Super smooth and creamy NO CHURN salted caramel ice cream with chunks of spice cookies. Super easy and perfect for the holidays.
As the days are getting darker, the holiday-spirit grows inside of me. The cold weather is really awful, but the warm holiday spirit definitely makes things better. I love holidays. To me, it symbolizes family. Sitting with my family around the christmas tree and seeing faces light up when they open the present I’ve been brewing on since spring. In The Netherlands, December has another holiday called “Sinterklaas“. It’s more or less like Christmas, but this “Santa Claus” comes from Spain and arrives by boat in The Netherlands. When Sinterklaas drops by, you get “kruidnootjes“, which are Dutch ginger/spice cookies. These cookies are the size of small amaretti biscuits and are só addicting. It’s like Pringles: once you pop, you can’t stop. If you ever drop by The Netherlands after summer, you HAVE to try these.
In awaiting of Sinterklaas (December 5th), I decided to make a delicious ice cream revolved around this holiday for you guys. It’s NO CHURN, has plenty of kruidnootjes mixed in and is swirled with (homemade) salted caramel. Although I made this recipe for the Dutch holiday, you can easily substitute the kruidnootjes with ginger cookies and turn this ice cream into a delicious Christmas edition. I bet this is one of the easiest delicious holiday dessert recipes you’ll find.
How excited are you for the holidays? What are your plans so far?
- 500 mL heavy whipping cream
- 1 can sweetened condensed milk (397 g)
- 1 tsp vanilla extract
- 300 g kruidnootjes or ginger cookies, roughly crushed
- ¼ cup salted caramel sauce
- In a large bowl, whip the whipping cream until stiff peaks. Set aside.
- In another large bowl, mix the condensed milk and vanilla extract.
- Fold the whipping cream in batches with the condensed milk until just combined. Take care not to overmix.
- Fold the crushed cookies in the ice cream mixture.
- Roughly fold in the salted caramel sauce.
- Pour the ice cream mixture in a large tin or an airtight container.*
- Freeze the ice cream at least 6 hours or overnight. Take the ice cream out of the freezer for a couple of minutes before scooping and serving.
- *If using a tin, cover the ice cream tightly with a sheet of baking paper.