Cookies & cream no-churn ice cream
- Ailsa Burt
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Serves 8 - 10
Easy
Prep: 10 mins
Cook: 5 mins
plus at least 6 hrs freezing
A star rating of 4.5 out of 5.4 ratingsRate
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Make an easy no-churn ice cream with the help of double cream and condensed milk. Speculoos biscuits and biscuit spread provide the cinnamon-spiced flavour
Freezable
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Ingredients
Nutrition
Units:
MetricUS
- 150g speculoos biscuits
- 100g speculoos biscuit spread
- 600ml double cream
- 250ml condensed milk
- 2 tsp vanilla extract
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Nutrition: Per serving (10)
- kcal519
- fat41g
- saturates23g
- carbs33g
- sugars26g
- fibre0.3g
- protein4g
- salt0.3g
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Method
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step 1
Tip the biscuits into a food processor or bowl. Blitz or bash using a rolling pin to fine crumbs. Warm the spread in a small pan over a low heat until melted, then cool slightly. Or, melt in a heatproof bowl in short blasts in the microwave.
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step 2
Whisk the double cream to soft peaks using an electric whisk, then gently fold in the condensed milk, vanilla and crushed biscuits. Pour the mixture into a 1.2-litre loaf tin or freezerproof container, then pour over the melted speculoos spread and gently swirl in using a cutlery knife to create a marbled effect. Cover and freeze for at least 6 hrs, or ideally overnight. Will keep frozen for three months. Remove from the freezer 5 mins before scooping, and serve topped with a sprinkle of sea salt flakes, if you like.
Recipe from Good Food magazine, July 2024
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A star rating of 4.5 out of 5.4 ratings
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