Biscoff Ice Cream

A silky smooth and creamy ice cream with a delicious Biscoff flavor, made entirely without an ice cream maker.

• 5 dl heavy cream
• 1 can sweetened condensed milk (approx. 397 g)
• 200 g Biscoff spread
• 1 small pinch of flaky salt

1. Whip the heavy cream to soft peaks in a large bowl. The cream should be airy and creamy, but not overwhipped. Be careful not to overwhip.
2. In a separate bowl, mix together the condensed milk, Biscoff spread, and flaky salt until the mixture is completely smooth.
3. Gently fold the Biscoff mixture into the whipped cream using a spatula. Stir slowly to retain as much air in the batter as possible, which will give a creamier ice cream.
4. Pour the mixture into a container of about 1.5–1.6 liters, such as a loaf pan or plastic box.
5. Cover the container with a lid or plastic wrap and place it in the freezer for at least 6 hours, preferably overnight.
6. Take the ice cream out about 10–15 minutes before serving, so it becomes softer and easier to scoop.

Feel free to top the ice cream with Biscoff cookies, a little extra caramel sauce, or a sprinkle of flaky salt for added flavor.