Bailey’s Biscoff Ice-cream

A simple decadent 3-ingredient ice-cream.

You can play around with increasing more Bailey’s Irish Cream or Biscoff spread or biscuits.

In this recipe, I used the Biscoff spread as well as the biscuits for a nice crunch and I could probably add more of the spread for a richer, sweeter tastier dessert.

The good part of this recipe is, if you feel you need to add any more ingredients, it is just as simple as placing the ice-cream in the fridge to soften before you top-up any additionals before sticking it back in the freezer.

Bailey's Biscoff Ice-Cream

  • Servings: 500ml to 1 liter
  • Print

Ingredients: Bailey's Biscoff Ice-Cream

15 pieces Biscoff biscuits, coarsely crushed

4-5 pieces Biscoff biscuits broken in half for decoration/topping

1/2 cup Biscoff spread

1/4 cup Bailey’s Irish Cream (or more, depending on preference and flavour)

2-1/2 cups Whipping cream

Method:

  • Whip the whipping cream till you get stiff peaks.
  • Add in the Bailey’s, Biscoff spread & biscuits. Whip to mix.
  • Use a spatula or clean spoon to ensure the Biscoff spread is mixed into the cream and not too many lumps.
  • Place mixture into a container for freezing.
  • Top with the half Biscoff biscuits.
  • Put in freezer till frozen.

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