White Chocolate Biscoff Vienetta

Directions

1. 1

   Whip together the condensed milk, double cream, vanilla essence and 100g biscoff spread for about two minutes until the mixture has thickened up.

2. 2

   Line a loaf pan with clingfilm.

3. 3

   Melt 100g of the white chocolate.

4. 4

   Add a layer of the ice cream to the bottom, then biscuits, then chocolate, and repeat twice more.

5. 5

   Cover the top with more clingfilm and freeze overnight.

6. 6

   Remove from the loaf pan.

7. 7

   Melt the remaining chocolate and biscoff spread and drizzle over the top along side and crushed biscoff biscuits.

8. 8

   I recommend using a hot sharp knife to cut through as it can get a little messy, but that’s okay!