Ok so. Have you guys tried this very trendy no-churn “ice cream”? This is my first foray into it and I’ll be honest I’m a little conflicted. Can we really call it ice cream? I have spent many a summer evening working on perfecting the science of ice cream at home. Pouring over articles by Jeni Britton Bauer or those over at Cook’s Science who have dedicated far more time than I have to the pursuit of perfect homemade ice cream. Ice cream at home is kind of like macarons. Sooo dramatic. Sooo fussy. It’s no wonder that when this was discovered it quickly grabbed the attention of those sick of churning ice cream at home and ended up in everyone’s freezers!
I think it might just be a marketing problem. The collective group of people making this dessert should just call it “frozen dessert”… sort of like a Wendy’s Frosty! Nobody goes to Wendy’s to get ice cream. They go to get a Frosty. Is it even dairy?? Who knows! This mixture is its own weird half ice cream, half semifreddo frozen wonder. Until I come up with a better name, we’ll just call it a “Frozen Dessert” and see if that changes my mind when I am eating it.
It’s no wonder it’s popular, it’s so easy. This little loaf pan of magic is literally three ingredients (four if you add in broken cookie pieces). Sweetened Condensed Milk, Heavy Cream, and a whole damn jar of Trader Joe’s Speculoos Cookie Butter. Came together in less than 15 minutes in the morning, and by late afternoon I was scooping myself a bowl. It’s super creamy, plenty of Speculoos flavor, and scoops like a dream. Try it yourself and let me know what you would call it. Other than delicious of course.
No-Churn Cookie Butter Frozen Dessert
Makes 1 9inch loaf pan full of goodness
1 can (14.5 oz) Sweetened Condensed Milk
2 C (1 pint) heavy cream
1 jar (14.1 oz) Trader Joes Speculoos Cookie Butter
6-12 Biscoff Cookies for sprinkling on top of or mixing throughout– your choice!
In a medium bowl, combine sweetened condensed milk and cookie butter. Use your hand mixer for quick combining or a whisk if you hate convenience.
In a separate bowl (or stand mixer), whip heavy cream until stiff peaks form.
Take 1/3 of the whipped cream and mix into the milk/cookie butter mixture with a whisk or hand mixer on medium speed to lighten the mixture. Take the remaining 2/3 of the whipped cream and carefully fold with a rubber spatula into the mixture until completely combined. Add cookie pieces if desired.
Pour into loaf pan, cover with plastic wrap and freeze for at least 6 hours. Scoop, sprinkle with cookie pieces and enjoy!