Blazing away at 100 F, we are expecting thunderstorms in NC. And the wisdom tooth decides to show yours truly who the boss was. Flared up and enduring nagging pain was not how I thought I would be spending a Friday ! Nope definitely not fun and unplanned for.
And while A1 has a packed schedule , A3 learns to work on his team skills and to compete in the swim team. A winner by attitude more than by numbers is what I would like for him to pick up this summer.
A2 weasels her way out of gym practice and her doe eyes plead for a summer treat as she fans herself to get some respite against the warm weather. And while we toss about if it would be a berry cheesecake ice-cream, or mango ice cream or cookies and cream one, she pounces on a Speculos butter in a jar and wants to know if we could make one with it.
Creamy with crunchy bits, sweet and with a hint of cinnamon the Speculos cookie butter ( or Biscoff one) is for those indulgent days at home – weekends, celebrations or pick me up. Pair it with fresh whipped cream and some condensed milk and you have wonderful creamy, soft serve ice cream ready to drool for! Add in some crunchy Heath toffee bits and its a perfect combination . Just 5 ingredients and you are on your way to create a fantastic and bowl licking summer treat. It’s quite irresistible as licked fingers hold a testament to this at home. Go on, enjoy !
Important Tip : Please make sure your whipping cream, the mixing bowl and whisk is quite chilled to begin with. I recommend leaving it in the refrigerator overnight .
Prep time : 15 min
Freezer time : 6 hrs. – overnight
Serves : 8-12
Heavy whipping cream : 2 cups
Speculos / Biscoff cookie butter : 1 cup
Sweetened condensed milk : 7 oz. or 1/2 tin
Pure vanilla extract : 1 Tbsp.
Heath crunchy toffee bits : 1/2 cup
In your well chilled mixing bowl, add in the 2 cups of heavy cream ( chilled) and start by whisking on slow ( so you do not splatter your walls) and increase to high speed whisking to yield soft peaks.
Add in the condensed milk , vanilla extract and whisk it very well and then add in the cookie butter and whisk it well again so the final result has a soft peak consistency.
Add in the toffee bits, gently stir it in and pour it into freezer safe bowl. Make sure the container can be covered air tight and let it freeze for atleast 6 hrs to overnight.
Serve in dark chocolate dipped waffle bowls, cones , with or without sprinkles or eat it straight out of the container on a grueling day !
I have a confession to make ! You know how some people love shiny new toys? the new car? the smell of new books? I have a few of these quirks ( .. which shall presently go unnamed ) and plenty more that can be quite baffling like mild obsession over sparkling wine glasses and beautiful crockery, Wolf range shiny new stove… But there is this particular lust factor, If I may call it , towards the King of the fruits that I find it particularly hard to overcome. Yessir, so when I spotted a box of ripe mangos, waiting.. just waiting to be picked up…It was the proverbial siren song for me as I drifted towards the box to pick it up. I knew , just knew,what they were going to transform into.. Mango Ice cream..I love it, the kids love it, my family loves it, neighbors love it, neighborhood and extended family love it , you get he picture I am sure .and I am in love with it .. Sigh!!
To make this particularly delectable and to die for creamy ice cream , Please note…
YOU DO NOT NEED AN ICE CREAM MAKER..YES ..NO ICE CREAM MAKER .. JUST 15 MIN OF YOUR PRECIOUS TIME 🙂
The goodies to be transformed :
6 -8 large,ripe mangos- deseeded, skinned and pulped. should yield about 2-2.25 cups
Condensed milk – fat free ( – 14 oz – one tin) Hey ! I need the sugar, not the fat. I used the Eagle variety. I am not a brand aficionado. So pick what works for you )
Whipped cream or cool whip – 2 tubs ( 8 oz each = 16 oz ) or for the extra creamy version add one more (use 3 tubs to make it 24 oz). I used the cool whip lite in this case.
Saffron – a pinch soaked in warm milk for about 5 min. ( optional)
Elaichi or Cardamom powder – 1 tsp( Optional )
1 large mango – skinned and cut into cubes ( this is optional)
In a large working bowl dump the contents of the mango puree and whipping cream using a hand blender or whipper, blend the mixture till you get a nice creamy concoction of goodness.
Now this should take at the maximum 7 -10 minutes.The point is for you to aerate the mixture very well. I have used the portable hand whippers as well on occasions and they have worked extremely well with no variations in the results.
Add in the saffron and cardamom powder if so desired and whip it up again for a min or so to ensure even distribution.
Now if you are using the cubed mango pieces, gently fold them into the mixture.
Pour into mould, tubs variations of any desired shapes. (Do ensure the bowl is licked clean meanwhile though !)
Let it set in the freezer for minimum of 4 hours or until it is firm.
Indulge, enjoy and pat yourself on the back for the bout of creamy goodness is worth it.
No Mangos, but still crave for it? Mango pulp is so worth it. A single tin of Mango pulp – any variety , 14 oz 850 gm would suffice.
If it is sweetened Mango pulp, reduce the amount of condensed milk – instead of 14 oz tin – use only half of it.
Cool whip – I have used the 16oz variation in this case and it was still extremely creamy. The 24 oz variant also worked very well when I had used the sweetened Mango pulp available commercially)
Bowl licked clean – check
Ice cream tasted heavenly – check
Indulged self, family and neighbors – check
2nd batch in the making – check
Served a family of 10. Now the serving size depends on the time of the day – dessert or after the hot sun indulgence!