Biscoff Crumble Vanilla Ice Cream

Cool Scoops:
500 ml fresh cream
½ cup white sugar
1 cup (250ml) milk (low fat or full cream will work)
2 tsp vanilla extract
1 tsp salt

Solo Scoops:
150ml fresh cream
1/4 cup white sugar
75ml milk
1 tsp vanilla extract
1/2 tsp salt

Mix the milk, salt, vanilla extract and sugar together until the sugar is fully dissolved.

Once dissolved, add in the cream, making sure it is nice and cold straight from the fridge.

Remove the Cool Scoops bowl from the freezer (keep it frozen for 24 hours beforehand), place it onto the base and turn on the churner.

Pour in your ice cream mix and let the Cool Scoops do its thing...it’s almost impossible not to watch your mixture turn into thick, creamy ice cream.  

Pop the Biscoff biscuits into the Pixie Chopper, give them a blitz and serve your ice cream with a generous crumble on top.

*Tips – shake your bowl to make sure no liquid is moving, it must be frozen solid before starting the churn and keep your ingredients as cold as possible.

See recipe video here