Cool, Creamy, and Crunchy

SPECULOOS CRUNCH ICE CREAM CAKE

Prep Time: 6 hours 
Cook Time: 5 mins 
Total Time: 6 hours 5 minutes 
Yield: 8-10 servings

INGREDIENTS

• 1 cup Speculoos Spread
• 3 cups Rice Krispies cereal
• ½ gallon vanilla ice cream

INSTRUCTIONS

1. Place 4 4-inch mini springform pans, as well as a very large mixing bowl in the freezer to chill.
2. 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.
3. Line a sheet pan or tray with parchment or wax paper. 
4. Pour the Speculoos-Rice Krispies mixture onto the lined cookie sheet and spread evenly. 
5. Place the cookie sheet in the freezer to chill.
6. While the coated cereal mixture is cooling, remove the ice cream from the freezer and place in the refrigerator to soften.
7. 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. 
8. Place back into the freezer, if necessary until the ice cream is softened.
9. 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.
10. Reserve 1-1/2 cups of the Speculoos-Rice Krispie mixture (this will be used as the topping on the min cakes).
11. 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. 
12. Top the cake with the reserved Speculoos-Rice Krispie mixture.
13. Cover with plastic wrap and place the springform pans back into the freezer for at least 4-6 hours or overnight until completely frozen.
14. Remove the cake from the freezer about 5 to 10 minutes before serving and place in the refrigerator to soften a bit.
15. When ready to serve, place the cakes on individual dessert plates and remove the sides of the springform pans. Serve immediately.

Speculoos-Chocolate Cookie Ice Cream Cake

Speculoos + Chocolate + Cookie + Ice Cream + Cake = A Recipe for Success!

While there are still a few warm days left, try this Speculoos-Chocolate Cookie Ice Cream Cake to keep you cool!

Yield: 16 Servings

Ingredients

• 1 (9 oz.) package chocolate wafer cookies
• 3/4 cup Speculoos spread
• 1 pint each vanilla chocolate chip ice cream 
• 1 pint chocolate ice cream 
• 1 pint vanilla fudge ice cream
• 1 cup heavy cream
• 1/4 cup confectioners' sugar
• 1 ounce semisweet chocolate, grated (optional)

Preparation

Line a 9-inch square baking dish with two 24-inch sheets of plastic wrap, allowing excess to hang over sides. Arrange 9 cookies in pan and 3 cookies standing up along each side.

Warm Speculoos spread in microwave for 30 seconds; drizzle 1/4 cup on cookies in pan. Spoon chocolate-chip ice cream on top and cover with 8 cookies. Repeat layering twice with 1/4 cup Speculoos spread, a pint of ice cream and more cookies. Cover with overhanging plastic wrap and press down to compress layers. Cover with second sheet of plastic and freeze for at least 3 hours and up to 1 week.

To unmold, dip pan into warm water, unwrap cake and invert a platter on top. Flip cake over and remove pan and wrap. Return cake to freezer.

Whip cream and confectioners' sugar until stiff. Spread on cake and sprinkle with chocolate, if desired.

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

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!