Those who know me well can confirm that I can have ice cream any day, any time and in any quantity. Of all my appliances my ice cream machine is the most loved. But a no fuss, no churn ice cream is most welcome and this Biscoff No Churn Ice Cream is made with just three ingredients and a few hours of patience until it is ready to enjoy.
For this type of no churn ice cream, some condensed milk, whipping cream and an additional flavour of your choice is all you need. Whip it all together, freeze and in a few hours you have a pretty good ice cream without the need for a machine or having to make a custard. Plus I always add a pinch of salt to ice cream to amplify the flavours.
My flavour of choice is the totally addictive Lotus Biscoff spread and I added 2 heaped (and I mean heaped) tablespoons to the milk and cream – here you need to follow your taste buds and taste until you have the right amount of flavour. For (optional) texture I added a handful of pistachios for some crunch with each creamy and smooth spoonful.
Quick, easy and so delicious.
I hope you enjoy this recipe for Biscoff No Churn Ice Cream. Remember to share your photos with me by tagging @heinstirred on Instagram with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoyed.
Biscoff No Churn Ice Cream
Ingredients
- 300 ml whipping cream
- 175 g condensed milk
- Pinch of salt
- 125 ml Lotus Biscoff spread
- Handful of pistachios optional
Instructions
- Whisk the cream, condensed milk and salt until soft peaks form
- Add the Lotus Biscoff spread and whisk until combined
- Spoon into a metal dish, cover and freeze for at least 6 hours
- Serve
For more Easter inspiration, have a look at the following recipes :
Slow Roasted Leg of Lamb with Roasted Onions and Chimichurri
Spiced Roast Lamb and Potatoes
Dutch Baby with Hot Cross Bun Croutons and Smashed Easter Eggs
Roasted Figs With Ricotta and Parma Ham
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Alison
Dec 15, 2023
Sadly, I’ve just attempted to make this, my mixture curdled. I wasn’t able to rescue it. Made a second attempt, looked wonderfully whipped and then added biscoff spread and once again curdled beyond saving. Help!
heinstirred
Dec 15, 2023
Hello Alison. I am so sorry to hear this and that it has happened twice. I can only think it has something to do with the cream being over whipped. I did a quick google search and found this on Nigella Lawson’s site in answer to someone whose mixture curdled :
For Nigella’s No-Churn Salted Caramel Bourbon Ice Cream the ingredients are whisked together to introduce some air and then the mixture is simply frozen. From the description we suspect that the mixture is being beaten too much, causing it to split and look curdled. When you whisk cream too much the fat molecules start to cling together, giving the lumpy appearance.
It is better to slightly under-whisk if you are not sure and stop immediately if you start to see any signs of the mixture turning grainy. You may also be able to recover the split mixture by adding 3-4 tablespoons of unwhipped cream and very gently whisking this in by hand.
The fat content of the whipping cream I used is 38.5g per 100ml. How does that compare to the cream you use?
As for why it would curdle after the spread being added – I have absolutely no idea – but might be to do with more fat being added.
I do apologise that this recipe has not worked for you. I have another no churn ice cream that uses cooked condensed milk and custard which is really good too. Here is the link :
https://heinstirred.com/salted-fudge-tahini-ice-cream-no-churn/