This recipe is extremely healthy, light and good for – hahahahahahahaha ha ha HAAAAAAAA – no, this is extra decadent, so if you’re on a diet turn back now. This no-churn ice cream is unreal, and perfect for the long, hot summer days ahead. The base is a very simple 2-ingredient ice cream, and you can make whatever flavours you want with it (I’ll pop some suggestions at the end of the recipe). For this version, I combined the 2 most important food groups – cookies and alcohol – to make a more adult version of the cookies and cream classic. Make this the day before you want it, because it takes a minimum of 6 hours to freeze. Enjoy, and if there are any different/amazing flavour combos you want me to try, leave a comment below!
Ice cream base:
- 2 cups cold double cream (heavy whipping cream in the US)
- 1 can condensed milk
- 1 tsp vanilla extract
- 1 packet of oreos (about 150g)
- 1/2 cup Spiced Rum, plus 30ml extra
- 1/2 cup caster sugar
- 20g butter
- The first thing to do is make the rum-fudge, so it has time to cool down. Pour your caster sugar and the 1/2 cup of Spiced rum in a saucepan, and turn on the heat to high. Try not to stir it as it begins to bubble, and after about a minute you can occasionally swirl it gently to make sure the syrup heats evenly.
- After about 5 mins the rum-sugar mixture should have taken on a nice golden colour (we’re not looking to deeply caramelise it, but get it slightly darker than the colour of the rum). Take it off the heat, and add the butter, stirring rapidly (but take care not to splash yourself, this syrup will be HOT). It will bubble a little so don’t panic. Once the butter is fully incorporated, add the remaining 30ml of rum and leave to cool. I add in the 30ml at the end to make the fudge more syrupy, so I can swirl it into the ice cream. Also, it adds the alcoholic kick back in, yay!
- Take the oreos out of the packet, and place them in a plastic bag. Ok, so I added in almost all of them. Well, some of them. Listen, I’m an adult and can have cookies for dinner if I want! Anyhoo, crush the oreos with a heavy object – I used a rolling pin – and then set them aside. I left them fairly chunky because I prefer that texture.
- Pour the cream into a large mixing bowl, and whisk until if forms soft peaks. Be careful not to over-whisk it, otherwise you’ll start to make butter.
- Add in the vanilla extract, then drizzle in the condensed milk while slowly whisking the mixture. Once it is all incorporated, add the oreos and fold them in.
- Grab your extremely attractive freezable container (or in my case, a 20p generic tub) and gently pour the mixture in. Take your (by now) cool rum-fudge syrup and pour it over the mixture, then use a knife to swirl it in and get a marbled effect. Pop it in the freezer for 6 hours/ overnight, and then enjoy!
- Don’t stir your caramel/ syrup as it heats up, otherwise it’ll crystallise when it cools
- Always fold your chunky ingredients in, try not to stir them – it keeps your mixture as light and creamy as possible
- If you’re making ice-cream halal, remember not to use vanilla extract, as it contains alcohol.
- Add a little coffee to your chocolate ice cream, to make the flavour richer and more intense
- If you want an easy strawberry ice cream, take some strawberry jam, heat it up with a little water to make it more liquid (or spiced rum – one of my favourite flavour combinations is strawberries and spiced rum) then cool it down. Swirl this into your mixture for a marbled look
- You can infuse your cream with different flavours by heating them up with the cream, then cooling the cream back down before whipping it. My favourite is earl grey ice cream
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