So years and years ago, I watched an episode of Nigella where she made ice cream with condensed milk and it produced the creamiest gelato-like ice cream all without an ice cream machine! It’s been in the back of my mind ever since but recently it’s hit the spotlight, with Buzzfeed Tasty and Tastemade often concocting similar types of ice cream with diverse flavours. It wasn’t until a family friend brought her version of the double cream/condensed milk ice cream round this summer that I finally got round to making it! Today, I’m sharing her recipe for the creamiest and tastiest Biscoff and salted caramel ice cream you could possibly imagine.
The condensed milk does something magical in the freezer. It stops ice crystals forming in the cream and allows the ice cream to achieve a homogenous texture which never gets too hard in the freezer. You can serve this straight out the freezer and it’ll scoop no problem, unlike regular ice cream where you need to leave it out to soften a bit. There is literally no other word to describe the texture other than creamy. If clotted cream came in a frozen version, this would be it. Like, I don’t even know how else to describe it. The biscoff taste is prominent but complemented by the salted caramel. This recipe uses tinned caramel which is essentially condensed milk that has been boiled in the tin – dulce de leche (you can buy tinned caramel at most supermarkets near the condensed milk). It uses a bit of biscoff spread also, and some lotus biscuits. The biscuits that are folded in to the ice cream soften slightly and become a little fudgy, whilst the ones on top retain their biscuit texture a bit more. Basically, you all need to hang on to the last minutes of summer and make this ice cream. You have nothing at all to lose and whole lot of ice cream love to gain.
This is a proper tea party cake. You know; tea, coffee, scones and a slice of this brown butter whipped cheesecake topping cake. As much as that name is a mouthful, this cake is also a mouthful. A mouthful of buttery, cakey, creamy deliciousness. Sigh. Okay let’s talk about the brown butter situation. Browning the butter gives it a deep, nutty, caramel aroma that permeates the sponge and turns an ordinary butter cake into something quite special. It longs the process out somewhat but it’s totally worth it as you can really taste the difference. The whipped cheesecake topping is e v e r y t h i n g (omg). It’s super light and airy because you literally mix cream cheese with icing sugar and fold it in to a whole load of stiffly whipped cream. Ugh. Love.
Seriously though, the topping to cake ratio though. Let’s appreciate.
I originally saw these floating around on instagram and immediately thought OMG BEST IDEA EVER! My mum’s all time favourite chocolate bar is Cadbury Flake and I just knew she would be all over these. I actually made them a few weeks ago for Eid and they went down a treat with everyone! They are the same size and shape as a flake so perfect for dunking or sharing. Not only do they look like Flakes but they also have crushed flake in them, a somewhat unusual addition to a soft biscuit dough! A quick google search showed me a vague recipe that I tried to quantify for you guys.
Soooo, let’s not talk about how long I waited before publishing the next instalment in the chocolate chip cookie volume… Instead let’s discuss the newbies. These are thick, cakey cookies, the type you sink your teeth into, the type where every bite is packed full of chocolate chips, you know? These aren’t chewy like Chocolate Chip Cookies Part One; they are just different. We like options, right?
These have a combination of light brown sugar for flavour, and cream cheese for moisture. I’ve been baking cookies with cream cheese for ages and always assumed that there was a recipe on my blog – turns out there wasn’t until now! Who knew.
So I have some exciting news… I started this blog a third of the way in to my law degree and I am now happy to report that it’s all over and final exams are done – I’m graduating in under two months! This may come as a relief to my regular readers who have endured the struggle with me – it’s okay guys, no more essays! This blog was a relief from the stress of uni and gave me something else to focus on. It was a welcome distraction and if you struggle to balance both sides of your brain like I did, I definitely recommend creating something that allows your creative side to flourish! To all those who are just here for recipes – I apologise for the random interjections about my life, I just feel like a lot of aspects of my life interlink!
So I was really lacking in inspiration today 😦 but I saw a jar of Nutella in the cupboard and my cousin and I decided that something Nutella-y just HAD to happen. It’s been so so long since I’ve made muffins and I thought it would double up as a good breakfast for everyone this week! (Note, good does not mean healthy in this household). Nevertheless, the swirl of Nutella negates the need for frosting and pools inside the middle of the muffin as a moreish surprise. This muffin recipe is simple, but uses both oil and butter. Butter provides flavour, oil provides softness. These are a good size – enough to satisfy the cake craving but not big enough to share! It felt good to be behind the mixing bowl again, hopefully the blog will pick up a little! I have a few nice summery recipes planned, lots of fresh fruit and light flavours perfect for summer, so subscribe and keep checking back! (Lol, jokes you guys know I will post something salted caramel or chocolate/biscoff related soon – I don’t like change!)
It finally feels like spring! Okay, what I mean by that is that I don’t have to wear my gloves inside… It’s no longer the dead of winter, it seems. And to celebrate that joyous occasion (try writing five essays in the library WITH GLOVES ON), I have made a lemon cake that looks and tastes like spring and all things sunny. *insert appropriate emoji here*
Apparently, it’s my 50th post on BBH. Huh, that’s cool isn’t it. There are now 50 recipes to choose from, so please check out some others if you have time!
This is a simple, one bowl, no drama, piece of cake, kind of cake. It’s also super moist and keeps fresh for days because of the high greek yoghurt content. If it lasts for days, that is.
I made two 1lb loaves for ease of sharing, but you can use one loaf tin and it’ll be just fine. Your slices will in fact, be larger. Win/win.
Happy Easter, baking bunnies!
I thought I’d give you guys a special recipe today to help you use up all of those left-over easter eggs (lol, what left-overs…) I mean, okay. Fair enough. Here is an excuse to BUY MORE easter eggs and make these brownies. They don’t need a huge introduction. These are 100% fudgy and 0% cakey – the almost truffle-like interior will probably stick to the roof of your mouth but your fresh cup of tea or coffee will help with that problem-that-isn’t-really-a-problem. I’ve decorated my brownies with mini creme eggs but if you don’t like creme eggs, or don’t have any in then no need to worry – they will be just as tasty with other chocolate on top, or none at all! There are mini eggs stuffed into the middle of these brownies as well, in case you needed yet another excuse to make them!
There are a couple of ways you can devour these brownies – straight from the oven will give you more of a pudding, which calls for cream/ice cream and a spoon! OR my personal favourite, which is leaving them to cool completely then popping them in the fridge for a few hours until they firm up. That means they can be made up to two days in advance – perfect for all you guys who are busy entertaining!
To help with the ridiculously easy baking process, I’ve made a short video of all the steps!