Add 100g white granulated sugar and 20g water to a small pot.

Heat on low without stirring to let the white granulated sugar melt naturally.

When the edges turn light yellow, gently swirl the pot for even heating.

Continue cooking until it becomes a deep caramel color, then turn off the heat.

Carefully add 100g heavy cream(it will bubble up), and stir quickly with a spatula or chopsticks until combined.

Mix in 10g butterand 2g sea salt, stir well, and let it cool. Transfer to a piping bag.

Break the Biscoff cookies into small pieces by hand. Set aside 45g for the cream mixture, 40g for topping (these should be roughly broken, not too fine), and 20g for sprinkling.

In a clean, dry bowl, pour 400g heavy cream.

Using an electric mixer, whip on low speed, then increase to high speed.

Beat until the cream forms visible streaks and holds small peaks.

Gently fold 10g caramel sauce into the whipped cream until fully mixed.

Add 45g crushed Biscoff cookies and stir until evenly distributed.

Pour the cream mixture into your mold (silicone molds or ice cream containers work well).

Smooth the top with a spatula.

Drizzle the surface with caramel sauce, place 40g Biscoff cookiesas decoration, and sprinkle 20g crushed cookies on top.

Freeze for at least 4 hours until fully set.

Once frozen, remove from the mold and enjoy the silky smooth Biscoff ice cream with its sweet, salty, and crunchy goodness!