Biscoffee ice cream can be the ultimate ice cream treat.
It’s a simple mix of chocolate, caramel, whipped cream, and vanilla ice cream.
Here’s how to make the best Biscofian ice cream at home.
Biscoffe ice cream recipe 1.1 oz. chocolate bar (a chocolate bar, like this one, works too, but it is not as good) 1/4 cup dark chocolate (about 1/2 cup) 2 tbsp.
butter (or margarine) 1 tbsp.
coconut oil 1 tsp.
vanilla extract 1.
In a large mixing bowl, combine the chocolate bar with the melted chocolate, butter, coconut oil, and a teaspoon of vanilla extract.
1 1/3 cups of your favorite dark chocolate bar or chocolate chips, depending on your preference.
In the same bowl, whisk together the chocolate, vanilla, and coconut oil until combined.
In another large mixing bag, beat the butter and coconut until fluffy.
Add the chocolate mixture to the wet ingredients, stirring until blended.
Stir in the vanilla, chocolate, and oil mixture.
Add some more melted chocolate if you need more of a rich taste.
Stir into the dark chocolate and coconut mixture until thoroughly blended.
Pour into the prepared pan, topping with more melted coconut if desired.
This Biscoflian ice creams is perfect for the ice cream lover in your life.
It makes a great treat for a date night, or anytime you want a simple ice cream dessert.
You can also make it for a group of friends or family.
If you’re a Biscuit lover, you can even make a homemade version with only a few ingredients.
You’ll need: 1 1 1⁄2 cups (3 1⁼ sticks) unsalted butter, at room temperature 3 tbsp.
unsweetened cocoa powder 3 tbsp of sugar 3 tbsp cocoa powder 1 cup (240 mL) heavy whipping cream 1 cup heavy whipping vanilla bean 1/8 cup heavy cream 1/6 cup (180 mL) powdered sugar 1 cup chocolate chips (I use the best quality, like these) 1 1 ¼ cups (8 oz) biscoff (about 3 cups) frozen strawberries, or 3 cups (4 oz) frozen peaches (optional) 1.
Heat the oven to 350°F (177°C) for about 10 minutes, or until the bottom of the cupcake has a lightly browned crust.
2: When the bottom is browned, remove the cake from the oven and place in the refrigerator.
3: Remove the top of the cake by gently pressing it against the rim of a mini-fridge.
Let cool completely before filling with whipped cream.
In order to make Biscofi ice cream the best way to make it is to mix the ingredients well.
The texture and consistency will be different depending on the flavor of the chocolate.
Use a mixer to combine the ingredients until it’s a smooth consistency.
Once the ingredients are mixed thoroughly, place the cake on a plate, sprinkle with powdered sugar, and let it sit for at least 30 minutes.
In an electric mixer, beat on medium speed until the dough begins to stiffen, about 1 minute.
Then add the chocolate chips.
Beat on high speed until smooth.
If it’s not as fluffy as you want, add the cocoa powder.
Continue beating on high until the chocolate is very thick.
5: Remove from the mixer and transfer the dough to a piping bag fitted with a small round tip.
Using a fork, gently fold the dough into the chocolate filling.
Use your fingertips to make sure the filling is evenly distributed, but not sticky.
6: Pipe or line the edges of the ice creampuff pan with biscof, using a spatula or a small metal spatula.
Pour the biscoffee-covered ice cream onto the icecream pan.
Spread the chocolate-covered biscofff over the top and sides of the pan.
Fill each portion of the biscuit with a generous amount of melted chocolate.
Bake for about 35 minutes, rotating the bougie to remove the chocolate before the ice-cream cooled down.