No-Churn Cookies & Cream Ice Cream

• speculoos cookies150g g
• speculoos paste↗100g g
• double cream↗600ml ml
• condensed milk↗250ml ml
• vanilla extract↗2 tsp tsp

Step-by-step instructions

1. 1

   Transfer the cookies to a food processor or bowl. Crush them with the processor or a rolling pin into fine crumbs. Warm the paste in a small saucepan over low heat until it melts, then let it cool slightly. Alternatively, melt it in a heat‑proof bowl using short bursts in the microwave.

2. 2

   Whisk the double‑cream with an electric mixer until soft peaks form, then gently fold in the condensed milk, vanilla extract and the crushed cookies. Pour the mixture into a 1.2 L loaf pan or a freezer‑safe container, then drizzle the melted speculoos paste and gently swirl with a spoon to create a marble effect. Cover and freeze for at least 6 hours, preferably overnight. It will keep in the freezer for up to three months. Remove from the freezer 5 minutes before serving and, if desired, sprinkle with sea salt.