Speculoos (“Biscoff”) cookie ice cream
Monday was a good day !
My first task when we got back to Cincinnati after three amazing weeks in our dear Belgium was to go to the grocery store to somewhat refill our fridge and food cupboards that were desperately empty. When I arrived at the store, I couldn’t help but notice that there was a huge discount on the Biscoff spread jars (Biscoff, or speculoos as we call it back home, is a traditional and delicious Belgian cookie that also comes in a spread version, and I am thrilled that Lotus started to sell it in the US as well). Obviously I had to buy some! After leaving the supermarket, I decided to hop by my favorite thrift store of all time as it was on the way back (ok, you got me, it’s not on the way at all but I really wanted to go). That store is just great, everything is neat and it’s full of amazing deals. I left the store with two awesome finds: a colorful skirt that you can see below (it was 0.75$ and in great condition… I HAD to take it :D) aaaaaand a brand new ice cream maker, still in its closed original packaging for as low as 7.50$. I told you that Monday was a good day! 🙂
On the way back home, I immediately started to think (yes it happens, and most of the time it’s about food)… Biscoff… Ice cream maker… See where I’m going here??? 🙂 It didn’t take me long to improvise this speculoos ice cream recipe, based on my version of peanut butter and chocolate chip ice cream I made a few weeks back.
It is not only super quick and easy to make, but it is also extremely creamy and yummy, AND it’s dairy free (and it might even be vegan, I just need to double check that Biscoff spread is vegan).
Update: you can now find my recipe on the official Biscoff website. Click here if you want to check it out and leave a review. Thanks! 🙂
Makes about 3-4 cups ice cream
- 1 can (400ml) coconut milk (regular, not the lite version)
- 3/4 cup (about 250gr) Biscoff cookie spread (I used the crunchy version)
- 2 tbsp maple syrup (optional if you want a version lower in sugar)
- 1 pinch of salt
- 3 tbsp almond meal/flour
- *optional* Some Biscoff cookie crumbs
Watch out, it couldn’t get any easier! Pour all ingredients -except for the cookie crumbs- in the blender, and pulse until smooth. Pour the mixture into the ice cream maker and freeze according to the manufacturer’s directions (it took 25′ with mine), adding the cookie crumbs once the ice cream starts to get thick. Pour ice cream in an airtight container and place in the freezer until it reaches the desired thickness. If you don’t have an ice cream maker, you’ll find the directions I used to make my peanut butter ice cream here.
I topped my ice cream with chocolate chips and chopped almonds and it was great, but you could also top it with cookie crumbs, cinnamon or chocolate sauce for example. Enjoy !
