Forget it’s February for a moment and imagine yourself walking down the street, the sun shining down, with an ice cream in your hand.
Now imagine that ice cream isn’t just any old frozen dairy product, but a Biscoff-based ice cream of your dreams.
Imagine no longer because Biscoff ice cream exists and it’s finally available to buy in the UK! You can thank me later.
The caramel biscuity ice cream delicacy is now available to buy in Waitrose stores across the country, proving good things really do come to those who wait.
The ice cream comes on sticks, meaning you can get a bit of vitamin D (or, if we’re being honest, H2O) while walking around enjoying the tasty snack.
Biscoff made the announcement on social media last Friday (February 15), with a video which read:
The distinctive, crunchy, moreish, caramelised taste of Lotus. Now available in ice cream. Available in selected Waitrose stores.
The wait is finally over…😉
— Biscoff (@lotusbiscoff) February 15, 2019
Alongside the video, the company tweeted to announce that ‘the wait is finally over’. Finally! I mean, we have been waiting for more than a year for this news.
Biscoff made sure to tease the exciting news before actually announcing it though, taking to Twitter on Valentine’s Day to hint at what was to come.
The tweet said:
Not feeling the v-day vibes? Don’t worry, because #LotusBiscoff have got something sure to melt your heart… keep your eyes peeled
— Biscoff (@lotusbiscoff) February 14, 2019
If ice cream on a stick isn’t your thing (although I’m judging you if this is the case), don’t worry. Because it turns out Biscoff has provided instructions for how to make our very own biscuity ice cream.
All you need for 1½ litres of the stuff, is:
14 oz. of concentrated milk
¼ jar Lotus
Biscoff Cookie Butter
Approximately 8-10 coarsely chopped Lotus Biscoff Cookies
17 oz. heavy cream
And then, simply:
Beat condensed milk with Lotus Biscoff Cookie Butter in a bowl. Add the chopped cookies and mix well.
Whip the heavy cream into a stable whipped cream. Gradually fold the whipped cream into the sweetened milk mixture until you get a smooth texture and pour it into a container suitable for freezing. Freeze for at least 4 hours and preferably overnight.
Before serving, make balls using an ice cream scoop or a regular tablespoon and serve. You can store for up to a week in a sealed container in the freezer.
As delicious as that all sounds and taking into account how much I’d love to prove myself to be a domestic goddess, I think I’ll just stick to the shop bought stuff for now.
Let’s face it, there’s a lot less opportunity for disaster that way round.
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