Community Cookbook
Spéculoos Ice Cream
Rebecca Sherrow
Spéculoos are crunchy, caramelized brown sugar and cinnamon spice cookies from Belgium. The most common variety, at least at my supermarket, is Biscoff. Biscoff is one of our go-to nut-free and peanut-free cookies. For this recipe I use Biscoff Cookie Butter, which I've always thought of as the most indulgent way to eat cookies, but it works perfectly in ice cream!
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Ingredients:
1 cup Biscoff Cookie Butter (divided)
1/2 cup fine sugar
1 cup whole milk
2 cups heavy cream
1 tsp pure vanilla extract
pinch of salt
Biscoff cookies, for garnish
- Link to full recipe: Find the whole recipe & the story behind it here!
- Serves: 6-8
- Cuisine: European - French
- Cooking method: Chill/freeze
- Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no meat / poultry, no alcohol
- Just right for...: Great for kids, Elegant evenings, Crowds/parties, Comfort food, Summer favorites
- Top 8 allergens?: egg-free, fish-free, shellfish-free, nut-free, peanut-free
- Active/prep time: 0-15 minutes
- Total time (inc active/prep): 45-60 minutes
- Substitution ideas: If you are gluten-free, nut butters or peanut butter can be substituted for the cookie butter.
Published in
Desserts
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