Icecream is the ultimate reliable Christmas staple, handy as a side dish for pudding, a supplementary dessert, a light weight alternative after a casual supper, or a child-friendly option. I regularly make 'icecream Christmas pudding' and Cassata, which are both about as low-fuss as you can get, but this year's version is even simpler again.
I've written before about my love of speculoos, Belgian spice cookies, and here I've combined them with smashed up brandy snap baskets for a Christmassy take on Cookies and Cream Icecream. I buy Lotus brand speculoos, marketed as 'Biscoff', which are available at my local Foodland. If you can't find them, substitute with a gingerbread biscuit such as Anna's Ginger Thins.
Ingredients
6 brandy snap baskets
10 speculoos buscuits
1 litre good quality vanilla icecream
Method
Take the icecream out of the freezer and allow to soften slightly.
Break up the brandy snap baskets and biscuits into small pieces.
Smoosh the biscuit pieces into the icecream until evenly distributed. Return icecream to the freezer immediately - try to avoid it melting too much.
