I use Lotus Biscoff crunchy spread for this. If you can only find the smooth variety, the ice cream will still be delicious, but you could crumble over a couple of biscuits before serving for that extra crunch. Make this alongside the Biscoff cheesecake.
MAKES APPROX 1 LITRE
PREP 10 MINUTES
600ml double cream
397g sweetened condensed milk
1 tsp vanilla extract
200g (1/2 a jar) of crunchy caramelised biscuit spread
1. Put the double cream, condensed milk and vanilla extract in a large bowl and stir gently to just combine. Then, using an electric whisk, beat the mixture for about 5 minutes until thick.
2. Spoon dollops of the biscuit spread over, then use a palette knife to ripple it through the ice cream.
3. Transfer the mixture to a freezer-proof dish and cover with a lid or a layer of clingfilm followed by a layer of foil. Transfer to the freezer until completely set.
TO SERVE FROM FROZEN Once frozen, the ice cream can be served. You can transfer individual scoops of set ice cream to a freezer bag then remove as you need them.
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