Combine 1 cup (200g) Biscoff spread and all of the sweetened condensed milk in a bowl until combined. If you're using vanilla and salt, mix them in as well. Set aside.
Add the coconut whipping cream to a bowl and whip until firm peaks form. Add the biscoff mixture to the bowl and whip until combined.
Pour half of the biscoff ice cream mixture into a freezer-safe tin or container. Spoon some of the remaining biscoff spread on top and gently mix through. Repeat with the remaining ice cream mixture and spread.
Cover the ice cream and freeze for 4 hours or until firm. Serve and enjoy!
The ice cream can be stored in the freezer for up to 2 weeks but it usually doesn't last that long!
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!