Name: Cookies & Cream No-Churn Speculoos Ice Cream Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 6 h 20 min
Cuisine: International
Ingredients: 600ml double cream; 250ml condensed milk; 2 tsp vanilla extract; 150g speculoos biscuits; 100g speculoos biscuit spread

Jump to Recipe

Introduction

This Cookies & Cream No-Churn Ice Cream is a simple, delicious treat perfect for any time you crave a creamy dessert without the fuss of an ice cream machine. Made with crunchy speculoos biscuits and smooth speculoos spread, it’s wonderfully rich and irresistible.

A clear glass bowl holds three scoops of light brown ice cream with visible specks and swirls of darker brown, showing a creamy and slightly textured surface. A rectangular brown cookie with imprinted patterns is inserted upright in the left side of the bowl. A pink spoon is placed on the right side, partially inserted into the ice cream. The glass bowl sits on a white plate with a scalloped edge, all set on a smooth white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Crush the speculoos biscuits into fine crumbs using a food processor or by placing them in a bag and bashing with a rolling pin.
Step 2: Warm the speculoos spread gently in a small pan over low heat or microwave in short bursts until melted, then allow it to cool slightly.
Step 3: Whisk the double cream with an electric mixer until soft peaks form.
Step 4: Carefully fold the condensed milk, vanilla extract, and crushed biscuits into the whipped cream to combine evenly.
Step 5: Pour the mixture into a 1.2-litre loaf tin or freezer-safe container.
Step 6: Drizzle the melted speculoos spread over the top and gently swirl with a knife to create a marbled effect.
Step 7: Cover the container and freeze for at least 6 hours, or preferably overnight, until firm.
Step 8: Remove from the freezer about 5 minutes before serving to soften slightly. Optionally, sprinkle with sea salt flakes for extra flavor.

Tips & Variations

Use crushed Oreo cookies or chocolate chip cookies instead of speculoos for a different twist on the cookies & cream flavor.
For a smoother swirl, warm the speculoos spread just enough to drizzle easily but not too hot to melt the ice cream mixture.
Add chopped nuts or chocolate chunks to the mixture for extra texture.
If you don’t have double cream, use heavy cream but avoid overwhipping to maintain a soft, creamy texture.

Storage

Store this ice cream in an airtight container in the freezer for up to three months. When ready to serve, take it out about 5 minutes beforehand to soften slightly, making it easier to scoop. Avoid refreezing after thawing to maintain the best texture.

How to Serve

A glass bowl filled with three scoops of light brown, speckled ice cream with swirls of darker brown, showing a creamy, slightly textured surface. One scoop is topped with a crumbly biscuit piece that is darker brown and rectangular, resting upright on the left side. A pink spoon is placed in the bowl on the right side, its handle sticking out above the ice cream. The glass bowl sits on a large white plate with a scalloped edge, all set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ice cream without an electric mixer?

Yes, you can whisk the cream by hand until soft peaks form, but it will take more time and effort. Using chilled bowls and beaters helps achieve better results.

What if I don’t have speculoos spread?

You can substitute with any cookie butter spread or even peanut butter for a different but tasty effect. Alternatively, use melted chocolate or caramel sauce to swirl through the ice cream.