Method (ice-cream)

1. In a medium sized mixing bowl with a electric hand whisk or in a stand mixer bowl with balloon whisk attachment, add in the whipping cream and condensed milk. Whip this on high speed until thick and holds a peak, this’ll take around 3-5 minutes on high speed.
2. Add in the 2 tablespoons of Biscoff spread, fold it into the ice-cream until fully combined.
3. Pour the Biscoff ice-cream into a lined loaf tin or ice-cream tin. Using a off-set spatula or back of a spoon, spread the ice-cream out in an even layer making sure to get right into the corners of the tin. Tap the tin gently on the worktop (this will pop any air gaps / bubbles).
4. Swirl in some melted Biscoff spread (optional). 
5. Wrap the tin in some clingfilm / plastic wrap then place the tin in the freezer and allow to set firm. Anywhere from 6 hours to overnight (preferably overnight!).
6. Once the ice-cream feels firm / set, keep in the freezer while you prepare the waffles.

Method (assemble)

1. Heat a medium sized pan on the hob. Place 1 Stroopwafel in the pan and cook until the caramel filling is just soft and the Stroopwafel can bend easily, appropriately 15 to 20 seconds per side. Warning – do not to overheat / over cook the Stroopwafel. Working quickly, lay the warmed waffle over a rolling pin or between two cups / glasses and gently push the cups towards each other to bend the Stroopwafle into the shape of a taco shell. Don’t press them too far together as you’ll want room for adding in the ice-cream.
2. Transfer the waffles onto a lined baking tray and place in the fridge to chill and set in shape. 
3. Working with 1 taco waffle at a time, spoon the ice-cream into the waffle shells, filling them up full, then smooth out the ice cream with the back of the spoon or off-set spatula (Refer to video for example). Return back to the baking tray and place in the freezer before dunking in the Biscoff.
4. Once the ice-cream tacos have had time in the freezer (around 40 minutes – 1 hour), melt some Biscoff spread in a saucepan and allow to cool.
5. Dunk the top of the tacos into the Biscoff. As the ice-cream and waffle is cold, it should se the Biscoff. While the Biscoff is wet, sprinkle over some Biscoff cookie crumbs.
6. Serve and enjoy.