Biscoff ice cream
This no-churn, four ingredient Biscoff and espresso ice cream is perfect if you’ve got guests coming over, as it can be prepared in advance
- Preparation:
- Total:
- Serves: 10 persons
Ingredients
- 6tbsp Biscoff spread , plus extra to serve
- 600ml double cream
- 345g tin condensed milk
- 50ml espresso , cooled
- Biscoff biscuits , to serve
Instructions
Step 1
Melt the Biscoff spread in a heatproof bowl in short bursts in the microwave, then set aside to cool slightly.Step 2
Whisk together the cream, condensed milk, 5 tbsp of the Biscoff spread, the espresso and a small pinch of salt in a large bowl. Once the mixture has reached the soft peak stage, transfer to a large container or loaf tin and swirl in the remaining 1 tbsp of Biscoff spread through the top. Freeze for 3 hrs or overnight.Step 3
Serve scoops of the ice cream drizzled with more melted Biscoff spread or crumbled Biscoff biscuits, if you like.