Speculoos Ice Cream

I’m stuck in a rut.

A creative rut, that is.

All the recipes I’ve been tossing around in my head seem so ho-hum. Just slightly modified versions of recipes that have been done a million times before. So uninspired.  None of them make me want to say, “This is soooo awesome! I can’t wait to share it with my readers!”

Please excuse my gloomy mood. I’m in a bit of a funk right now. *sigh*

Speculoos Ice Cream

Yield: About 1 quart


  • 2 eggs (If you are hesitant to use regular raw eggs, feel free to use pasteurized eggs.)
  • ½ cup granulated sugar
  • 2 cups heavy cream, chilled
  • 1 cup milk, chilled
  • ½ cup Speculoos spread (feel free to substitute any cookie butter spread you have)


  1. Whisk eggs in a large bowl for a minute of two, until light and fluffy.
  2. Slowly whisk in sugar, a ¼ cup at a time. After all sugar has been added, whisk thoroughly for another minute.
  3. Stir in heavy cream and milk.
  4. Pour 1 cup of cream mixture into a small bowl. Add Speculoos ¼ cup at a time, whisking thoroughly. Add Speculoos mixture back into the rest of the cream mixture.
  5. Pour mixture into bowl of an ice cream maker and freeze according to manufacturer’s instructions.
  6. Transfer to ice cream container and freeze for at least 4 hours before serving.


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    1. Thanks! I’m addicted to anything with Speculoos. I love eating it right out of the jar. Hope you have an awesome week! 🙂

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