Biscoff Ice Cream (No Churn)

Ingredients

• 397 g Condensed milk
• 250 g Biscoff spread (I used smooth, but crunchy works too)
• 600 ml Double cream
• 8 Lotus biscoff biscuits

Instructions

1. 1

   Mix the condensed milk and Biscoff spread together until smooth and well combined

2. 2

   In a separate bowl, whip up the double cream, ideally using an electric mixer, until thick

3. 3

   Add the double cream to the Biscoff mixture in three parts. Gently fold it in between each addition until fully combined

4. 4

   Pour the mixture into a 2.5 litre tub, if you like, you can do this in layers and sprinkle some broken up Lotus biscoff biscuits between each layer and more on top

5. 5

   Put it in the freezer overnight or for at least 4 hours

6. 6

   To serve, scoop the ice cream into a bowl or cone, drizzle over some melted Biscoff spread if you like (melt the spread in the microwave for 25 seconds first) and sprinkle on some crushed Lotus biscoff biscuits

7. 7

   Store in the freezer for up to 3 months