Vegan Biscoff Ice Cream
This creamy vegan biscoff ice cream requires only three ingredients and no ice cream maker. It’s a true summer miracle that only takes five minutes to pull together and never ever becomes icy or rock hard.
This vegan ice cream follows a very similar formula to this chocolate ice cream recipe, because if ain't broke don't fix it, you know? It relies on oatly whippable cream as a base - which has a fat content high enough to react similarly (if not better?) than double cream and results in creaminess and richness. Just like the chocolate ice cream, this ice cream also doesn't become icy no matter how many times it's melted and re-frozen, which is somewhat of a miracle if you ask me.
15 mins (+ freezing)
500ml plant based cream (we used oatly whippable)
1 x400g jar biscoff spread
150ml plant based milk
1 tsp salt
To a small saucepan, add the cream and biscoff spread. Heat the mixture over medium heat, whisking constantly until the biscoff spread dissolves and the mixture is smooth and creamy.
Next, whisk in the milk and salt.
Pour the ice cream mixture into a baking dish, cover and freeze for 4-5 hours, until solid and set.
Let the ice cream sit at room temperature for 15-20 minutes before scooping.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.
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