Easy No-Churn Biscoff Ice Cream Sandwich Recipe
As summer approaches, it’s time for delicious frozen desserts and ice cream recipes!
- 200 g Condensed Milk
- 300 ml Double Cream
- 160 g Biscoff Spread (melted)
- ½ tsp Vanilla Extract
- A pinch of Sea Salt ((optional))
- 12 Biscoff Biscuits
- In a large mixing bowl, whisk the double cream until soft peaks form.
- Add in condensed milk, melted Biscoff spread, vanilla extract, and sea salt. Fold the mixture gently until fully incorporated.
- Line a rectangular tray with baking sheet. Layer 6 biscuits at the bottom.
- Pour in the Biscoff mixture over the biscuits. Smooth the top using a spatula, then top with the remaining 6 biscuits.
- Place in the freezer to freeze for a minimum 6-8 hours.
- Let it sit at room temperature for a few minutes before slicing into individual sandwiches and serving.
Why You’d Love This No-Churn Biscoff Ice Cream Sandwich Recipe
Making homemade ice cream has never been easier with no-churn recipes. You don’t need an ice cream machine or a whole essay of ingredients. All you need is a handful of simple ingredients, a freezer-friendly container, and a freezer. The two key ingredients are double cream and condensed milk. Double cream forms the creamy ice cream base, whereas condensed milk adds sweetness and keeps the ice cream soft, preventing the ice cream from freezing into a solid icy block. While many no-churn ice cream recipes tend to be a little too sweet to my liking, I’ve found the perfect ratio and balance in this one.
What is No-Churn Ice Cream?
No-churn ice cream is ice cream made without the churning process. Traditional ice cream relies on churning to incorporate air and prevent large ice crystals from forming. In a no-churn ice cream recipe, whipped cream performs a similar role by adding air and creating a light, creamy texture, while condensed milk keeps the ice cream smooth and scoopable. The result is rich homemade ice cream without the need for an ice cream machine.
- Condensed Milk
- Double Cream
- Biscoff Spread
- Biscoff Biscuits
- You are going to need baking paper, a mixing bowl, a whisk, and a 23×11 cm rectangular baking loaf tin for this recipe.
- Do not overwhip the cream. You should be aiming for soft peaks. Overwhipping the cream would result in a grainy texture.
- A little touch of sea salt does wonders for many dessert recipes. Adding a tiny touch of fine sea salt to the Biscoff ice cream would cut the sweetness and make the caramel biscuit flavours pop.
- To serve, let the ice cream sandwiches sit at room temperature for a few minutes before eating.
- Want to switch things up? Why not swap the Biscoff Biscuits with other biscuit brands or cookies!
- You can store the ice cream sandwiches in an airtight container in the freezer for up to 2 weeks.
- 1 Rectangular Loaf Tin (23x11cm)
- 1 Mixing Bowl
- 1 Whisk
- 1 Spatula
- 1 Baking Sheet
- In a large mixing bowl, whisk the double cream until soft peaks form.300 ml Double Cream.
- Add in condensed milk, melted Biscoff spread, vanilla extract, and sea salt. Fold the mixture gently until fully incorporated.200 g Condensed Milk, 160 g Biscoff Spread, ½ tsp Vanilla Extract, A pinch of Sea Salt.
- Line a rectangular tray with baking sheet. Layer 6 biscuits at the bottom.12 Biscoff Biscuits.
