No-Churn Snickers Peanut Butter Ice Cream

August 2, 2025August 1, 2025 What Jessica Baked NextLeave a comment

Say hello to the BEST no-churn peanut butter ice cream recipe! No ice cream machine is required to prepare this dreamy dessert. Peanut butter flavour ice cream, with salted caramel swirls, peanuts and chopped Snickers chocolate bars combine to make one amazing summer ice cream!

It’s no secret that I like my no-churn, no ice cream machine recipes! I couldn’t let summer ’25 pass without posting a no-churn ice cream. It’s now a blog tradition in recent years!

Summer 2024, I made this No-Churn Cookie Dough Ice Cream.

This new ice cream recipe is inspired by my trip to Florida at the start of this year. If you’ve been to Walt Disney World, in Magic Kingdom they sell the ‘All American Sundae’. This is scooped chocolate and vanilla ice cream, topped with melted peanut butter and chocolate fudge sauce, and finished with whipped cream and peanut butter chips – it’s incredibly good.

Totally worth visiting WDW alone just for that AMAZING sundae.

The photo above is the ice cream base pictured before freezing. I added additional ingredients: swirls of salted caramel because we had a pot of leftover salted caramel waiting to be used, otherwise it was highly likely I would consume it straight from the jar with a spoon!

This ice cream recipe is adaptable. If you don’t have salted caramel, you can leave it out, switch it for chocolate sauce instead, or even swirl through additional peanut butter to ramp up the peanut flavour even more.

Also, Reese’s Peanut Butter Cups are a fantastic substitute for Snickers. Or you could add crushed Oreo cookies instead or brownie chunks.

The ice cream reminds me of my favourite Snickers ice cream bar. Enjoy scooped into bowls or ice cream cones.

If you’re an avid Snickers fan, then this ice cream recipe and my No-Bake Snickers Cheesecake should be the next recipes you make!

No-Churn Snickers Peanut Butter Ice Cream

Servings 8

Author What Jessica Baked Next

Ingredients

500 ml double cream chilled
250 g smooth peanut butter
397 g can sweetened condensed milk
240 g Snickers Chocolate Bars chopped into small sized pieces

Add-Ins

salted caramel sauce
peanuts
Snickers Chocolate Bars additional for topping - optional

Instructions

In a large mixing bowl, whisk the cream until soft peaks form.
In another mixing bowl, whisk the peanut butter and can of condensed milk until smooth and combined.
Add the peanut butter mix to the bowl of whipped cream, and whisk until completely incorporated. Finally, fold through the chopped Snickers.
Spread half the ice cream mixture out into a suitable container, then if desired, swirl some caramel/chocolate sauce/peanut butter through the ice cream. At this point I scattered over some peanuts too. Now cover with the other half of the ice cream mixture, repeating with the swirling of the sauce, if doing so.
I also topped my ice cream with additional chopped Snickers - this is optional. Cover the top with a lid or a piece of clingfilm.
Freeze for at least 6 hours or until firm and scoopable. I recommend freezing it overnight for the best results. Once ready to serve, allow the ice cream to sit at room temperature for about 10 minutes before scooping into ice cream cones or bowls. The ice cream will store in the freezer for up to one month.

No-Bake Snickers Cheesecake

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Chocolate · Cookies · Ice Cream · No-Bake

No-Churn Cookie Dough Ice Cream

August 17, 2024August 17, 2024 What Jessica Baked NextLeave a comment

Easy no-churn vanilla ice cream filled with chunks of edible cookie dough and milk chocolate chips.

I’m back with another absolutely amazing no-churn ice cream recipe. A few months ago, I served you my Pistachio Ice Cream (3 Ingredient, No-Churn Recipe) – this recipe has been popular since posting. What’s not to love about an easy recipe that only needs 3 ingredients and one of them is pistachio paste?!

So because that ice cream recipe is still being thoroughly enjoyed, I thought it wouldn’t hurt to share maybe just one more ice cream recipe before the summer is over!

This new ice cream recipe I’ve made is cookie dough.

Cookie dough ice cream is a favourite flavour of mine, I always love a tub of cookie dough ice cream to eat straight from the tub. The tub, however, never seems big enough for the price tag. But, we can make double the amount for the same price from the supermarket. Can it get any better?

