https://www.youtube.com/watch?v=rXp26Va4oyo

Serves: 6

​Prep time: 15 Minutes

Bake time: None

Ingredients

• 2 cups heavy whipping cream

• 1 can sweetened condensed milk (300ml)

• 1 teaspoon vanilla extract

• 1/4 cup biscoff spread, plus more for garnish

• 4 oz cream cheese, at room temperature

• 12 biscoff cookies, plus 3 more for topping

• 1 freezer / food safe container

Directions:

1. In a bowl, whisk the whipping cream until stiff peaks form. Set aside in the refrigerator.

   
   

2. In a separate bowl, whisk the cream cheese until smooth. Add in the condensed milk, biscoff spread and vanilla extract. Mix until well combined.

   
   

3. Divide the whipped cream into three parts. Gently fold each part into the cream cheese mixture with a spatula until fully incorporated.

   
   

4. Place the biscoff biscuits in a Ziploc bag and crush them using a rolling pin. Fold the crushed biscoff biscuits into the mixture with a spatula. Save a small portion for the topping.

   
   

5. Pour the mixture into a freezer safe container and sprinkle the remaining crushed biscoff biscuits on top.

   
   

6. Seal the container and place in the freezer for a minimum of 6 hours, or overnight for best results.

   
   

7. Before serving, let the ice cream sit at room temperature for 10 minutes to soften slightly.Enjoy!