Speculoos / Biscoff Icecream

Ingredients:
Whipping cream - 200 ml
Condensed Milk - 132 g
Biscoff spread - 22 g
Biscoff biscuit - 2

Method:

• Chill the blade and bowl for 3 hours.
• Then add in whipping cream and whip till stiff peaks.
• Add in condensed milk and whip up for a second.
• Then add in biscoff spread and fold well.
• Add in crushed biscuit and fold gently.
• Transfer this to freezer safe container.
• Refrigerate for 8 hours or overnight.
• Scoop and top it with crushed biscuits.
• Drizzle biscoff and serve.