Biscoff Caramel Ice Cream
Biscoff Caramel Ice Cream

Biscoff Caramel Ice Cream

Prep: 10 mins
Freeze: 4 hours
Super Easy
Serves: 12

If you can't find whipping cream you can use double cream - but it will be firmer to set and higher in calories! Always leave it out for 10-15 minutes before serving.

We love all things biscoff at Carnation which is why we've created a creamy caramel biscoff ice cream, perfect for when ordinary ice cream just won't hit the spot!

Biscoff Caramel Ice Cream
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Whipping cream

600ml

Flaky sea salt

1 level tsp

Lotus biscoff biscuits, chopped

150g

Step 1 of 5

Whip the cream until soft peaks form using an electric hand whisk.

Step 2 of 5

Beat the caramel with the salt in a small bowl and then fold into the whipped cream. Save a little and to drizzle on the top.

Step 3 of 5

Break up the biscuits, or crush them in a bag with a rolling pin, then fold into the whipped cream, keeping some back to crumble on the top.

Step 4 of 5

Spoon into a clean freezer safe plastic box and freeze for 4 hours or until solid. No beating or churning required!

Step 5 of 5

Serve with the left over biscuits crumbled on the top and a drizzle of caramel sauce!

Have you tried making this delicious recipe yet?

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Biscoff Caramel Ice Cream is rated 5.0 out of 5 by 1.
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Rated 5 out of 5 by from Easy and delish Great recipe, can’t get enough Biscoff! We all loved it in our house.. used double not whipping as couldn’t get it, so rich and creamy. Wow will make again. Might add some biscoff spread next time Mmm
Date published: 2020-07-06
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