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Coconut Biscoff Tres Leches Ice Cream
A creamy, dreamy and caramel infused ice cream, with a hint of biscoff bikkies, makes this the perfect sweet treat on a hot day
Ingredients
For the Tres Leches Caramel
- 1 can Sweetened condensed milk
- ½ cup coconut milk
- ½ cup biscoff caramel
- ½ cup Almond Milk
For the coconut whipped cream
- 1 can coconut whipping cream
- 3 tbsp Melted biscoff tres leches caramel
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup Crushed biscoff biscuits if you wish
Instructions
What to do
- Make the Tres Leches Carmel first (recipe above)
- Prepare the coconut-whipped caramel
- Crush your biscoff biscuits in a zip lock bag, by rolling over them with a rolling pin
- Layer your coconut cream, then add dollops of the tres leches caramel, and finish with crushed biscoff.
- Keep layering until nothing is left
- Then, layer the cling wrap on top, pushing it down the sides and on top. Freeze for one hour
- Take it out of the freezer 30 minutes before you need it to soften, and scoop up one or more of your favourite cakes, desserts or just as is! Top with melted Tres Leches Caramel, or even biscoff!
- I used this ice cream for my Salted Biscoff Cake With Coconut Tres Leches Sauce
Video
Nutrition
Calories: 2977kcalCarbohydrates: 431gProtein: 46gFat: 125gSaturated Fat: 59gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 135mgSodium: 1067mgPotassium: 1799mgFiber: 0.4gSugar: 393gVitamin A: 1159IUVitamin C: 12mgCalcium: 1351mgIron: 5mg
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