How to Make Speculoos Ice Cream

This simple Speculoos Ice Cream recipe is perfect for summer! Sweet, spiced cookie butter and crushed speculoos cookies are the stars of this Philadelphia-style homemade ice cream.

This ice cream is made with a simple custard base that doesn’t need to be cooked before churning in your ice cream maker. It contains no eggs, so it’s very easy to make!


Speculoos Ice Cream is a simple, delicious dessert that only requires minimal ingredients. It is made with a cookie butter base and crushed speculoos cookies for an irresistible treat!

Trader Joe’s makes an amazing cookie butter called Biscoff and the popular Biscoff brand is also available in many grocery stores. It is the consistency of peanut butter and a heavenly spread to add to sandwiches, crackers, or just smear on top of ice cream!

The spices used in traditional Belgian Speculoos Cookies usually contain Cinnamon, Coriander Seed, Nutmeg, Ginger, Caraway Seed and Cloves. Mixed Spices or Pumpkin Pie Spice can be substituted in this recipe if you can’t find Speculoos Spices.

This Speculoos Ice Cream recipe is perfect for a Dutch holiday celebration! It is easy to make and only needs a few minutes of prep time before the ice cream can be churned. It is a great recipe to use up any leftover Speculoos cookies you have.


Speculoos Ice Cream is made with a classic custard base that includes lotus biscoff cookie butter and a variety of speculoos spices. It’s a sweet and savory combination that makes it easy to pair with lots of different dishes.

Start by preparing the ice cream base, which is a classic custard (“creme anglaise”) base with the addition of lotus biscoff cookie butter and some speculoos spices (optional). Whisk together the egg yolks and sugar in a heat-proof bowl until they form a creamy froth, then stir in milk.

Cook the mixture on low heat until it begins to thicken. Then pour it back into the egg-yolk-sugar-spice mixture and whisk well until no lumps remain.

The next step is to churn the mixture in an ice cream maker. This process can take anywhere from 12 hours (with a compressor machine) to 4 hours (if you’re manually stirring it). Serve with speculoos cookies or scoop into cones for an ice cream treat!


If you’re a fan of Speculoos cookies, you’ll want to make this ice cream ASAP. It’s creamy, decadent and infused with bits of caramelised spice cookies!

For the ice cream base, whisk together sugar, heavy cream, milk and vanilla extract. Pour into the freezer base of an ice cream machine and churn for 25-35 minutes. Add Speculoos cookie butter and Biscoff spread in small spoonfuls towards the end of the churning process.

If you don’t have an ice cream machine, this recipe is still easy to make and will be sure to please the family. Just make sure to let the mixture cool thoroughly before you put it in the machine!


Packed with the spicy flavours and crunch of Speculoos Cookies, this creamy homemade Cookie Butter Ice Cream is a dream dessert! To serve, scoop some Speculoos Ice Cream into a cone or dish and drizzle with melted Biscoff Spread.

To make the Biscoff custard base, whisk together the Egg Yolks, Brown Sugar and Speculoos Spices (if using) in a heat-proof bowl. Add the milk, cream and biscoff spread and heat over low to medium heat until it simmers.

When it starts to thicken, pour it over the yolk/sugar mixture and stir until smooth. Then, remove from the heat and set aside to cool completely. You can transfer this to a large heat-proof container and store in the refrigerator until you’re ready to use it.

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