I don’t think there is ever a bad day for ice cream. Whether it’s a hot day—well, especially a hot day—or a relatively cooler day, there’s always an opportunity for a scoop.
Homemade ice cream has always been on my bucket list for food to make. If you thought you’ll need an ice cream maker, it turns out there is an easier, quicker way for you to get this frosty treat.
All you need is two ingredients, a little mixing and presto! You’ll have ice cream.
To make this recipe even better, I decided to make Speculoos Ice Cream. If the name gets you a little confused, Speculoos is the general name of a crispy spiced European cookie. While Biscoff is a portmanteau of biscuit and coffee, for biscuits normally enjoyed with coffee. So, biscoff is a type of speculoos cookie.
Just like most of our Simple Stay-home Recipes, this is gloriously simple. The hardest part is probably leaving it to set in the fridge and waiting to dig in. It’s a test of patience, for sure.
As a tip, make sure everything is cold or chilled when making this.
- 450ml of whipping cream
- 250ml of sweetened condensed milk (one can of condensed milk)
- 12 Lotus Biscoff biscuits (or more as desired)
- Hand mixer or stand mixer
- Ziploc bag
- Food container (preferably glass)
- Cling film
Preparation time: 15 minutes; Time in the freezer: 12 hours or overnight
- Place 12 biscuits (or more) into a Ziploc bag.
- Pound them with a rolling pin or pan until desired texture.
- Pour 45oml of whipping cream into a large bowl.
- Using a hand mixer, whisk until you have soft peaks.
- Add the sweetened condensed milk to the whipped cream. Whisk until well combined.
- Add your crushed biscuits to the mixture and fold in with a spatula.
- Spoon your mixture into a food container and smooth it over the top.
- Wrap the top of the container with cling film.
- Make sure to gently press down the cling film into ice cream so that it touches the ice cream.
- Leave in the freezer overnight or a minimum of 12 hours—the longer the better.
- Scoop and serve.
Recipe (In Pictures)
Step 1: Place about 12 biscuits (or more, if desired) into a Ziploc bag.
Step 2: Pound the biscuits with a rolling pin or pan until you achieve the desired texture. I like having larger pieces interspersed with smaller pieces but it is entirely up to you.
Step 3: Next, measure 45oml of whipping cream. Pour whipping cream into a large bowl. There are a lot of names for whipping cream in the supermarket like heavy whipping cream, cooking cream, single cream or double cream. The only sure way to know is by checking the percentage of milk fat.
If the cream has more than 40% of milk fat, it will separate and turn into butter if you whip it. This kind is used more as spreads and on top of food. These are usually named double cream or even clotted cream.
The kind of whipping cream you’d want would have about 35% milkfat. These go by either heavy whipping cream, or just whipping cream. The only way to make sure is to check the label so you get the right kind.
Step 4: Using a hand mixer, whisk the whipping cream until you have soft peaks.
Step 5: Then, add the sweetened condensed milk to the whipped cream.
Whisk until well combined. Yup, this stuff is sweet.
If you don’t like it too sweet, you can go easy on the condensed milk and add in about half to three-quarters of a can.
Step 6: Following that, add your crushed biscuits to the mixture and fold in with a spatula.
Step 7: Spoon your mixture into a food container and smooth it over the top. You can split this mixture between two containers if you don’t have a large enough container.
Step 8: Then, wrap the top of the container with cling film. Make sure to press down the cling film into ice cream so that it touches the ice cream. This prevents freezer burn and that awful icy taste.
Step 9: Finally, leave this in the freezer overnight or a minimum of 12 hours—the longer the ice cream can set, the thicker the ice cream will be.
Step 10: All that’s left to do is scoop and serve your ice cream.
Since we don’t have the industrial freezers that can bring your ice cream to sub-zeroes degrees, your ice cream will be a little a more “melty” than usual.
The ice cream was thick, rich and full of that caramel goodness from the biscuits. Needless to say, I was truly impressed with this recipe. This simple recipe is a ‘hack’ that everyone should have in their arsenal in the kitchen.
Plus, this recipe is customisable so you can go crazy with the flavours. I’m talking Snickers ice cream or even Lucky Charms ice cream, if you will. Moreover, if you still have a hankering for ice cream, you can try our Dalgona-inspired Ice Cream or even these 3-ingredient Ice Cream Bars.
If not, pair this recipe with our other Simple Stay-home recipes and you’ll have a whole meal. It’s time to get cooking!
Expected Damage: S$4 – S$5 per portion (feeds 4 pax)