There’s a famous brand that makes great cookie dough ice cream, but this homemade recipe certainly rivals it and for me, tastes even better…

To start the recipe, we’re heat treating the flour. This makes sure the flour is free from any bacteria (a risk if it’s eaten raw). Heat treating flour is easy to do, either spread it out on a baking tray and bake for 5-7 minutes, or microwave the flour until it reaches a temperature of 75°C. This the same temperature we check our food is cooked to before serving in professional kitchens, so we’re applying that same approach with the flour for our cookie dough.

Once the flour is heated, leave it to cool completely. Once it’s cool, you can start preparing the cookie dough. Adding chocolate chips or chunks of chocolate. I went for a combination of milk and white chocolate chips in mine. Flatten your cookie dough on a piece of parchment paper and freeze while you make the ice cream base.

While the cookie dough is in the freezer firming up, now we make the vanilla ice cream base. Whip the cream and vanilla extract until stiff peaks form, then add in the can of sweetened condensed milk, and mix until combined. Now take the cookie dough from the freezer, and slice into 1/2-inch sized cubes. Reserve about 12-14 pieces of the cookie dough, roll these into balls and set aside to top the ice cream later on.

Fold the chunks of cookie dough through the ice cream, followed by the chocolate chips (also leave some of these to decorate later on). Pour the ice cream in your serving dish, top with the remaining cookie dough balls and chocolate chips. Cover and freeze!

Serve your Cookie Dough Ice Cream in bowls, waffle cones, or straight from the dish!

No-Churn Cookie Dough Ice Cream

Easy no-churn vanilla ice cream filled with chunks of edible cookie dough and milk chocolate chips.

Prep Time 45

Freezing Time 8

Servings 8

Ingredients

Cookie Dough

65 g plain flour
55 g butter (salted or unsalted) softened
70 g light brown sugar
pinch of salt omit if using salted butter
1/4 teaspoon vanilla extract
1 tablespoon double cream use from the double cream in the recipe
45 g chocolate chips mini or regular both work

Vanilla Ice Cream

500 ml double cream chilled
1 teaspoon vanilla extract
397g can sweetened condensed milk
45 g chocolate chips reserve some for decoration

Instructions

To make the cookie dough: Place the flour in a microwave safe bowl and microwave for 30 seconds. Test the temperature of the flour with a thermometer, it needs to register at least 75°C. If not, microwave for a further 10 seconds at a time until it’s at the correct temperature. Alternatively, you can bake the flour at 180°C / 160°C Fan / 350°F / Gas Mark 4 for 5 to 7 minutes. Set aside to cool. I bake mine for the full 7 minutes.
Once the flour is cool, grab a mixing bowl and cream the butter and sugar together until smooth and fluffy. Add a generous pinch of salt (omit if using salted butter), the vanilla, and the tablespoon of cream, mix to combine. Now, fold through the flour along with the chocolate chips. Spread the cookie dough onto a parchment paper lined baking tray and press it down into one even layer. Press into a 7 to 8-inch square. Place in the freezer while you prepare the ice cream base.
To make the ice cream base: Whip the cream with the vanilla until stiff peaks form. Now fold through the can of sweetened condensed milk. Grab the cookie dough, cut into 1/2-inch sized chunks - reserve about 12-14 pieces for topping (you can roll these into balls for decoration). Fold through the chunks of cookie dough, along with the chocolate chips.
Transfer the ice cream mixture to a serving dish of your choice - we used a 26cm rectangular dish. Top with the remaining cookie dough balls and some extra chocolate chips, if desired. Cover the top of the ice cream directly with clingfilm and freeze for at least 8 hours.
When ready to serve, allow the ice cream to sit at room temperature for at least 10 minutes, then scoop and serve.
The ice cream will keep in the freezer for up to one month.

Recipe from Live Well Bake Often

We all scream for ice cream! Treat yourself to more delicious WJBN ice cream recipes!

No-Churn Oreo Ice Cream

Pistachio Ice Cream (3 Ingredient, No-Churn Recipe)

White Chocolate Ice Cream (Easy Three Ingredient Recipe)

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Ice Cream · No-Bake

Pistachio Ice Cream (3 Ingredient, No-Churn Recipe)

May 31, 2024December 19, 2025 What Jessica Baked Next8 Comments

A summer recipe must! The creamiest, homemade pistachio ice cream made with 3 ingredients.

