Biscoff and Blueberry No Churn Ice Cream
This quick and easy but delicious ice cream will surely hit the spot! Ripples of Biscoff and Blueberry compote through dreamy creamy ice cream... so so yummy!
Servings 6
Ingredients
- 400 g Condensed Milk
- 400 g Double Cream
- 100 g Biscoff Spread
- 100 g Blueberries
- 20 g Sugar
- 30 g Biscoff Spread extra for marbling
Instructions
- Firstly, let's make the coulis. Place the blueberries and sugar into a small pan and bring to the boil. Reduce slightly until a thick sauce is formed. Leave to cool completely
- Whisk the double cream and 100g Biscoff spread until soft peaks form
- Fold in the condensed milk, and mix until well combined
- Pour into a container lined with baking paper (so that you can release it easily)
- Swirl in the cooled blueberry coulis and the 30g biscoff spread. Use a knife or spoon to marble this in to the icecream.
- Cover with clingfilm or foil. Place in the freezer for at least 6 hours or overnight until completely frozen.
- Take out of the freezer 10 minutes before serving and enjoy!