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

Cinco de Mayo Churros & Speculoos Dip!

On May 5, 1862 the Mexican army had an unlikely victory over the French in the historic Battle of Puebla.  Ever since then, Mexicans have been celebrating this big day with parades, music and (most importantly) food!  What better way to celebrate this day than with a delicious new recipe?

We are giving you TWO recipes for today! Churros — a delicious Mexican fritter — and then you can make them extra delicious by dipping them in Speculoos dip, yummo!

CHURROS

Yield: 4 servings

Ingredients

• 1 cup water
• 2 1/2 tablespoons white sugar
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil
• 1 cup all-purpose flour
• 2 quarts oil for frying
• 1/2 cup white sugar, or to taste
• 1 teaspoon ground cinnamon

Directions

1. In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
2. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
3. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.

SPECULOOS DIP

Ingredients

• 1 cup heavy cream
• 8 ounces cream cheese softened
• 3 Tablespoons powdered sugar
• 1 cup cookie butter

Instructions

1. Using a handheld or stand mixer, beat cream until stiff peaks form. Set aside.
2. In a separate bowl, mix cream cheese and powdered sugar until smooth.
3. Fold in cookie butter and mix until fully incorporated.
4. Fold in whipped cream, and continue folding until blended.
5. Serve with churros or other dippers.

Enjoy this delicious duo not only on Cinco de Mayo, but any day!  

Let us know if you tried this combination and how it tasted in the comments below.