Ever since sharing my White Chocolate Ice Cream (Easy Three-Ingredient Recipe), this recipe has been a hit on my blog. I’ve been dreaming of creating a pistachio version for a long time.

Just three ingredients are needed. All you need is double cream (also known as heavy cream), a can of sweetened condensed milk, and some pistachio paste.

Feel free to stir in some chopped pistachios or even some small pieces of chocolate.

Using the no-churn method, it’s simply made by whisking up the cream, and combining with the tin of condensed milk, and pistachio paste. Then the ice cream goes straight in to the freezer, where it’s left to freeze!

The ice cream will not freeze solid, it’ll be gorgeously smooth and easy to scoop straight from the freezer.

Pistachio is my go-to ice cream flavour. It’s not commonly found in ice cream shops in the UK, but is very popular abroad. Whenever I go on holiday, I love treating myself to a scoop of my favourite flavour!

Last year, the ice cream shop I love going to in Spain was selling an incredible ice cream flavour I’d never heard of before. It’s called ‘Green Forest’. Consisting of a plain ice cream base with swirls of berries and pistachio paste in each scoop. Heavenly!

This pistachio ice cream is soft, creamy and packed with amazing pistachio flavour. It’s extremely decadent, but you’ll be craving another scoop as soon as you’ve tried your first taste!

Pistachio Ice Cream (3 Ingredient, No-Churn Recipe)

A summer recipe must! The creamiest, homemade pistachio ice cream made with 3 ingredients.

Prep Time 6 10

Servings 8

Author What Jessica Baked Next

Ingredients

500 ml double cream chilled
300 g pistachio paste
397 g can sweetened condensed milk

Instructions

In a large mixing bowl, whisk the cream until soft peaks form.
In a smaller bowl, whisk the pistachio paste with the can of sweetened condensed milk until combined. Add the pistachio mix to the bowl of whipped cream, and whisk until completely incorporated.
Spread the ice cream mixture out into a suitable container. Scatter over some chopped pistachios, if desired. Cover the top with a lid or a piece of clingfilm.
Freeze for at least 6 hours or until firm and scoopable. I recommend freezing it overnight for the best results. Once ready to serve, scoop into cones or bowls. The ice cream will store in the freezer for up to one month.

Pistachio Tiramisu (No-Bake, Eggless Recipe)

White Chocolate Ice Cream (Easy Three Ingredient Recipe)

No-Churn Oreo Ice Cream

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Chocolate · Ice Cream · No-Bake

White Chocolate Ice Cream (Easy Three Ingredient Recipe)

February 15, 2023February 17, 2023 What Jessica Baked Next5 Comments

Indulgently creamy homemade White Chocolate Ice Cream. This ice cream is made with three ingredients and without an ice cream machine in sight!

This White Chocolate Ice Cream is another recipe inspired by food I ate whilst away on a trip.

Ice cream was something we certainly indulged in during that holiday. I think I devoured about two or three ice creams a day…

I talked about a fantastic ice cream shop in this blog post. This shop sold really great ice cream and there was a flavour suited to everybody. On offer were classics like chocolate, strawberry and vanilla, and then some slightly different flavours, such as Kinder Bueno, berry/strawberry cheesecake, and fruity flavours including refreshing lemon, mango and watermelon.

One flavour that did amaze us, was white chocolate ice cream (chocolate blanco).

My sister picked this flavour the first night out and we all tried some. It was delicious, so utterly creamy and tasted just like eating a bar of white chocolate.

And you guessed it, the very next night I picked that flavour without hesitation!

I have a few no-churn ice cream recipes on my blog already, check these out below!

My most recent ice cream recipe is this No-Churn Oreo Ice Cream

Try my Cadbury Creme Egg Ice Cream for a delicious Easter-inspired recipe

Or if you’re a fan of Biscoff, try this incredibly good Speculoos Cookie Butter Ice Cream

I’ve said this many times before, but the no-churn method of making ice cream is truly special. It’s amazing how easy and quick (minus the freezing time) you can make homemade ice cream. I’ve made ice cream a couple of times in my ice cream machine, but it really is a faff and takes a lot longer than this no-churn version does to make!

The texture of this ice cream is very similar to gelato. A very decadent ice cream, one of which when you’ve started eating, it isn’t easy to stop yourself going back for more…

The ice cream takes just 10 minutes to prepare and then needs to freeze for at least 6 hours, or up to overnight.

