No-churn ice creams have become a summer staple for me. Incredibly effortless to put together, yet incredibly delicious. And, on top of everything, incredibly adjustable to individual preferences, especially when it comes to the level of sweetness.
I do not like overly sweet desserts, so this combination, with the dark chocolate balancing the condensed milk and the biscuits, is just perfect for me. Especially with a cup of espresso.
And while this ice cream requires no additional work after it’s been placed in the freezer, if you like your ice cream very light and airy, you can take it out after about two hours, whip it until it starts resembling marshmallow fluff, and then leave it to fully freeze. This way, it will be like a creamy, frozen mousse. Just a wonderful sweet little treat.
Ingredients
150 grams sweetened condensed milk
200 millilitres double cream
100 grams Speculaas biscuits, finely ground
75 grams dark chocolate (90%), finely chopped
1 teaspoon vanilla bean paste
Preparation
Pour the chilled double cream into a large bowl, and whip it until stiff peaks form. Set it aside briefly. In another bowl, add in the chilled sweetened condensed milk, vanilla, and the dark chocolate pieces, and mix everything together.
Add it to the whipped cream, along with the biscuit crumbs, and gently fold through until blended. If it looks like it will not blend together, just keep softly folding with a sturdy spatula, and it will come together perfectly. A few streaks of cream are fine to be still visible.
Pour the batter into a freezer-safe container, cover tightly with a lid, and place it in the freezer for at least 6 hours, preferably overnight. Serve with additional chocolate flakes, or even melted chocolate. Yields 600 ml of ice cream.
