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
Scale
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
