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.
- 300 ml whipping cream
- 175 g condensed milk
- Pinch of salt
- 125 ml Lotus Biscoff spread
- Handful of pistachios optional
- 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
For more Easter inspiration, have a look at the following recipes :