All you need is a mixing bowl, a whisk, a spatula, three ingredients and a dish to pop your ice cream into.

Remember to take your ice cream out from the freezer and allow it to warm up for 10 minutes before scooping.

Serve your homemade ice cream in cones or a bowl. Other serving ideas include: serving the ice cream with strawberries or raspberries, topping the ice cream with a sprinkle of coconut, some toasted hazelnuts or pistachios. You could also serve this ice cream with a slice of your favourite chocolate or vanilla cake, brownies, a stack of pancakes, or even some apple crumble.

White Chocolate Ice Cream (Easy Three Ingredient Recipe)

Deliciously creamy white chocolate ice cream. Made with only three ingredients!

Prep Time 6 10

Total Time 6 10

Servings 8

Author What Jessica Baked Next

Ingredients

300 g white chocolate
500 ml double cream chilled
397 g tin sweetened condensed milk

Instructions

Melt the white chocolate either in a heatproof bowl atop a pan of simmering water (bain-marie), or in a microwave in 20-second bursts, stirring well until it's completely melted, and then set aside to cool slightly. Watch carefully as chocolate burns very easily.
In a large mixing bowl, whisk the cream until soft peaks form. Fold through the condensed milk, followed by the melted chocolate. Mix until everything is all combined - the mixture will thicken significantly once the white chocolate is added. Don't over mix.
Spread the ice cream mixture out into a suitable container. Scatter over some white chocolate curls and extra pieces of white chocolate, if desired. Cover the top with a lid or a piece of clingfilm.
Freeze for at least 6 hours or until firm and scoopable. I recommend freezing it overnight for the best results. Once ready to serve, scoop into cones or bowls. The ice cream will store in the freezer for up to one month.

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Biscuits and Cookies · Ice Cream · No-Bake

No-Churn Oreo Ice Cream

June 5, 2020February 13, 2023 What Jessica Baked Next65 Comments

Vanilla ice cream speckled with crushed Oreo cookies. No machine and no-churn recipe perfect for whenever you’re desperately craving ice cream! Cookies ‘n’ cream lovers will adore this simple four ingredient ice cream.

Originally posted in May 2015, recipe and photographs updated June 2020.

With the arrival of summer, I wanted to celebrate the occasion and share an ice cream recipe with you. The British summer so far has been a little bit temperamental, but let’s keep our fingers crossed and hope the warmer weather makes a much welcomed appearance again soon…

When it’s hot out, I’m sure you’ll agree with me that the last place you’d want to be is trapped in a stuffy kitchen. So today, let’s switch the oven off and make a decadent no-bake treat instead!

It’s no lie that I love ice cream. If I had to pick a few of my favourite ice cream flavours then hazelnut, pistachio and cookies ‘n’ cream would all definitely top the list. As I was craving homemade ice cream, I decided to whip up a quick batch of Oreo ice cream!

Since sharing this recipe in 2015, I now own an ice cream machine. I do however, still enjoy using the no-churn method of making ice cream because of its ease, simplicity and quickness.

Like all my no-churn ice cream recipes, this Oreo variation starts off with a vanilla base. Whisk together double cream and vanilla until soft peaks form. Then fold through a can of condensed milk, followed by crushed Oreo cookies.

Spread the ice cream mixture out into an airtight container, ceramic dish or even a reusable ice cream container. Now cover and leave the ice cream to freeze until firm. You have to patiently wait at least six hours or overnight if you can – this is the hardest part, but I promise you that it’s worth the wait when you get your first taste of this ice cream!

Creamy with a sweet vanilla flavour and crushed Oreo chunks in every single mouthful, this ice cream will make a scrumptious treat anytime! It’s ridiculously delicious and easy to make! Grab the ingredients, head into your kitchen and go make this right now! You won’t regret it.

This velvety vanilla ice cream has glorious chunks of cookies ‘n’ cream biscuits/cookies running through each bite. This is definitely my best no-churn recipe to date and I’ll be making it all summer long without a doubt!

