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British Recipes

Salted Caramel Speculoos Homemade Ice Cream

Salted Caramel Speculoos Homemade Ice Cream

Serves 4-6 | Freeze for 6 Hrs | with Condensed Milk

Recipe Development TeamPublished on February 26, 2024

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Made with salted caramel sauce and topped with Speculoos biscuit crumb, this homemade ice cream is sure to impress guests!

Tags:

Veggie

Allergens:

Milk

•Cereals containing gluten

•Wheat

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total10 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

100 grams

Ricotta Cheese**

(Contains: Milk)

397 grams

Condensed Milk

(Contains: Milk)

80 grams

Salted Caramel Sauce

(Contains: Milk)

125 grams

Speculoos Biscuit Crumb

(Contains: Cereals containing gluten, Wheat May contain traces of: Barley, Cereals containing gluten, Oats, Soya)

Nutritional information

Energy (kJ)4855 kJ

Energy (kcal)1160 kcal

Fat37 g

of which saturates21.9 g

Carbohydrate183.2 g

of which sugars134.5 g

Dietary Fibre0.8 g

Protein22.9 g

Salt2.4 g

Trans Fat0.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Whisk

•Deep dish

Cooking Instructions and Tips

1

a) Using an electric whisk, whip the ricotta in a large bowl on high until it forms stiff peaks, 4-5 mins.

b) Reduce the whisk speed to medium, then slowly pour in the condensed milk and salted caramel sauce until fully combined.

c) Increase the whisk speed back to high and continue to whip for a further 3-4 mins.

2

a) Pour one third of the mixture into an appropriately sized container, then sprinkle over one third of the speculoos biscuit crumb.

b) Pour in half the remaining mixture, then sprinkle over half the remaining speculoos crumb.

c) Pour in the remaining mixture, then sprinkle over the remaining speculoos crumb.

d) Pop the ice cream mixture into the freezer until frozen, 6-8 hours.

3

a) Take the ice cream out of the freezer for 10-15 mins before scooping into serving bowls to finish.

Enjoy!

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