Cookies & cream no-churn ice cream

Make an easy no-churn ice cream with the help of double cream and condensed milk. Speculoos biscuits and biscuit spread provide the cinnamon-spiced flavour

Prep:10 mins
Cook:5 mins
plus at least 6 hrs freezing

Serves 10
Easy

Nutrition per serving

kcal 519
fat 41g
saturates 23g
carbs 33g
sugars 0g
fibre 0.3g
protein 4g
salt 0.3g

Ingredients

150g speculoos biscuits
100g speculoos biscuit spread
600ml double cream
250ml condensed milk
2 tsp vanilla extract

Method

Tip the biscuits into a food processor or bowl. Blitz or bash using a rolling pin to fine crumbs. Warm the spread in a small pan over a low heat until melted, then cool slightly. Or, melt in a heatproof bowl in short blasts in the microwave.
Whisk the double cream to soft peaks using an electric whisk, then gently fold in the condensed milk, vanilla and crushed biscuits. Pour the mixture into a 1.2-litre loaf tin or freezerproof container, then pour over the melted speculoos spread and gently swirl in using a cutlery knife to create a marbled effect. Cover and freeze for at least 6 hrs, or ideally overnight. Will keep frozen for three months. Remove from the freezer 5 mins before scooping, and serve topped with a sprinkle of sea salt flakes, if you like.