My taste testers and I couldn’t stop reaching for scoop after scoop of this yummy ice cream and I’m sure you won’t be able to either…

Ingredients:

500ml (2 cups) double/heavy cream, chilled

1 and 1/2 teaspoons vanilla extract

1 x 397g can (14 ounces) sweetened condensed milk

18-20 Oreos (I used a mix of original and Double Stuff Oreos), broken into pieces – save roughly a handful to decorate the top of the ice cream

Method:

1. Whisk the cream and vanilla until soft peaks form.

2. Add the condensed milk and fold until incorporated into the whipped cream mixture.

3. Fold in the crushed Oreo pieces and mix to combine.

4. Spread the ice cream mixture out into a suitable container. Scatter over a few extra Oreo crumbs/pieces and cover the top with a lid or a piece of clingfilm.

5. Freeze for at least 6 hours or until firm and scoopable. I recommend freezing it overnight for best results. Once ready to serve, scoop into waffle cones or bowls. The ice cream will store in the freezer for up to one month.

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Chocolate · Ice Cream · No-Bake

Cadbury Creme Egg Ice Cream

March 23, 2016April 10, 2022 What Jessica Baked Next20 Comments

Deliciously smooth creme egg ice cream made without an ice cream machine!

If you love creme eggs, then you’re going to love this ice cream. You might not believe me, but I used to HATE creme eggs. Oh, and cheesecake.

That’s quite a bold statement coming from someone who is now addicted to creme eggs and has a serious obsession with cheesecake. 😉

Ever since I discovered the magic no-churn method for making ice cream, I’ve been completely hooked on creating and sharing more ice cream recipes on the blog. For this creme egg ice cream I used a standard no-churn vanilla ice cream base and added melted milk chocolate and a whole load of chopped creme eggs. The ice cream stays super soft and scoop-able and requires less ingredients and no high tech equipment.

Indulge your creme egg cravings this Easter with my easy no-churn ice cream. It’s super addictive and the perfect recipe for all you chocoholics out there!

Ingredients:

480ml (2 cups) double/heavy cream

1 teaspoon vanilla extract

1 x 397g (14 ounce can) sweetened condensed milk

300g dark or milk chocolate, melted and cooled slightly

2 x 89g packets mini Cadbury creme eggs, roughly chopped

Method:

Whisk the cream and vanilla until stiff peaks form. Fold through the condensed milk and the melted chocolate until thoroughly combined.
Finally, fold through approx. 3/4 of the chopped creme eggs. Pour the mixture into a large freezer container or large loaf tin. Top with the remaining creme eggs.
Cover with clingfilm and freeze overnight or until solid. When ready to serve, scoop into bowls or ice cream cones. I serve mine with extra creme eggs! The ice cream will keep in the freezer for up to 2 weeks.

Original photo from April 2014

ice cream 2014

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Baking · Biscuits and Cookies · Ice Cream · No-Bake

Oreo Ice Cream Pie

July 3, 2015July 21, 2023 What Jessica Baked Next79 Comments

Oreo cookies take centre stage in this decadent ice cream pie. A crumbly Oreo cookie base with a layer of vanilla Oreo ice cream.

I’m taking a step back in time and revisiting an older blog recipe from 2015 with some brand new photos. My Oreo Ice Cream Pie is a sweet and refreshing summer dessert recipe.

I’m willing the sun and summer weather to come back with this recipe. As I write this blog post, it’s been pouring down outside and doesn’t feel like July. I have this ice cream ready for a sunny day, hopefully not too far away!

This amazing pie starts with an Oreo cookie base. Made with 2 packs/28 Oreo’s in total, mixed with 75g of melted butter. Give these ingredients a quick mix together, then press onto the base of a 23-inch/9-inch cake tin. I use a spring form tin, but a pie dish is also a good choice.

For the no-churn ice cream, take some double cream (make sure it’s nice and chilled so it whips well), grab a can of sweetened condensed milk, followed by some vanilla extract.

Firstly, whip the cream until stiff peaks start to form, pour in your tin of condensed milk, along with the vanilla, continue whisking until the mixture has thickened again. The final step is folding in another pack and a half of crushed Oreo’s, then spreading the mix on top of the cookie base.

Cover and pop in the freezer overnight. Decoration is totally up to you. I whipped the remaining 100ml of cream I had leftover and piped that on top of the pie and sprinkled over extra crushed Oreo’s.

When ready to serve, allow the ice cream pie to sit at room temperature for about 10 minutes before slicing. This gives the ice cream a chance to soften slightly and you get to enjoy the creaminess of this pie!

It lasts in the freezer for up to 3 months, so you have a slice of ice cream pie whenever you want!

