Vegan Biscoff Ice Cream
It doesn't get better than this outstandingly delicious vegan Biscoff ice cream! It's creamy, it's indulgent and full of amazing Biscoff taste. Most definitely a treat that you won't forget.
Ingredients
- 120 g cashews
- 120 ml (1/2 cup) evaporated oat milk chilled
- 120 ml (1/2 cup) evaporated coconut milk chilled
- 480 ml (2 cups) cold water
- 140 g sweetened condensed coconut milk chilled
- 240 g Biscoff spread
- 1/8 tsp salt
- 1 tsp vanilla extract
- 1/3 tsp soy lecithin
- 1/4 tsp guar gum
Optional add-ins:
- 60 g Biscoff spread melted
Instructions
- Make sure to put the ice cream maker container in the freezer at least 12 hours before you start making ice cream. For best result chill in the freezer also the container in which you will store the ice cream.
- Add all ingredients for the ice cream in a blender and mix well together. Make sure the mixture is really smooth.
- For best results chill the mixture in the refrigerator for a couple of hours or overnight before proceeding.
- Take the mixture out of the refrigerator and give it a stir. When the ice cream machine is running, pour the mixture into the ice cream machine. Churn according to the directions.
- If using additional Biscoff spread to drizzle in the ice cream, melt Biscoff spread over low heat then leave it to cool completely (but not so long that it hardens again).
- After ice cream is made in the ice cream machine take it out and transfer it to a freezer-safe container. If adding additional Biscoff spread, put 1/3 of the ice cream in a container, then make a drizzle with 1/3 of melted Biscoff spread. Put a second 1/3 of the ice cream in a container, again drizzle with 1/3 of melted Biscoff spread. Repeat the same with the last 1/3 of ice cream and melted Biscoff spread. Seal the container and put it in the freezer for a couple of hours so that the ice cream hardens even more.
- Serve this Biscoff ice cream with additional drizzle of melted Biscoff spread, with crushed or whole Biscoff cookies, eat it as it is, make a Biscoff banana split with it or transform it into Biscoff milkshake.
Notes
*Don’t soak the cashews beforehand in water since they will absorb some of this additional water which will throw off the ratio of water in the ice cream and the ice cream will not be as creamy anymore.
*Give evaporated oat milk, evaporated coconut milk and sweetened condensed coconut milk a good stir before using.
*I used evaporated oat milk, evaporated coconut milk and sweetened condensed coconut milk from Nature’s Charm.
*Prep time does not include chilling time in the refrigerator, churning time in the ice cream machine and time that ice cream needs in the freezer to harden.
Nutrition
Serving: 1 servingCalories: 195kcalCarbohydrates: 20gProtein: 2gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 74mgSugar: 13g
Did you like this recipe?Tag @WalkingThroughLavenderFields on Instagram or hashtag it #walkingthroughlavenderfields!