Biscoff Protein Ice Cream

250 ml milk (full cream milk gives the creamiest result)

1 scoop (30–35 g) vanilla protein powder

2 tbsp smooth Biscoff spread

2 Lotus Biscoff biscuits, crushed

1 tsp vanilla extract

Pinch of salt

1. Blend together the milk, protein powder, Biscoff spread, vanilla extract and salt until smooth.
   
2. Pour the mixture into the FreezeWand container and freeze until completely solid, preferably overnight.
   
3. Process in the FreezeWand according to the manufacturer's instructions.
   
4. If the texture is too thick or crumbly, add 1–2 tablespoons of milk and process again until smooth and creamy.
   
5. Crushed Biscoff biscuits and use the Freezewand Mix In function to mix these into the ice cream
   
6. Serve topped with a drizzle of melted Biscoff spread and extra crushed Biscoff biscuits.

Tips

A vanilla whey or whey-casein blend works best for a creamy texture.

For a stronger Biscoff flavour, swirl an extra teaspoon of Biscoff spread through the ice cream after processing.

The recipe provides approximately 25–30 g of protein per batch, depending on the protein powder used.