Oreo Ice Cream Pie

Oreo cookies take centre stage in this decadent ice cream pie. A crumbly Oreo cookie base with a layer of vanilla Oreo ice cream.

Prep Time 8 30

Total Time 1 30

Servings 12

Author What Jessica Baked Next

Ingredients

Oreo Base:

28 Oreo's (this is 2 x standard packets)
75 g butter (salted or unsalted) melted and cooled slightly

Oreo Ice Cream:

500 ml double cream chilled
1 teaspoon vanilla extract
397 g can sweetened condensed milk
1 and 1/2 packs Oreo cookies (this is 21 Oreo's) use the remaining Oreo's to decorate

Instructions

To make the crust: Crush the Oreo cookies in a food processor. Add the melted butter and mix through to combine. Scatter the cookie mixture intoa 23cm / 9-inch springform tin or pie dish, and press down until compact. Place in the fridge while you make the filling.
To make the ice cream: Whisk the cream and vanilla until soft peaks form. Fold through the condensed milk, followed by the crushed Oreo's and mix to combine. Transfer the mixture into the tin. Cover the top and leave to freeze for at least 8 hours, or overnight for best results.
To decorate: Once the ice cream pie is set, allow it sit outside the freezer for about 10 minutes to soften slightly. Now carefully remove from the tin - if you’re having trouble removing it from the tin, it’s helpful to dip a knife into hot water, wipe and then run around the sides to release more easily. Finish by decorating with swirls of extra whipped cream and Oreo's, if desired.
The pie will keep in the freezer for up to 3 months.

More ice cream treats!

White Chocolate Ice Cream (Easy Three Ingredient Recipe)

No-Churn Oreo Ice Cream

Speculoos Cookie Butter Ice Cream

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Baking · Biscuits and Cookies · Ice Cream · No-Bake

Speculoos Cookie Butter Ice Cream

April 25, 2015July 15, 2022 What Jessica Baked Next60 Comments

Homemade cookie butter ice cream. Loaded with speculoos cookie butter spread and chunks of crumbled speculoos cookies! The ultimate ice cream treat and you don’t even need an ice machine to make it!

If you’re a regular reader of my blog then you’ll know by now how much I like no-churn ice cream recipes? A few summers back I received an ice cream maker as a birthday gift. Long story cut short, the ice cream maker was absolutely terrible as it required tonnes of costly ingredients and I ended up with a mere four scoops at the very most after all my hard work. Certainly not enough to serve to my ice cream loving family!

So I ditched the ice cream machine and started researching some recipes that didn’t require the use of a machine. Eventually I came by a no-churn method. Simply requiring just two ingredients {cream and condensed milk} and a few additional ingredients such as vanilla extract, cocoa powder and spreads such as Nutella. I was super excited to start trying out different flavours for the blog. Of which I have a recipe for 4-ingredient Nutella ice cream you MUST also try!

What I like about no-churn ice cream is how quick it is to make – that is minus the freezing time, which is the only negative I can think of! If you wanted to make a classic vanilla ice cream all you simply have to do is whip your cream with the vanilla until soft peaks form and mix together with the condensed milk. Transfer the mixture to a freeze-able container and pop into the freezer. Then you can scoop and enjoy! It’s my new favourite way of making ice cream!

So moving onto today’s recipe. I’m sharing this amazingly delicious Speculoos Cookie Butter Ice Cream. It’s probably one of my best ice cream creations to date. Creamy, silky and with cookie butter and spiced cookies in each spoonful! It’s just as good {maybe even better} than eating the cookie butter straight from the jar. < I’m 100% guilty of doing that! My self-control goes out the window when there’s cookie butter involved!

Every time I visit the supermarket lately I’ve been seeing Speculoos ice cream in the freezer section. I think I’ve lost count of the amount of times I have had to resist reaching and grabbing a tub of ice cream during the grocery shopping! So I came home and found the half eaten jar of Speculoos at the back of my kitchen cupboard and preceeded to make some of the most amazing ice cream!

It’s creamy, sweet and just so addictive. We enjoyed this ice cream for dessert over the past week and it went down a treat. I just wished I had more in my freezer ready for my next speculoos craving!

Ingredients:

500ml double cream

397g (14 ounces) can sweetened condensed milk

200g of Speculoos (Biscoff) or spiced cookie butter spread

5 spiced cookies, crumbled or broken into small pieces (add more if you like)

1 teaspoon of vanilla extract(optional)

Method:

1. Whip the cream with the vanilla extract until soft peaks. In large mixing bowl add the spiced cookie spread and stir lightly to loosen the mixture. Add the condensed milk and mix to combine.

