Caramel iced coffee
Follow expert barista Celeste Wong's step-by-step guide to making the perfect version of this sweet and decadent iced coffee with caramel sauce
Biscoff ice cream
- Preparation and cooking time
- Prep:
- plus freezing time
- Easy
- Serves 8 - 10
Skip to ingredients
- 6 tbsp Biscoff spreadplus extra to serve
- 600ml double cream
- 345g tin condensed milk
- 50ml espressocooled
- Biscoff biscuitsto serve
Nutrition: per serving (10)
- kcal455
- fat38.1g
- saturates22.2g
- carbs24.4g
- sugars22.5g
- fibre0.1g
- protein3.7g
- salt0.2g
Method
step 1
Melt the Biscoff spread in a heatproof bowl in short bursts in the microwave, then set aside to cool slightly.
step 2
Whisk together the cream, condensed milk, 5 tbsp of the Biscoff spread, the espresso and a small pinch of salt in a large bowl. Once the mixture has reached the soft peak stage, transfer to a large container or loaf tin and swirl in the remaining 1 tbsp of Biscoff spread through the top. Freeze for 3 hrs or overnight.
step 3
Serve scoops of the ice cream drizzled with more melted Biscoff spread or crumbled Biscoff biscuits, if you like.
