Happy Pi Day!

How about some Speculoos Ice Cream to go with some pie?

YIELD: ABOUT 4 CUPS

SPECULOOS ICE CREAM

PREP: 5 MINS COOK: 30 MINS TOTAL: 35 MINS

INGREDIENTS:
• 1 cup Speculoos spread
• ½ cup granulated sugar
• pinch of kosher salt
• 2 tsp. vanilla extract
• 2 cups half and half
• 1 cup heavy cream

DIRECTIONS:

1. Cream together Speculoos spread and sugar on medium speed until combined (using an electric mixer or by hand)
2. Stir in salt and vanilla extract 
3. Gradually add in half and half and heavy cream (low speed) until the mixture is combined and smooth
4. Pour mixture into an ice cream maker and process until thick
5. Transfer ice cream to a freezer-safe container
6. Cover and freeze until ready to serve

Combine with pie for a delicious Pi Day treat!

Speculoos Cupcakes with Speculoos Buttercream

Photo and Recipe by PickyPalate

Craving for some pancakes? This well love treats is yours, follow recipe below:

Ingredients:

1 cup all-purpose flour

1 cup granulated sugar

1/2 teaspoon kosher salt

1/2 teaspoon baking soda

1/2 cup canola oil

1/2 cup sour cream

1/2 cup Speculoos spread

2 large eggs

2 teaspoons pure vanilla extract

Buttercream

2 sticks unsalted butter, softened

1/4 cup Speculoos spread

4-5 cups powdered sugar

2 tablespoons milk

Directions:

1. Preheat the oven to 350 degrees F. and line a muffin tin with cupcake paper liners.

2. Place flour, sugar, salt and baking soda into a large bowl, mix to combine. Set aside.

3. In a stand or electric mixer, place oil, sour cream, Speculoos spread, eggs and vanilla into the bowl. Mix on medium speed until well combined. Slowly add dry ingredients until well combined, about 30 seconds. With a cookie scoop or spoon, scoop batter into prepared cupcake liners about 3/4 full. Bake for 18-22 minutes, until cooked through. Remove and let cool completely.

4. While cakes are cooling, prepare buttercream. Place butter and Speculoos spread into bowl of stand or electric mixer. Beat on medium speed until creamy and smooth. Slowly add powdered sugar until thick and creamy. Add milk until desired consistency. Frost on cooled cupcakes. Serve room temperature or chilled.

Makes 12 cupcakes