I know many of you may be relatively new readers at Wallflour Girl. If so, welcome back! I’ve had the opportunity to meet and chat back & forth these past weeks with so many amazing bloggers like Karen, Allison, Courtney, Matt, Monet, Rachel, and Zainab, who are all gems (you need to check out their blogs now, pronto!). Meeting new faces and writing voices is possibly my favorite part of being a desserts blogger, so please stay to say hi because I’d love to meet (or simply hear from) you!
But let’s be real. My other favorite part is probably your favorite part of blogging, too. And that’s the ice cream.
How many of you out there don’t own an ice cream machine? Is your hand raised like mine is? It’s officially summer and I’m not sure whether this is a good thing, but hey…welcome to the no-churn club!
As a homely dessert maker with little need for appliances (and let’s be frank–even less money with which to buy them), I never invested in an ice cream machine. For me, that’s a good hundred bucks or more that I could be spending on minor other things like, oh, I don’t know, food and shelter and clothing and books.
So while I love all the wonderful ice cream recipes swirling around the internet these days as a hot summer blossoms upon us, I’m always a little crestfallen when I click through and see the line: “Place all ingredients in ice cream maker and freeze according to manufacturer’s instructions.”
I mean, that’s like telling me that Winnie the Pooh at Disneyland isn’t actually a real character, but simply a disgruntled high school student stuffed into a suffocatingly hot suit. Where’s the magic in that?
The other thing you’ll see a lot of are the “quick” or “no-churn” ice cream recipes that get you all excited (“yay, that’s me!”) and then plummet your hopes faster than a 50-pound anchor tied to your leg and thrown into the blackest ocean.
Often I find a promising “no ice cream maker ice cream maker” recipe only to find myself staring at weird ingredients that don’t belong in ice cream (banana, sweetened condensed milk, avocado)–in other words, recipes that call themselves ice cream and pointedly are not ice cream. Sure, a rose by any other name would smell just as sweet, but first you have to make sure it’s a rose, right?
I do love many of these recipes–I have made them myself many a late night, and I personally love blended frozen bananas–but lately I’ve been craving the real deal. Stuck here sans ice cream maker and with next to no budget, it was time to get creative. It was time to get serious. It was time to get an ice cream that tasted completely like ice cream, without churning and without 50 grams of unwanted protein or fiber per serving.
It was time to develop my own Biscoff ice cream recipe.
Of course I would turn to Biscoff for ice cream, because in case you haven’t heard, I really love Biscoff and half the time am like, Biscoff please pass an initiative in the state so it becomes legal to marry your Biscoff spread. Though I’m a fan of custard-based ice creams and semifreddoes like these, I find that the custard often gets lost in amount of cream, especially if you’re like me (cough cough) and tend to scramble half of your custard before you cook the rest of it through.
So I decided to go on the light side (yes, healthier!) and turn this into a fluffy, no-churn-but-tastes-like-slow-churned, light rich Biscoff ice cream instead.
This ice cream involves three major steps: whipping your egg whites with sugar, whipping your heavy cream, and then folding the whole shebang with a few generous dollops of Biscoff spread gently together. That’s pretty much it, and this hassle-free recipe will not turn icy at all in your fridge.
In fact, it’ll be dreamy creamy ice cream heaven, and nobody will even know you didn’t churn it. Heck, nobody will know if you place it in a store container and market it as store-bought ice cream.
Or if they do know, it’ll be because a) Biscoff ice cream is better than any other ice cream flavor currently available (though if Biscoff develops its own ice cream line based on this recipe, I totally claim credit for its genius innovation), and b) your friends know that you’re a dessert-making fiend and that you totally transcend store-bought desserts like ice cream.
I wrapped up a few jars last week and delivered them via care package orders (which are still flooding in, by the way–thank you, readers!), and oh. My. Lord. Not only did customers love it, I realized each time it came to ship out a package that I had to make about double the batch, because I’d devour half of it before it ever hit the jar. Er, for quality testing. As we food bloggers say: only the best for you, even if our waistlines suffer for it.
It’s because we care.
So let’s raise our spoons to that sacrifice and get our freeze on–join me in my Biscoff ice cream indulgence today! And don’t forget to say hi to me here or on my social media because I love to connect with y’all.
What about you? What’s your favorite ice cream flavor?
- 4 egg whites, room temperature
- 1/2 cup white sugar
- 3/4 cup Biscoff spread or cookie butter, melted
- 1 cup heavy whipping cream
- Bring a pot of water to a boil. Mix egg whites and sugar in a large, grease-free metal bowl. Place bowl over simmering water (the bottom should not touch the water) and warm mixture only until sugar is dissolved, stirring frequently. Remove from heat.
- Using a hand mixer, whip egg whites until they form stiff peaks (about 2-3 minutes).
- In a separate bowl, whip heavy whipping cream until it forms stiff peaks.
- Gently fold whipping cream and melted Biscoff spread into egg whites until just combined (overmixing will result in deflated cream).
- Pour into an 8x8-inch baking dish and freeze for at least 6 hours before stuffing in your face! Add a dollop of Biscoff spread on top because you are fantastic.