Ice cream for fans of Lotus Biscoff treats – warmly spiced with a rich caramel flavour. It’s made, of course, by adding Biscoff biscuit spread to a classic ice cream base. You can easily find ready-made versions in shops, but making it yourself at home – using the full range of Biscoff goodies – is far more fun. You can also fold crushed Biscoff biscuits into the ice cream, although I prefer to serve them on the side. Incredibly delicious!
Ingredients for the Lotus Biscoff ice cream:
- 400 ml double cream
- 400 ml whole milk
- 350 g Lotus Biscoff biscuit spread
Place the milk and Lotus Biscoff spread in a saucepan. Heat gently, stirring, until fully combined and smooth. If necessary, blend briefly with a hand blender. Remove from the heat, add the double cream and stir until combined. Pour the mixture into a container, cover and chill in the fridge for 12 hours, until thoroughly cold.
Transfer the chilled mixture to an ice cream maker and churn according to the manufacturer’s instructions. Spoon into a container, cover and freeze for a few hours until firm.
Without an Ice Cream Maker:
Chill the mixture as above, then whisk it thoroughly and pour into a freezer-safe container. Freeze, mixing every 30 minutes for the first 3 hours to prevent ice crystals forming and to keep the texture light and creamy. Freeze until fully set.
Serve the ice cream with Lotus Biscoff biscuits and Biscoff sauce – simply warm some biscuit spread in the microwave for a few seconds until smooth and pourable.
Enjoy!
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