Biscoff caramel ice cream
Biscoff caramel ice cream. This is great all year round but with the salted caramel and warming spices running through it, mixing with the cosiness of the biscoff spread, this is actually pretty amazing in the autumn and winter, as the seasons are changing. I mean, who says that ice cream is just for summer? It would also be brilliant as a side to a hot apple pie or any comforting pudding really. Lots of choices with this baby. Good news, this is a no churn ice cream which means no fancy equipment needed. No fuss, all the flavour. Simply whip all of the ingredients together, pop in the freezer and away you go.
Biscoff caramel ice cream
Recipe
300ml double cream
½ tin dulce de leche
1 tsp vanilla extract
1 ½ tsp ground cinnamon
½ tsp salt
5 tbsp biscoff spread
2 tbsp Baileys (if you don’t want to use alcohol, substitute this for 1 tbsp liquid glucose)
Biscoff biscuits to crumble on top (optional)
Method
Measure out all of the ingredients (apart from the Biscoff biscuits) and add to a large mixing bowl.
Whip all the ingredients together until they begin to hold their shape. This should take a few minutes at high speed. Be careful not to overmix as the cream can get a little grainy if you do.
When the cream is fully whisked, add the mix to a container and crumble some biscoff biscuits on top.
Cover with some cling film and pop in a zip lock bag. This helps the ice cream to stay nice and smooth and not create any ice crystals in the mix while it’s in the freezer.
Pop the ice cream in the freezer to chill for at least 6 hours.
The biscoff caramel ice cream is a pretty soft serve treat, so you won’t need to leave it out of the freezer for long before it’s ready to scoop into a cone or make into one epic ice cream sundae.
This is a great treat that will keep well in the freezer for a month or so.
Why not try our Chocolate truffle no churn ice cream or Simple blackberry ice cream recipes if you’re on the look out for other delicious easy desserts. Our Mini egg ice-cream is amazing for Easter.