Creamy Speculoos Ice Cream
A luxurious ice cream that captures the delightful flavor of spiced biscuit cookies, perfect for any occasion.
Ingredients
Ice Cream Base
- 1 can 397 g sweetened condensed milk
- 475 ml cold double cream Can substitute with heavy cream for a richer flavor.
- 250 g speculoos spread, divided 100 g melted and the rest for mixing.
Biscuit Pieces
- 100 g speculoos biscuits, roughly broken into small pieces Reserve a small amount for topping.
Instructions
Preparation
- Melt 100 g of the speculoos spread in short microwave bursts, stirring between each burst, until smooth and pourable. Set aside to cool slightly.
- In a large bowl, whisk together the condensed milk, double cream, and the remaining speculoos spread until the mixture thickens to soft peaks.
- Gently fold in most of the biscuit pieces, keeping a small amount aside for the top.
Layering and Freezing
- Spoon one-third of the cream mixture into a loaf tin or freezer-safe container and level it out.
- Drizzle over some of the melted spread and lightly swirl it through with a knife or skewer.
- Repeat the layering process twice more with the remaining cream mixture and melted spread, ending with a swirled top.
- Scatter the reserved biscuit pieces over the surface, then cover the container well to protect it from freezer moisture.
- Freeze for at least 6 hours, or preferably overnight, until firm.
Serving
- Before serving, let the ice cream sit at room temperature for 5 to 10 minutes.
- Scoop with a spoon or ice cream scoop dipped in hot water.
Notes
Store in a tightly sealed container to prevent freezer burn. Press parchment paper against the surface before sealing for best results. Can be stored for up to 2 months.