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 speculoos cookies
  • whole milk (20 cl.)
  • 4 yolks
  • 120 grams sugar
  • cream (30 cl.)


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