Cookies & Cream No-Churn Ice Cream Recipe
Introduction
This Cookies & Cream No-Churn Ice Cream is a delightful treat combining crunchy speculoos biscuits with creamy, smooth ice cream. It’s easy to make at home without an ice cream maker and perfect for a quick, indulgent dessert.
Ingredients
- 150g speculoos biscuits
- 100g speculoos biscuit spread
- 600ml double cream
- 250ml condensed milk
- 2 tsp vanilla extract
Instructions
- Step 1: Crush the speculoos biscuits into fine crumbs using a food processor or by placing them in a bag and bashing with a rolling pin.
- Step 2: Warm the speculoos biscuit spread gently in a small pan over low heat until melted, then allow it to cool slightly. Alternatively, melt it in short bursts in the microwave using a heatproof bowl.
- Step 3: Whisk the double cream with an electric whisk until soft peaks form.
- Step 4: Gently fold the condensed milk, vanilla extract, and crushed biscuits into the whipped cream, taking care not to deflate the mixture.
- Step 5: Pour the mixture into a 1.2-litre loaf tin or freezerproof container.
- Step 6: Drizzle the melted speculoos spread over the top and swirl it gently with a knife to create a marbled effect.
- Step 7: Cover and freeze for at least 6 hours, or preferably overnight, until firm.
- Step 8: Remove from the freezer 5 minutes before serving. Optionally, sprinkle with sea salt flakes for added flavor.
Tips & Variations
- For extra crunch, reserve some biscuit pieces to fold in or sprinkle on top just before freezing.
- If you prefer a less sweet version, reduce the condensed milk slightly and add a splash of lemon juice for balance.
- Try swapping speculoos biscuits for chocolate chip cookies or Oreos for a different flavor twist.
- Use an electric whisk to save time and achieve the perfect cream consistency quickly.
Storage
Store the ice cream in an airtight, freezerproof container for up to three months. When ready to serve, take it out of the freezer about 5 minutes in advance to soften slightly for easier scooping.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Do I need an ice cream maker to make this recipe?
No, this no-churn recipe is designed to be simple and doesn’t require any special equipment beyond a whisk and freezerproof container.
Can I use light cream instead of double cream?
Double cream is best as it whips well and creates a rich texture. Light cream may not whip properly and could result in a less creamy texture.
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Cookies & Cream No-Churn Ice Cream Recipe
- Total Time: 6 hours 20 minutes
- Yield: Approximately 6 servings 1x
Description
This delightful no-churn Cookies & Cream ice cream features crushed speculoos biscuits swirled into a creamy blend of double cream and condensed milk, enhanced with a rich speculoos biscuit spread for a marbled effect. It’s an easy, no-fuss frozen treat perfect for satisfying your sweet tooth without an ice cream maker.
Ingredients
Cookies & Cream No-Churn Ice Cream Ingredients
- 150g speculoos biscuits
- 100g speculoos biscuit spread
- 600ml double cream
- 250ml condensed milk
- 2 tsp vanilla extract
Instructions
- Crush the Biscuits: Tip the speculoos biscuits into a food processor and blitz until fine crumbs form. If you don’t have a processor, place them in a zip-lock bag and bash with a rolling pin until crumbed.
- Melt the Biscuit Spread: Warm the speculoos biscuit spread in a small pan over low heat until melted. Alternatively, microwave in short bursts in a heatproof bowl. Allow it to cool slightly to avoid melting the cream mixture.
- Whip the Cream: Using an electric whisk, whisk the double cream until soft peaks form. This ensures a light and airy texture for the ice cream.
- Combine Ingredients: Gently fold the condensed milk, vanilla extract, and crushed biscuits into the whipped cream, being careful not to deflate the mixture.
- Assemble and Marble: Pour the ice cream mixture into a 1.2-litre loaf tin or freezerproof container. Drizzle the melted speculoos spread evenly over the surface and use a cutlery knife to gently swirl the spread in, creating a marbled effect.
- Freeze: Cover the container tightly and freeze for at least 6 hours, preferably overnight, to achieve the perfect firm consistency.
- Serve: Remove the ice cream from the freezer about 5 minutes before serving to soften slightly. Serve as is, or topped with a sprinkle of sea salt flakes for a delightful contrast.
Notes
- To crush biscuits without a food processor, place them in a sealed plastic bag and crush with a rolling pin.
- Allow the biscuit spread to cool before folding into the ice cream base to prevent melting the cream.
- For best flavor and texture, freeze overnight.
- This ice cream keeps well for up to three months in the freezer.
- Adding sea salt flakes before serving enhances the sweetness and balances flavors.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: International
Keywords: Cookies and cream ice cream, no churn ice cream, speculoos ice cream, no machine ice cream, easy homemade ice cream, frozen dessert
