After making a no-churn Dulcey and pecan ice cream recently, I wanted to repeat the experience. Even though I was on holiday in the countryside, at my in-laws’.
If I managed to make this vanilla speculoos ice cream away from home and without my equipment, it’s quite simply because this ice cream is extremely simple. You only need 2 main ingredients (full-fat whipping cream and sweetened condensed milk). For the rest, it’s up to you to flavour it however you like.
For this vanilla speculoos ice cream, I chose to use a nice vanilla pod and to add speculoos biscuits. Honestly, we all loved it! I was afraid the speculoos flavour wouldn’t be pronounced enough with biscuits, but not at all. The only drawback perhaps, the biscuits go soft… inevitably. But it didn’t bother us.
Since then, I’ve also had the chance to test a 100% speculoos version using speculoos spread rather than speculoos biscuits. Just as delicious. I’ll share the recipe at some point.
How do you make ice cream without an ice cream maker?
To make a no-churn ice cream, you generally use 2 basic ingredients: full-fat whipping cream (minimum 30% fat) and sweetened condensed milk. Simply whip the cream to chantilly, then add the sweetened condensed milk. And that’s it! Or almost… you then just have to flavour it.
But what makes this recipe brilliant is that you can customise it to your liking and add all sorts of things: caramel, praline, vanilla, nuts, chocolate chips or even pieces of fruit or fruit purée… in short, you get the idea, this recipe can be varied endlessly.
To freeze the ice cream, you can then use individual containers (as I did for the Twix and caramel ice cream) or use a larger container, which is what I did here. It can be a large airtight container or a loaf tin. But whatever happens, I advise you to cover your ice cream with cling film to prevent frost from forming.
Finally, before serving the ice cream, one last tip: leave it for about ten minutes at room temperature so it’s easier to form scoops (the cream is very hard straight out of the freezer). Don’t hesitate to run your ice cream scoop under hot water either.
Ingredients & Method
1 component · Full recipe
Ice cream
Ingredients
- 400 g (14.1 oz) full-fat whipping cream
- 140 g (4.9 oz) sweetened condensed milk
- 1 vanilla pod
- about ten speculoos biscuits
Method
1
Place the mixing bowl and the electric mixer beaters in the freezer for at least 15 minutes.
2
Pour the full-fat whipping cream into the bowl with the vanilla seeds and start whisking at medium speed. When the cream begins to firm up, increase the speed. Whip to a fairly firm whipped cream (not too stiff though, or it will become too fatty and it will be harder to fold in the condensed milk). Add the sweetened condensed milk and gently fold in with a spatula.
3
Finally add the speculoos biscuits cut into small pieces and fold in one last time.
Gallery
