Masala Parle-G Cheesecake Ice Cream (No Churn)
Eggless no-churn ice cream with cream cheese, condensed milk, whipped cream, cardamom, cinnamon, and crushed Parle-G biscuits. Freezer-set overnight; scoop-soft with biscuit crunch in every bite.
Equipment
- Stand mixer or hand mixer
- Freezer-safe loaf pan or container with lid
- Mortar and pestle or zip-top bag for crushing biscuits
Ingredients
For the ice cream base
- 2 cups heavy whipping cream 480 ml; cold, 35% fat or higher
- 8 ounces cream cheese 226 g; softened 30 to 45 minutes at room temperature
- 1 can sweetened condensed milk 14 oz / 396 g
- 1 1/4 teaspoons ground cardamom
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice optional
For the Parle-G mix-in
- 10 Parle-G biscuits not fine powder; crushed into coarse crumbs and small chunks
- 2 Parle-G biscuits crushed, for topping before serve
Instructions
Prep the mixer
- Chill the mixer bowl and whisk attachment in the freezer 30 minutes (or refrigerator 1 hour).
Whip the cream
- Pour cold heavy cream into the chilled bowl. Whip on medium-high until soft peaks form (tip folds over gently). Stop at soft peaks; over-whipping can turn grainy or separate into butter.
Blend the cheesecake base
- In the same bowl (no need to wash), add softened cream cheese, condensed milk, cardamom, cinnamon, and allspice if using.
- Beat on medium until smooth and combined, 1 to 2 minutes, scraping the bowl once. Taste a tiny bit and adjust cardamom for a milder batch if needed.
Fold and add biscuits
- Fold the whipped cream in by hand with a spatula in 2 to 3 additions until no white streaks remain.
- Fold in crushed biscuits from the 10 biscuits until evenly distributed.
- Spread into a freezer-safe container. Tap lightly on the counter to level. Cover with lid or press plastic wrap to the surface.
Freeze
- Freeze at least 8 hours, or overnight, until firm enough to scoop.
- Before serving, let sit on the counter 5 minutes for easier scooping. Sprinkle reserved biscuit crumble on top.
Notes
Cold cream cheese leaves lumps; soften blocks fully for a smoother freeze.
Crush biscuits to pea-sized bits plus some powder; all powder melts into one texture, big chunks stay crisp.
Icy results usually mean low-fat cream, added water, or a very shallow container; use full-fat dairy and a loaf pan no more than 3 inches deep.
Keeps well up to 1 week covered in the freezer; press wrap to the surface again if the top crystals over.
Kid-friendly: use 3/4 teaspoon cardamom, skip allspice, and top each scoop with extra plain biscuit crumble.
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