The most popular blog entry on this blog is the one featuring the homemade speculoos spread. You know, that spread made from ground spiced cookies, which are called speculoos (or speculaas or Spekulatius). Every day several people seem to google this recipe. Well, hello and thank you! That cookie spread is awesome and I know that it is easily eaten all by itself. But wouldn’t it be awesome to use in other recipes? Like speculoos ice cream? Yes, it totally would! I’ve made a batch of this ice cream with store-bought speculoos spread, but you can also use the homemade version from this blog.
This ice cream recipe is wonderful. It has a rich caramel flavour and a very creamy texture, thanks to the addition of coconut milk and guar gum. I also added some alcohol which helps to keep the texture even when store in the fridge. Which means, it will never turn into an ice rock! More information on where to get the spread or what to use instead here.
Speculoos Spread Ice Cream
240ml (1 cup) soy milk 240 ml (1 cup) full fat coconut milk 240g (1 cup) silken tofu 150 g (3/4 cup) raw sugar 220 g (3/4 cup) speculoos spread 1 teaspoon vanilla extract 1/4 teaspoon salt 1/2 teaspoon cinnamon 60 ml (1/4 cup) coffee liquor 1/2 teaspoon guar gum (or xanthan)(optional) 30 ml (2 tablespoons) maple syrup
Combine all ingredients and purée with a hand-held blender or in a food processor. Carefully sprinkle in the guar gum to avoid lumps. Let sit in the fridge for 2-3 hours and then follow the manufacturer’s instructions to make your ice cream in an ice cream machine.