Biscoff Swirl Ice Cream
A smooth, refreshing artisanal frozen treat churned to silky perfection, showcasing pure fruit and creamy vanilla notes.
Ingredients
- • 4 ripe medium bananas, (approx 100g each, peeled and thinly sliced)
- • 60 g smooth Biscoff spread
- • 4 Biscoff biscuits, (broken into small pieces)
Preparation Steps
Line a baking tray with a sheet of non-stick baking paper. Place the sliced bananas on the lined baking tray in a single layer. Pop in the freezer for 2.5-3 hours until frozen.
When you're ready to make the ice cream, remove the bananas from the freezer and leave to soften for 5 minutes.
Place the bananas in a food processor or blender and blitz for a minute or two until thick, pale, smooth and creamy. You may need to do this in two batches depending on the size of your food processor or blender.
Working quickly, scrape into a medium mixing bowl using a spatula. Place the Biscoff spread in a cup and stir to soften slightly, then quickly scrape into the frozen banana mixture. Add the biscuit pieces and fold in using a large metal spoon until the Biscoff spread and biscuits have swirled through the banana mixture to give a marbled effect.
Quickly scrape into a 1 litre freezer proof container, roughly spread out and return to the freezer for about 4 hours until frozen.
When ready to serve, remove from the freezer and leave to soften for about 10 minutes before scooping. Serve alone or with a crunchy biscuit such as a Double Choc Chip Cookie or another biscuit of your choice.