2. Finally gently fold in the whipped cream and biscuit crumbs. Once incorporated fully pour into a freezable container. Cover and place in the freezer for at least 6 hours or overnight.

3. Scoop to serve in bowls or waffle cones. The ice cream will keep in the freezer covered for up to 1 month.

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Biscuits and Cookies · Ice Cream · No-Bake

No-Churn Strawberry Shortbread Ice Cream

June 23, 2014June 23, 2016 What Jessica Baked Next116 Comments

It’s the start of Wimbledon today so there’s no better time to share a strawberries ‘n’ cream recipe with you all. I love making my own homemade ice cream and ever since I found a great, staple no-churn, no-machine recipe I’ve been hooked on creating new flavours ready to enjoy in the warmer weather. This ice cream recipe only requires a handful ingredients and will take less than 10 minutes of your time to make. In no time whatsoever you will have the most delicious handmade ice cream ready to scoop, eat and enjoy in the sunshine.

Ingredients:

300ml double cream, chilled

397g (14 oz) can of sweetened condensed milk

1 teaspoon vanilla extract

150g (approx. 1 cup) fresh strawberries, chopped in small pieces

4-5 all-butter shortbread fingers, crumbled

Method:

1. Whisk the double cream to soft peaks. Fold in the condensed milk and vanilla extract. Place 2/3 of the strawberries into a food processor and blend until pureed, leave some bigger pieces of strawberry for texture. Fold in the pureed strawberries and half the crumbled shortbread.

2. Pour into a loaf tin or medium-sized airtight container. Scatter over the remaining chopped strawberries and crumbled shortbread. Cover with cling film and place in the freezer for at least 6 hours or overnight.

3. To serve, allow to thaw at room temp for 5-10 minutes. Then scoop into ice cream cones or into bowls with extra strawberries and shortbread.

Enjoy!

Baking · Chocolate · Ice Cream · Italian Cuisine

Ice Cream Filled Profiteroles with Chocolate Sauce

October 12, 2013March 24, 2016 What Jessica Baked Next2 Comments

These profiteroles use a classic French choux pastry recipe but I decided to bring some Italian influence to the recipe and I’ve filled them with gelato instead of the traditional Chantilly cream. I love to serve these ice cream choux buns with homemade chocolate sauce which is so easy to make and tastes amazing. I’ve been experimenting with choux pastry and last week I shared with you my recipe for Gougères which are great hors d’oeuvres to serve for the upcoming party season. These sweet profiteroles are the perfect treat and are make a pretty indulgent dessert perfect for simply any occasion!

ice cream profi copy

(Makes 8 large choux buns)

Ingredients:

Choux Pastry –

100g unsalted butter, chilled and cubed

125ml water

125ml milk

1 tsp salt

1 tsp sugar

170g strong white bread flour

Filling –

8 scoops vanilla ice cream

Chocolate Sauce –

100g good quality dark chocolate

100g good quality milk chocolate

150ml double cream

2 tablespoons golden syrup

Method:

1. To make the choux pastry: Preheat your oven to 160 degrees Fan/180°C/350°F/Gas Mark 4. Before you start making the choux pastry make sure you have all your ingredients weighed out ready. Place the butter, milk, water, sugar and salt in a saucepan and melt the butter on a high heat.

2. Once the butter has melted, turn the heat down to low and add all the flour. Using a wooden spoon, beat really well until the mixture ‘clumps’ together and starts to come away from the sides of the pan.

3. Now tip the dough into a mixing bowl (this will cool it down a lot quicker) and using the wooden spoon beat the dough until it’s cool to touch.

4. Now add the eggs one by one and beat until the mixture is stiff and all the beaten egg is well combined. Now take a heaped tablespoon of the choux and place it down on the baking tray. Bake for 25 minutes and then allow to cool completely.

5. To make the sauce: Place the chocolate, double cream and golden syrup in a large saucepan, stir continuously on a medium heat until all the chocolate has melted and you have a smooth, glossy sauce. Once the choux buns are cool, dust with icing sugar and cut in halve width ways. Fill with a scoop of ice cream and pour over the warm chocolate sauce.

Enjoy!

jess

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