SPECULOOS. ICE CREAM. CAKE.

Speculoos Toffee Ice Cream Cake

Yield: Serves 8-10

This easy ice cream cake is made with vanilla ice cream, Speculoos Spread, and Heath toffee bits. Make in advance and serve at parties.

Ingredients:

For the crust:

1 2/3 cups crushed Speculoos cookies
1 tablespoon granulated sugar
4 Tablespoons unsalted butter, melted

For the filling:

1.5 quarts vanilla ice cream, softened
1 cup Speculoos spread
1 cup Heath toffee bits (or chopped up Heath candy bar)

For the topping:

Speculoos cookies, chopped
Additional Heath toffee bits (or chopped up Heath candy bar)

Directions:

1. For the crust, preheat oven to 350 degrees F. Place crushed cookies, sugar, and butter in a large bowl. Stir until combine. Press the mixture into the bottom and up the sides of a 10" springform pan. Bake crust for 8-10 minutes or until firm and set. Let cool completely.

2. In a large bowl, stir together ice cream , Speculoos Spread, and Heath toffee bits. Spread the ice cream mixture evenly over the cooled cookie crust. Smooth out the top and sprinkle with chopped Speculoos cookies and Heath toffee bits. Freeze until firm, about 6 hours or overnight.

3. Remove cake from freezer and let sit for 5 minutes. Loosen pan sides and run a knife around the inside of pan. Carefully remove cake from pan and place on a serving platter. Cut cake into pieces, using a sharp knife. Serve immediately.

Recipe by: twopeasandthetripod

Speculoos Cheesecake Ice Cream

 

Photo and Recipe By: Something Swanky

Ingredients

• 1 - 14.5 oz can sweetened condensed milk
• 1 - 8 oz. tub Cool Whip
• 1 - 8 oz brick of cream cheese, softened
• 1/4 cup butter, softened
• 1/2 cup Speculoos Spread (smooth or crunchy, you're choice!)
• 1 tbsp lemon juice
• 1 tsp vanilla extract
•  

Instructions

1. Use a hand mixer to beat together the cream cheese, butter, and Speculoos spread until smooth.
2. Mix in the sweetened condensed milk, lemon juice, and vanilla extract.
3. Fold in the Cool Whip.
4. (sometimes I add a pinch of salt, just for fun)
5. Pour into a freezer safe container with a cover. Freeze for 4-6 hours or overnight.

 

Speculoos Cinnamon Chip Ice Cream

Photo and Recipe by: Fabstatic

Prep Time: 40 minutes

Cook Time: 10 minutes

Total Time: 4 hours

Yield: About 1 1/2 Quarts

Creamy, smooth Speculoos  Ice Cream loaded with Cinnamon Chips!

Ingredients

• 3 Tablespoons Cream Cheese, softened
• 1 Cup Speuculoos spread
• 2 cups whole milk
• 1 1/2 Tablespoons Cornstarch
• 1 1/4 cups heavy cream
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 2 Tablespoons light corn syrup
• 1 cup Cinnamon Chips
•  

Directions

1. In a large bowl cream together the cream cheese and cookie butter, set aside.
2. Fill a separate large bowl with cold water and ice cubes.
3. In a small bowl whisk together 2 tablespoons of milk with the cornstarch and set aside.
4. In a medium sized saucepan over medium heat, stir together the remaining milk, cream, salt, sugar, and corn syrup.
5. Whisking occasionally bringing it to a rolling boil, where the milk is bubbling but not boiling over, for about 4-5 minutes.
6. Then remove from heat, and slowly whisk in the cornstarch slurry.
7. Bring back onto the stove, with a rubber spatula, constantly stir for about two minutes.
8. Remove from heat, and slowly pour into the large bowl with the speculoos-cream cheese mixture. Going back and forth between the whisk and the rubber spatula, stir until the speculoos spread is fully melted into the milk mixture. It may take 2-3 minutes, but it will fully melt and you'll have a golden brown liquid!
9. Once everything is mixed together well, set the bowl in the ice bath for 30-40 minutes, adding additional ice cubes if necessary to fully cool the liquid.
10. Once cooled all the way through, pour the mixture into your ice cream maker and churn according to manufacturers instructions. Mine takes about 20-25 minutes.
11. In the remaining 2 minutes, pour in the cinnamon chips.
12. When its done transfer to a freezer safe container, cover with a lid, or plastic wrap pressed onto the ice cream. Freeze at least two hours. Enjoy!

Speculoos White Chocolate Icecream

Photo and Recipe By: traceysculinaryadventures

Ingredients:

1 3/4 cups heavy cream
3/4 cup 1% milk
1/2 cup sugar, divided
1/2 teaspoon kosher salt
5 large egg yolks
1/3 cup Speculoos spread
scant 1 cup white chocolate chips

Directions
To make the ice cream: Add the heavy cream, milk, half of the sugar, and the salt to a medium saucepan and set over medium heat. Allow the mixture to come to a simmer.

Meanwhile, whisk the egg yolks and the remaining half of the sugar in a heatproof bowl until pale in color. Add the Speculoos spread to a second heatproof bowl and set aside. Slowly add the warm cream mixture to the egg yolks, whisking constantly. Pour back into the saucepan and set over medium-low heat. Stir constantly until the mixture thickens enough to coat the back of a wooden spoon (about 170-175 F on an instant read thermometer). Strain the custard into the bowl containing the Speculoos spread and stir to combine.

Cover and refrigerate until thoroughly chilled (overnight is good). Freeze in your ice cream maker according to the manufacturer's instructions. Once the ice cream reaches soft serve consistency and is just about ready, add the white chocolate chips and churn for another minute or two to distribute them throughout. Transfer the ice cream to an airtight container and freeze until firm, at least 4 hours.

Makes about 1 quart