Biscoff Ice Cream with KitchenAid
10 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 300g Biscoff spread
- 75g sugar
- 600 ml double cream
- 250 ml whole milk
- 12 Biscoff biscuits
Method
- Place the KitchenAid ice cream bowl in the freezer for at least 15 hours.
- Using the small mixing bowl and wire whip beater, mix together the Biscoff spread and the sugar until combined.
- Add the double cream and milk and mix again for 2 minutes until smooth.
- Remove the mixing bowl and beater from the machine and add in the ice cream bowl and attachments.
- Switch on to setting 1 and pour in the ice cream mixture. It is important that the machine is running BEFORE you add the ice cream mixture.
- Leave running for 30 minutes until the ice cream starts to harden.
- Crumble in 10 of the Biscoff biscuits and continue to mix for another few minutes.
- Turn the machine off and transfer the mixture to a lined dish.
- Freeze for 30 minutes to make the ice cream a little more firm.
- Serve in cones or in bowls topped with some of the remaining Biscoff spread (melt it in the microwave to make it easier to drizzle!) and more crushed Biscoff biscuits.