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Cinnamon Ice Cream with Lotus Biscoff crunch

I warn you, this is not a healthy ice cream recipe and it’s dangerous moreish.  It would be wonderful served with apple pie or crumble providing you can prevent the children from eating it all straight from the ice cream maker.

1 quantity Ice Cream Base
4 teaspoons ground cinnamon
1 teaspoon vanilla bean paste
6 Lotus Biscoff biscuits, finely crushed
1 tablespoon Lotus Biscoff spread (crunchy or smooth)

  1. Make up a batch of my Ice Cream Base, before chilling it add the ground cinnamon and vanilla bean paste.  Chill, add the double cream and churn in an ice cream maker.
  2. Once the ice cream is almost ready – holding it’s shape but still soft – stir in 3/4 of the biscuit crumbs, swirl in the spread to create a marbling effect.
  3. Transfer the ice cream to a tupperware container, sprinkle over the remainder of the biscuit crumbs and freeze until solid.