Vegan Biscoff Sundae

🛒 Ingredients

• #Vegan Speculoos Ice Cream;
• 400 ml full‑fat coconut milk.. 200 ml plant cream (oat or soy)
• 120 g vegan speculoos / Biscoff spread.. 60–80 g brown sugar or coconut sugar
• 2 tbsp cornstarch.. 1 tsp ground cinnamon
• ½ tsp pure vanilla extract.. Pinch of fine sea salt
• #For Assembly;
• 3–4 tbsp extra Biscoff spread, warmed until pourable
• 2 tbsp golden syrup or caramel sauce (vegan)
• 4–6 tbsp vegan whipped cream
• 4–6 vegan speculoos biscuits, crushed + 2 whole for garnish
• Pinch of cinnamon for dusting

👩‍🍳 Instructions

1. 1

   Make the ice cream base: In a saucepan, whisk sugar, cornstarch, cinnamon, and salt. Gradually stir in coconut milk and plant cream until smooth. Heat gently over medium heat, stirring constantly, until thick enough to coat the spoon — about 5–7 minutes. Do NOT boil.

2. 2

   Add flavour: Remove from heat. Stir in Biscoff spread and vanilla until completely melted and smooth. Let cool to room temperature, then chill in the fridge for at least 4 hours or overnight.

3. 3

   Churn or freeze: Pour into an ice cream maker and churn for 20–25 minutes until thick and creamy. If no machine, pour into a freezer‑safe container, freeze for 2 hours, whisk vigorously, then repeat 2–3 times until smooth. Freeze 2–4 hours more until firm.

4. 4

   Warm the sauces: Gently warm the extra Biscoff spread and caramel syrup until thin and pourable. Set aside.

5. 5

   Assemble the sundae: Layer in tall glass — start with a drizzle of sauce, add crushed biscuits, then scoops of speculoos ice cream. Repeat layers, finishing with a generous swirl of whipped cream, warm Biscoff and caramel drizzle, crushed biscuit crumbs, a dusting of cinnamon, and a whole speculoos biscuit on top. Serve immediately.