No-Churn Ice Cream Made with Biscoff® Spread, Biscuits and Milk Chocolate

Alter quantities (metric only) 2 lb loaf tin

Fit the whisk attachment to your stand mixer or hand mixer.
Add your double cream, vanilla paste and condensed milk to your bowl and start to whisk on a low speed.
After about 30 seconds, or once the cream mixture has started to thicken a little, turn the setting up to a medium-high.
Whisk for about a minute until thicker still then turn up to high.
Once the ice cream mixture starts to thicken it will be ready, in my stand mixer this took about 2 minutes. It will resemble clotted cream when ready.
Melt your Biscoff® spread in your microwave for about 20 seconds until runny but not hot, then give it a good mix.
Take about one third of your ice cream and spread it out into the bottom of your loaf tin.
Take your melted Biscoff® spread and pour over about a half onto your ice cream.
Take your skewer or cocktail stick and swirl it around to create a marble effect in the ice cream.
Add Biscoff® spread biscuits and chopped chocolate and sprinkle over.
Repeat again, so you have 2 layers.
Place your third layer of ice cream mixture into the tin.

Again, soften your Biscoff® spread your microwave for about 15 seconds until just runny.
Pour over the final layer of ice cream.
Sprinkle over your crushed Biscoff® biscuits.
Sprinkle over your remaining chopped chocolate down the centre of the ice cream.
Cover with clingfilm and freeze for 4-6 hours until set.