Of all of the hundreds, if not thousands, of dishes I have made for Small Boy and Mrs J, both of them instantly declared this to be ‘the best’ of all of them. And that’s quite some compliment indeed. Mrs J despises coconut, detects it in absolutely anything I try to smuggle it in, but the Biscoff was a sufficient disguise for it here, so if you aren’t a huge coconut fan, bear that in mind and perhaps give it a go. I have piled this into a KnickerBiscoff Glory, sandwiched it between Biscoff biscuits for the ultimate warm weather snack on the fly, and eaten it straight from the blender. I hope you love it as much as we do. Other, inferior, biscuits are also available. Also, for the sake of precision, I weighed a Biscoff biscuit and it’s 6.5g, which means this recipe uses 23 of them. Happy to help! 

Biscoff Ice Cream from ‘Veganish’ by Jack Monroe. Photography by Patricia Niven.

Serves 6 from 42p each (This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links and make a purchase.)

400ml creamed coconut, or the thick top of two cans of coconut milk, £1.80 (90p/400g can coconut milk, or 95p/160g coconut cream, both Tesco)
3 tbsp or 75g golden syrup, 15p (£1.35/680g, Tesco)
150g Biscoff biscuits, 60p (£1/250g, Tesco)

First grind the biscuits to dust in a food processor or bullet blender. If using a bullet, you will need to do them in batches and for no more than 30 seconds at a time else the motor may overheat. I lost a blender in the making of this recipe, and yet, I have no regrets. If you don’t have a blender, you can use the traditional method of popping the biscuits in a freezer bag and attacking them with a rolling pin, but this yields a slightly more grainy ice cream. Still delicious, but not quite as wonderful as the ice cream that I want you to have.

When the biscuits are ground to dust, add the creamed coconut and golden syrup and combine well.

Spoon the mixture into an ice cube tray or two, depending on the size of them. Freeze for two hours.

Once frozen, turn out and combine with a wooden spoon or by tipping back into the blender for two 30 second pulses. Transfer to a tupperware container. Return it to the freezer for 15 minutes to firm back up. Serve and enjoy.

This ice cream sets very hard in the freezer, so if you aren’t going to eat it immediately, remove it for 10 minutes before serving and mix it well to soften it up.

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