LET'S SCREAM FOR ICE CREAM

Three easy frozen desserts to whip up at home

- JESS MEYER, ROSE FOOKS, LUCY KIRKPATRICK

Biscoff ice cream

This no-churn ice cream has a wonderful whipped texture and ripples of Biscoff crunch.

Makes enough for 12 cones • Ready in 25 mins, plus overnight freezing

4 medium free-range eggs, separated

150g caster sugar

300ml pot double cream

227g tub clotted cream

100g Biscoff spread (smooth)

250g pack Lotus Biscoff biscuits

100ml strong black coffee, cooled

12 waffle cones

100g white chocolate, melted

You will need:

Approx 20x25cm roasting tin

1 Using an electric mixer, whisk the whites until foamy, then add 50g sugar and beat to stiff peaks.

2 In a separate bowl, whisk the yolks and remaining 100g sugar for about 5 mins until thick and tacky. Add both creams and 80g Biscoff spread. Slowly whisk to medium peaks. Stir in a quarter of the egg white mixture to loosen, then fold in the rest.

3 Pour a third of the ice cream mixture into the tin. Set 5 biscuits aside, roughly crumble half of the remainder over the ice cream in the tin, then drizzle over half the coffee. Repeat, then cover the top with the remaining ice cream. Mix 20g Biscoff spread with 1tbsp of just-boiled water until smooth. Drizzle this on top and crumble over the remaining biscuits. Swirl with a knife. Freeze overnight.

4 Dip the top of each cone in melted chocolate. Set at room temperature.