We’re in the middle of a heat wave here the UK and I’m loathing it. I’m not saying that I hate warm, sunny weather but when it’s this hot and humid and I have to work in a sweltering coffee shop with hardly any air-con then let’s just say it makes me down right miserable.
With temperature reaching 30C here and with a humid feel to air also, it’s definitely not time for turning on the oven, so this no-bake, no heat involved kind of recipe is just what you need on day’s like this.
After a long hot, exhausting day at work what better thing to come home to then a nice scoop of homemade ice cream. Cool, creamy, fruity ice cream, and another bonus, you don’t have to stand over a stove making the custard as this is a no-churn ice cream which means you can whip it up in a stand mixer and have it in the freezer within minutes.
July’s #Foodie Extravaganza theme is Ice Cream, my contribution to the theme is my Custard Cream & Strawberry Swirl No Churn Ice Cream. Custard creams are, a very popular biscuit here in the UK, probably like Oreos are in the USA, there’s no stopping at just one, a couple are always required when choosing to eat these biscuits. A golden biscuit, with a custardy, vanilla flavoured filling, they are so scrumptious.
Recently I came across custard cream spread which is heavenly, it’s just like eating the biscuit itself but just in a spread. I used this for the base of this ice cream, along with sweetened condensed milk, whipping cream and a trickle of pure vanilla extract. I crumbled up some custard creams and incorporated them into the mixture before freezing.
I didn’t want it to be just a custard cream ice cream I wanted to add a little something extra too. Still addicted to all things strawberry I decided to add a swirl of blitzed up strawberries. The contrasting flavours work so well together, you’ve got a luscious rich and creamy ice cream base which is cut by a sharp and sweet strawberry blast. You wouldn’t think that this ice cream is no churn, it has the richness of any custard based ice cream.
Sit back and relax with a scoop of homemade ice cream, you could even make yourself a little ice cream sandwich by spooning a little spoonful between a custard cream for the ultimate custard cream experience, if you love custard creams then with one bite of this you’ll have died and gone to heaven.
Now let’s see what the other #Foodie Extravaganza bakers have created for July’s Ice Cream theme
Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. This month – Camilla of Culinary Adventures with Camilla is hosting – she invited bloggers to come up with creative ice cream creations.
So during this first full month of summer, it’s all about ice cream. But that can include gelato, semi-freddo, and even popsicles. Go wild!
We hope you all enjoy our delicious frozen creations this month and come back to see what we bring for you next month.
Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.
Here’s the Scoop!
Chocolate Decadence Ice Cream by A Day in the Life on the Farm
Chocolate Malted Whopper Ice Cream by My Daylights
Crushed Pineapple Ice Cream by Food Lust People Love
Custard Cream & Strawberry Swirl No Churn Ice Cream by Baking in Pyjamas
Éma’a (Syrian Ice Cream) by Tara’s Multicultural Table
Fruity Fruit Popsicles by The Freshman Cook
Lemon Basil Ice Cream by Our Good Life
Lemongrass Ginger Coconut Ice Cream by The Joyful Foodie
Maple Bacon Ice Cream by Cooking With Carlee
No-Churn Chopped Macaron Vanilla Bean Ice Cream by Rhubarb and Honey
No Churn Mint Chocolate Chip Ice Cream by Fearlessly Creative Mammas
No Churn Reese’s Chocolate Peanut Butter Ice Cream by NinjaBaker.com
Oat and Dulce de Leche Swirl Ice Cream by Passion Kneaded
Peach Cobbler Ice Cream by Cherishing a Sweet Life
Rhubarb Ice Cream by From Gate to Plate
Root Beer Barrel Ice Cream by Cindy’s Recipes and Writings
Tahini and Lemon Curd Ice Cream
by Sew You Think You Can Cook
The Bees’ Knees Semifreddo by Culinary Adventures with Camilla
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- 500 ml (2 cups) Whipping cream
- 1 teaspoon Pure Vanilla Extract
- 200 grams Custard Cream cookie butter
- 397 grams (14 ounces) Sweetened Condensed Milk
- 6 crushed Custard Cream biscuits,
- 150 grams (6 ounces) Strawberries, blitzed into a puree
- Whip the cream and vanilla extract until soft peaks form.
- In a large bowl soften the cookie butter with a spatula then add the sweetened condensed milk and mix together thoroughly.
- Gently fold through the whipped cream and most of the crumbled custard creams and add 1/3 of this to a large freezable storage container. Drizzle over 1/3 the strawberry puree and swirl through using a skewer. Add another 1/3 of ice cream base then repeat with 1/3 strawberry pure. Finally add the remaining ice cream base and drizzle over the remaining puree and crumble over some more custard creams.
- Place in the freezer for up to 6 hours or overnight.
* Recipe adapted from What Jessica Baked
* This will last for up to one month in the freezer.