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Nutrition: Per serving (10)

  • kcal519
  • fat41g
  • saturates23g
  • carbs33g
  • sugars26g
  • fibre0.3g
  • protein4g
  • salt0.3g
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Method

  • step 1

    Tip the biscuits into a food processor or bowl. Blitz or bash using a rolling pin to fine crumbs. Warm the spread in a small pan over a low heat until melted, then cool slightly. Or, melt in a heatproof bowl in short blasts in the microwave.

  • step 2

    Whisk the double cream to soft peaks using an electric whisk, then gently fold in the condensed milk, vanilla and crushed biscuits. Pour the mixture into a 1.2-litre loaf tin or freezerproof container, then pour over the melted speculoos spread and gently swirl in using a cutlery knife to create a marbled effect. Cover and freeze for at least 6 hrs, or ideally overnight. Will keep frozen for three months. Remove from the freezer 5 mins before scooping, and serve topped with a sprinkle of sea salt flakes, if you like.

Recipe from Good Food magazine, July 2024

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Overall rating

A star rating of 4.5 out of 5.2 ratings

chapple_56

Absolutely delicious

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