Unique taste. Crunch like no other. Now in Ice Cream form.
No cook, no churn, egg-free ice cream.
Calling all Biscoff lovers out there!!! A Lotus Biscoff biscuit on top layers of homemade Biscoff ice cream with crunchy pecans and homemade spiced salted caramel swirls!
This delicious frozen treat is perfect for all occasions! Total crowd pleaser!!
🍽 S E R V I N G S
12
⏰ T I M E
prep time - 20 minutes
set time - 8 hours/overnight
INGREDIENTS:
4 cups heavy cream
1 cup sweetened condensed milk
1 tsp vanilla extract
1 pinch cinnamon powder
1/2 cup pecans, roughly chopped
1 cup spiced salted caramel (find the recipe here)
10-12 Lotus Biscoff cookies
WORKING THE MAGIC:
Put the heavy cream in a large mixing bowl and whip the cream using an electric hand mixer, until soft peak forms (about 3-4 minutes).
Add condensed milk to the whipped cream and mix it well, using a spatula.
Add vanilla extract, cinnamon powder and chopped pecans to it and mix until well combined.
Once the mixture is well incorporated, put half of the mixture in a container or loaf pan.
Drizzle half of the spiced salted caramel sauce and spread half of the Biscoff cookie crumble on top of ice cream mixture and caramel sauce.
Repeat the process with remaining half of the mixture and cover the container with cling wrap and freeze for at least 6 hours.
Scoop and drizzle spiced caramel sauce and crumbled Biscoff cookies before serving.
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