serves
5
cooking time
12 hours
| Ice-cream Mixture | |
| ¾ cup | Cashews (soaked 4 hours) |
| ¼ cup | Cacao butter, melted |
| ¾ cup | Coconut milk (chilled and thick part from the can) |
| 1 tsp | Vanilla |
| ¼ cup | Rice malt syrup or maple syrup |
| 25g | Macro Mike Salted Caramel Protein |
| Pinch of sea salt | |
| Mix ins | |
| 5 | Biscoff biscuits, broken |
| Coating | |
| ¾ cup | Biscoff, melted |
| 5 | Biscoff biscuits (crushed) |
| 250g | White Vegan Chocolate |
- Add all your ice-cream ingredients to a food processor and blend until the mixture is smooth and free of lumps.
- Pour into your silicone ice cream moulds making sure you leave enough room to include your biscoff biscuits (3/4 full). Break apart your biscoff biscuits and scatter them throughout the mixture/push into the mix. Insert your popsicle sticks and place in the freezer to set for 3 hours.
- Once the mixture has frozen, melt your biscoff spread and pour into a shallow bowl or tall glass. Working one by one, remove your ice creams from the moulds and dip them into your melted biscoff mixture. Place onto a lined baking tray and place back in the freezer to set for 1 hour.
- Once your biscoff layer has set, melt your chocolate over a low heat until the chocolate is smooth, runny and glossy. Add your crushed biscoff biscuits to the chocolate mixture and mix through with a spoon.
- Remove the ice creams from the freezer and dip them into the chocolate mixture one by one. (I like to spoon the chocolate over the ice-creams over a shallow bowl). Repeat the process until all are coated in chocolate. Put back in the freezer to set for approximately 1 hour.
- Enjoy!
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