Go Back
Print

No Churn Biscoff Ice Cream

Prep Time 15 minutes
Chilling 8 hours
Servings 12 servings

Equipment

  • Loaf baking tin
  • Electric whisk

Ingredients

  • 600 ml double cream
  • 1 tin caramel condense milk
  • 1 tbsp Biscoff spread
  • 10 pieces Biscoff biscuits (broken to pieces)

Instructions

  • In a mixing bowl, whisk together condense milk and double cream. Whip for few minutes until thickened, but still on the liquid side. In the microwave, warm up Biscoff spread for few seconds and stir until smooth. Add one third of the mixture to the bottom of the tin, spread over one third of your crushed biscuits and drizzle over some biscoff spread. Add another layer of the mixture followed by biscuits and biscoff spread. Repeat the step again for the third layer.
  • Once everything assembled, cover the ice cream mixture with cling film and place in freezer. When ready to serve, leave it at room temperature for about 5 mins to soften and easier to scoop.