Caramel Ice Cream Cake Speculaas or Biscoff and Summer Fruit made without an ice cream machine. This is known as no-churn ice cream.
Make Ice Cream without an ice cream machine
The beauty of no?churn ice cream is that you only need a handful of ingredients and a freezer. There’s no custard to cook and no special equipment to fuss with. The base stays incredibly creamy thanks to the combination of whipped cream and sweetened condensed milk, and from there you can take the flavour in any direction you like.
For this version, the warm spices from the Speculaas pair perfectly with fresh summer fruit—think berries, peaches, or even cherries. The fruit cuts through the richness, adding little bursts of freshness with every bite. I bought my Speculaas, but if you want to make your own, try this recipe here. You can also use Biscoff cookies or crumbled chocolate cookies, too!
It also freezes beautifully, making it a great option when you want a dessert you can prepare well ahead of time. Just mix, fold, freeze, and scoop. Once you’ve tried this method, you’ll realise how easy it is to customise: swap the biscuits, change the fruit, or add a ripple of caramel or chocolate sauce; you can swirl in a quick homemade compote instead of using chopped fruit.
This dessert is great by itself, straight from the freezer. It will melt reasonably fast if left out. Its also great accompanied by pudding or cake
- Use caramel condensed milk
- It is golden and ready to use
- Put the cream and condensed milk into a mixer
- Mix until fluffy
Put the whipped caramel into a lined tin and freeze overnight
Why not try these easy desserts too:
Vanilla no-churn ice cream with caramel sauce 
Caramel Ice cream with out an ice cream machine add Speculaas and Summer Fruit
Ingredients
Method
- Use a cake tin with a removable bottom. Line the cake tin with paper. Use a tin that is 20 cm or 8 inch. You can use a smaller tin for a taller icecream but this size will serve 8 people easily with fruit and decorations on top.
- Beat the cream and the caramel together till light and fluffy. Ensure the cream is cold. Whisk the caramel and cream together until thick and increased in volume. It will not get as thick as cream when whipped to stiff peak. Stop when it is soft and aerated It will split if overwhipped
- Crush the biscuits into uneven crumbs and fold through the ice cream gently once whipped.
- Pour the mixture into the mould and smooth over.
- Freeze overnight.
- Decorate with crushed biscuits, fresh fruit and cream
Try these other easy recipes:
Right now, it’s about -11?C outside my window and I say bring on the ice cream! In my world, Tania, there is no bad time for ice cream. This dessert looks and sounds wonderful. It would make a great dessert for the holidays.
Ooooh, caramel condensed milk- BigJ will have to try this one! Amazing indeed xox
It’s very inspiring that you made this gorgeous ice cream without the machine! Very convincing that you don’t need one (although I have for 3 years now). Your ice cream looks perfect, Tania!
Ooh caramel ice cream! Not a flavour you see that much but I absolutely love it 😀
This looks like a great Christmas dessert. I also don’t have an ice cream machine but would love recipes where I can make it without any fancy equipment. I love condensed milk (especially caramelised) so I know I would love this xx
We love speculaas too! The cake looks amazing, Tania.
Wow, your ice cream looks so good. I photographed ice cream all day and by the end of it I didn’t have a spot on me that wasn’t sticky and I’d used nearly every tea towel to wipe off drips. You’re my hero!
This looks amazing! And anything with Speculaas in it makes my heart happy. 🙂 Before moving to Australia I lived in Amsterdam for three months and fell in love with those little cookies. 🙂
I’m having a go at your no-churn ice-cream today Tania but a salted caramel version. I can’t wait to eat it!
We’re two days in to a week of 37-38’C temperatures here…so ice cream is entirely welcome 🙂 This looks very impressive too!