Method (Biscoff ice-cream)

1. Add the dairy-free cream into a mixing bowl along with the vegan condensed milk and vanilla extract. Whisk to combine. A stand mixer with balloon whisk attachment or hand whisk on a high speed works great. You can also whisk this by hand using a balloon whisk. Whisk until fully combined and thick.
2. Crumble the Biscoff biscuits wither in a food processor or tea towel with a rolling pin, until crumb like. You still want there to be chunks os the biscuit, that’s what creates the effect.
3. Add the Biscoff spread into a small saucepan, place on the hob over a low heat. Biscoff spread melts extremely fast, so keep it stirring with a wooden spoon or heat proof spatula to prevent it from sticking and burning. Biscoff burns easily.
4. To the cream mixture, add in 3/4 of the crumbled Biscoff biscuits and 3 tablespoons of melted Biscoff Spread. Fold to lightly combine.
5. Transfer the ice-cream mixture into a 6×4” loaf tin / ice-cream tin. To be honest, any generic loaf tin will work a treat.
6. To create the pockets of Biscoff, spoon in some of the ice-cream mixture, then swirl in some melted Biscoff spread. Repeat until it’s all used up.
7. Decorate the top of the ice-cream with the left over Biscoff biscuits.
8. Freeze until firm. At least 8 hours or overnight.
9. Scoop out using an ice-cream scoop, serve and enjoy.