Simple Cookies and Cream Ice Cream

Step 1: Prepare the Biscuit Base

1. Choose Your Biscuits: Select your preferred type of biscuits. Digestives, speculoos, or even Oreos work well for this recipe. Aim for about 200-250 grams (about 7-9 ounces).

2. Crush the Biscuits:

   • Using a Food Processor: Break the biscuits into smaller pieces (this helps the processor work better). Place them in the bowl and pulse on high until they resemble fine crumbs, similar to sand. If you have a larger batch, you may need to do this in batches to ensure even crushing.
   • Using a Rolling Pin: If you don’t have a food processor, place the biscuits in a resealable plastic bag. Seal it tightly, ensuring there’s no air inside. Use a rolling pin to gently roll over the bag until the biscuits are crushed to a fine consistency. Aim for even, fine crumbs without any large pieces.

3. Melt the Spread:

   • On the Stovetop: Measure out about 150 grams (about 5.3 ounces) of your chosen spread (like speculoos or nut butter). Place it in a small saucepan over low heat. Stir continuously with a spatula until it’s completely melted and smooth. Watch closely to avoid burning.
   • In the Microwave: Transfer the spread to a microwave-safe bowl. Heat it in 15-20 second bursts, stirring in between, until it’s melted. Be careful to monitor closely to prevent overheating.

Step 2: Create the Ice Cream Mixture

1. Whip the Double Cream:

   • Pour 300 ml (about 10 fluid ounces) of double cream into a mixing bowl. Ensure your bowl and whisk are clean and dry for best results.
   • Using an electric whisk, beat the cream on medium-high speed. Start slowly to avoid splattering, then increase speed. Continue whisking until the cream thickens and forms soft peaks. This may take about 2-3 minutes. Soft peaks will hold their shape but will still be slightly droopy.

2. Incorporate Additional Ingredients:

   • Add Condensed Milk: Pour in 1 can (397 grams or about 14 ounces) of sweetened condensed milk. The creaminess of the condensed milk adds sweetness and helps create a smooth texture.
   • Add Vanilla Extract: Stir in about 1 teaspoon of vanilla extract for flavor.
   • Fold in the Crushed Biscuits: Gently fold the crushed biscuits into the whipped cream mixture using a spatula. Use a gentle folding motion to maintain the lightness of the whipped cream. Ensure all ingredients are well combined without deflating the cream.

3. Transfer to Container:

   • Choose a 1.2-litre (about 5 cups) loaf tin or a freezer-safe container. Spoon the mixture into the container, using the spatula to spread it evenly across the base. Smooth the top with the spatula.

4. Swirl in the Melted Spread:

   • Drizzle the melted speculoos spread over the top of the ice cream mixture.
   • Use a butter knife or a skewer to gently swirl the spread into the ice cream. Make figure-eight motions to create a marbled effect, being careful not to mix it too thoroughly.

5. Freeze the Mixture:

   • Cover the container tightly with a lid or plastic wrap to prevent ice crystals from forming. This is crucial for maintaining the smooth texture.
   • Place the container in the freezer and allow it to freeze for at least 6 hours, though overnight is recommended for best results. The ice cream will be ready when it is firm throughout.

Serving Suggestions

1. Preparing to Serve: When ready to enjoy your ice cream, take the container out of the freezer and let it sit at room temperature for about 5 minutes. This slight thawing makes it easier to scoop.

2. Scoop and Serve: Use an ice cream scoop or a large spoon to serve the ice cream into bowls. If you find it difficult to scoop, run the scoop under warm water for a few seconds before trying again.

3. Garnish: For an extra touch, sprinkle a few flakes of sea salt over each serving. The salt enhances the sweetness and adds a delightful contrast. You could also consider adding crushed biscuits or chocolate shavings on top for added texture and flavor.

4. Enjoy!: Serve immediately and enjoy your delicious, homemade ice cream!

Storage Tips

• Freezing: This ice cream can be stored in the freezer for up to three months. Just make sure it’s well-covered to avoid freezer burn.
• Serving After Freezing: If it has been frozen for a long time, you may need to let it sit out a bit longer to soften before scooping.

Now you have a detailed guide to make your delicious ice cream! Enjoy the process and the tasty results!