.