Vegan Biscoff Ice Cream
Preparation : 2 h 30
Cooking : 0 min
Total time : 2 h 30 Rest : 0 min
Equipment
blender, bowl , plate
1 bowl
120 g of raw cashews
200 ml of water
400 ml of full fat coconut milk
200 g of speculoos Biscoff® spread
120 g of light brown sugar
2 tsp of vanilla extract
RECIPE STEPS
1
Start by covering the cashews in boiling water. Cover with a plate or lid and leave to soak for 2 hours.
- 120 g of raw cashews
2
Add the cashews and water to a blender and blend on speed 3 for roughly 1 minute.
- 120 g of raw cashews
- 200 ml of water
3
When the cashew mixture is smooth add the rest of the ingredients.
- 400 ml of full fat coconut milk
- 200 g of speculoos Biscoff® spread
- 120 g of light brown sugar
- 2 tsp of vanilla extract
4
Place the ice cream base into the fridge overnight to completely chill.
5
Now using the ice cream function on the Gelato Expert, pour the ice cream base in.
6
When the light starts to flash, your ice cream is ready to serve.