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Biscoff ice cream
- Helena Busiakiewicz
Published: April 18, 2024 at 12:31 PM
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Serves 8 - 10
Easy
Prep: 10 mins
plus freezing time
A star rating of 4 out of 5.1 ratingRate
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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
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Try our recipe for Biscoff ice cream, then try our Biscoff banoffee pie, Biscoff cake, Biscoff blondies, Biscoff rocky road and Biscoff cupcakes, or our other Biscoff recipes.
Biscoff ice cream recipe
Ingredients
Nutrition
-
6 tbsp Biscoff spread
plus extra to serve
-
600ml double cream
-
345g tin condensed milk
-
50ml espresso
cooled
-
Biscoff biscuits
to serve
Nutrition: per serving (10)
- kcal455
- fat38.1g
- saturates22.2g
- carbs24.4g
- sugars22.5g
- fibre0.1g
- protein3.7g
- salt0.2g
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Method
-
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.
Try more homemade ice cream recipes
Authors
Helena Busiakiewicz
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A star rating of 4 out of 5.1 rating
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