Make the most of 6-INGREDIENT SWEET CHILLS

KEEP YOUR COOL WITH THESE DREAMY MAKE-AHEAD DESSERTS

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Frozen Biscoff Cheesecake

SERVES 10-12

PREP 20 MINS

■ 250g Biscoff biscuits 100g butter, melted

■ 2 litres vanilla ice-cream

■ 250g block cream cheese, chopped

■ ½ cup icing sugar mixture

■ 1½ cups smooth Biscoff spread

1 Invert base 22cm round springform pan. Grease and line base and side with baking paper.

2 Process biscuits in a food processor until coarsely crushed. Add butter. Process until combined. Press two-thirds of the mixture over base of prepared pan. Refrigerate while preparing filling. Cover and refrigerate remaining biscuit mixture.

3 Stand ice-cream in tub at room temperature for about 10 mins, until softened slightly.

4 Process cream cheese and sugar in same, clean food processor until smooth. Spoon in ice-cream. Process until combined, stopping to scrape down the side of food processor as necessary. Pour over biscuit base. Cover. Freeze overnight.