It has been a long time since we made Homemade Ice creams. Usually we make Mango ice cream in summer but this time we didn’t get sufficient quantity mangoes due to the lockdown in India. I always make Homemade Ice cream with simple ingredients. We wanted to try out the biscuit ice cream for a long time. As today is my daughter’s birthday, i thought it would be a perfect occasion to try. It turned out just as I expected and we all enjoyed it very much. The secret ingredient added here is the Corn flour | corn starch. This is added to give a good firmness to the whipping cream. I used the popular Lotus Biscoff biscuits, but you can use any milk-based biscuits. Even Digestive biscuits work out well. Check out our Homemade ice creams – Mango ice cream, Strawberry ice cream, Coffee ice cream, Custard powder ice cream
Eggless Biscuit ice cream
Put the biscuits in a zip lock bag and gently pat them using a rolling pin.Powder the biscuits. It can be coarse.
In a wide bowl add the chilled whipping cream.Ensure the bowl is also and the whipper is also chilled to get the best results.Add the cornflour now.Corn flour gives a good firmness to the soft peak.Even, while making icing for cakes, we can add cornflour. So that it will stay good without melting.But if you use icing sugar, no need to add cornflour.
Whip the cream in medium-high mode using an electric whisk.It took 2 minutes for me to get a soft peak.Do not beat more else it will be butter.
Now add the condensed milk and whisk for 20 seconds.You can add sugar as well. Add ¼ cup – ½ cup sugar as per your sweetness.
Now add in the crushed biscuits.Fold it gently and evenly.
Set this in a container and cover it.I used my bread loaf pan and covered with an aluminum foil.Let this set in the freezer for 7 hours or overnight.
Take out and enjoy every single bite.
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