Speculoos Ice Cream

Speculoos Ice Cream


A delicate, smooth, and mellow tasting ice cream that clearly mergers together salty, sweet, and savory essences. Liquid cream, whole milk, and eggs add a good amount of fat needed to keep the ice cream from becoming too hard once frozen. Speculoos are buttery and flakey adding a small amount of crumbly texture and savory undertones to counter the ice creams sweetness.


  • 175 grams speculaas cookies
  • whole milk (20 cl.)
  • 4 yolk
  • 120 grams sugar
  • cream (30 cl.)


  1. 1Place the ice cream maker's bowl in freezer at least 18 hours before use.
  2. 2Mix cookies and set aside.
  3. 3Put the egg yolks and the sugar in the food processor bowl.
  4. 4Install the flexible beater and splash guard lid.
  5. 5Set the timer for 2 minutes and speed at level 2.
  6. 6Then add milk and cream.
  7. 7Set the temperature to 180F, the timer for 8 minutes and the speed ""Mixture 1""
  8. 8Once finished cooking, pour the mixture into a bowl and refrigerate.
  9. 9The preparation must be cold before being poured into the ice cream maker.
  10. 10Install the cooled bowl.
  11. 11Adjust the speed to 3 and set the timer to 15 minutes.
  12. 12Pour the cream into the bowl through the opening of the lid.
  13. 13Add the speculoos, set the timer to 5 minutes and the speed to 3.
  14. 14Place in freezer.
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