Ingredients
- 2 cups (500ml) thickened cream
- 1 can (395g) sweetened condensed milk
- ½ cup Biscoff spread (smooth or crunchy)
- 10 pumps (100ml) of Naked Syrups Salty Caramel sauce (plus extra for drizzling)
- ½ tsp sea salt (adjust to taste)
- 6–8 Biscoff cookies, roughly crushed
Method:
- Whip cream to soft peaks.
- Mix condensed milk, Naked Syrups Salty Caramel Sauce, and sea salt.
- Fold in whipped cream.
- Add crushed Biscoff cookies.
- Pour into container, swirl caramel on top, sprinkle cookies.
- Freeze 6+ hours or overnight.