Simple Cookies & Cream Ice Cream

Step 1: Prepare the Biscuits

1. Crush the Biscuits:

   • Using a Food Processor:
     • Add 150g of Speculoos biscuits to the food processor.
     • Pulse until you have fine crumbs (about 10-15 seconds).
   • Using a Rolling Pin:
     • Place the biscuits in a zip-top bag and seal it.
     • Bash gently with a rolling pin until they are finely crushed.

2. Melt the Biscuit Spread:

   • On the Stove:
     • Put 100g of Speculoos biscuit spread in a small saucepan.
     • Heat on low, stirring until melted (2-3 minutes).
   • In the Microwave:
     • Place the spread in a microwave-safe bowl.
     • Heat in 15-20 second bursts, stirring in between until melted.
   • Let Cool: Allow it to cool for a minute after melting.

Step 2: Make the Ice Cream Mixture

1. Whip the Cream:

   • Pour 600ml of double cream into a large mixing bowl.
   • Use an electric whisk to beat it on medium speed.
   • Whip until soft peaks form (3-5 minutes). It should look creamy and hold its shape.

2. Combine Ingredients:

   • Add the Condensed Milk:
     • Gently fold in 250ml of condensed milk with a spatula.
   • Mix in Vanilla and Crushed Biscuits:
     • Add 2 teaspoons of vanilla extract and the crushed biscuits.
     • Pour in the slightly cooled melted Speculoos spread.
   • Fold Together: Gently fold everything until well mixed. Be careful not to deflate the whipped cream.

3. Transfer to Container:

   • Use a 1.2-litre loaf tin or any freezer-safe container.
   • Pour in the Mixture: Carefully pour the ice cream mixture into the container.
   • Swirl the Spread: Drizzle any extra melted Speculoos spread on top. Use a knife to gently swirl it for a marbled look.

4. Freeze:

   • Cover the container with a lid or plastic wrap.
   • Freeze for at least 6 hours (or overnight) until it’s fully set.

Step 3: Serve

1. Scoop the Ice Cream:

   • When ready to serve, take the container out of the freezer.
   • Let it Sit: Leave it at room temperature for about 5 minutes to soften.

2. Serve:

   • Use an ice cream scoop to serve the ice cream into bowls or cones.
   • Optional: Top with a sprinkle of sea salt flakes for extra flavor.

Storage Tips

• Leftovers: Cover the container and store in the freezer for up to three months.

Quick Tips

• Check Consistency: If it’s too hard to scoop, let it sit for a few minutes before serving.
• Mix-Ins: Feel free to add chocolate chips or nuts for extra texture!

Enjoy your delicious Simple Cookies & Cream Ice Cream!