Aberdeen ice cream parlour Mackie's 19.2 adds Biscoff sauce to its ever-flowing tap

Lotus Biscoff biscuits and flavoured treats have been a favourite for many with a sweet tooth, but now you can enjoy the spiced caramel flavour at the Mackie' 19.2 ice cream parlour.

Published 7th Jul 2020
Updated 9 th Aug 2023

Mackie's 19.2 parlour has introduced Lotus Biscoff hot sauce to it's ever-flowing tap - and it available now to enjoy on ice cream and waffles.

The flavoured sauce follows on from previous limited-runs from the two taps, with peanut butter and white chocolate previously proving popular alongside the ever-present milk chocolate tap.

The Aberdeen parlour reopened on 1 July with a brand-new menu. Located in Aberdeen's Marischal Square, it is operating a takeaway-only system at the premises and a delivery service in association with Deliveroo.

Parlour manager, Yvette Harrison said: “Our team have fallen in love with the new addition and we are looking forward to sharing it with our customers.

“Biscoff sauce on our handmade ice cream will be an added treat this summer. Hopefully, it will be as big of a hit with our customers as the previous ever-flowing taps. It’s a real on-trend flavour so will be interesting to see.

“You can still enjoy Mackie’s milk chocolate from the other tap - and if you can’t decide which one is best – just have both on your ice cream.

“I am very excited to be welcome customers back into the ice cream parlour and can’t wait for them to try our new delicious sauce.”

Mackie’s 19.2 will be open from 2pm-9pm seven days a week with a limited number of customers within the store at any one time.

Physical distancing will be further aided by a new one way system, making use of the two separate doorways, which will be designated as the entrance and exit.

The parlour also has an outside undercover seating area for customers to enjoy their takeaway ice cream.

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Mackie's 19.2 biscoff

Lotus Biscoff popularity

Lotus Biscoff has become one of the world’s most popular biscuits with around 6 billion units baked each year.

The Belgian biscuit is most commonly served with coffee and is enjoyed across seven continents.

Many brands have introduced the Biscoff flavour to their range, including KitKat.

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Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.
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