Recipe and Photo by: afamilyfeast
- 1 cup Speculoos Spread
- 3 cups Rice Krispies cereal
- ½ gallon vanilla ice cream
- Place 4 4-inch mini
springform pans, as well as a very large mixing bowl in the freezer to
- In a large saucepan over low
heat, combine the Speculoos and Rice Krispies cereal. Mix well until the
Rice Krispies are completely coated with the Speculoos. Remove from heat.
- Line a sheet pan or tray
with parchment or wax paper. Pour the Speculoos-Rice Krispies mixture onto
the lined cookie sheet and spread evenly. Place the cookie sheet in the
freezer to chill.
- While the coated cereal
mixture is cooling, remove the ice cream from the freezer and place in the
refrigerator to soften.
- After about 30-45 minutes
(you want the Speculoos coating to be cooled and firm but not frozen at
this point) – break the coated cereal into bite sized pieces. Place back
into the freezer, if necessary until the ice cream is softened.
- Once your ice cream is
softened (it should be just softened enough to stir in the coated cereal
but not so melted that it is runny), remove the large mixing bowl and the
springform pans from the freezer.
- Reserve 1-1/2 cups of the Speculoos-Rice
Krispie mixture (this will be used as the topping on the min cakes).
- Quickly combine the ice
cream and remaining coated cereal in the chilled mixing bowl, then pour
the mixture into the chilled springform pan, packing it firmly so that
there are no air pockets. Top the cake with the reserved Speculoos-Rice
- Cover with plastic wrap and
place the springform pans back into the freezer for at least 4-6 hours or
overnight until completely frozen.
- Remove the cake from the
freezer about 5 to 10 minutes before serving and place in the refrigerator
to soften a bit.
- When ready to serve, place
the cakes on a individual dessert plates and remove the sides of the
springform pans. Serve immediately.