Speculoos Ice Cream

Wafels and Dinges isn’t the only place selling speculoos ice cream!

This is the third post in a series…Check out Speculoos Cookies and Speculoos Spread to get more information about this project. This project all started when my friend Julia posted a photo of the ice cream she was eating in Belgium. Speculoos ice cream. I knew right then I had to try it, but didn’t know of a place to actually taste that ice cream flavor…that only worried me for a second. Ice cream I make is usually better than any store bought kind, anyway! So I decided that I would have to make speculoos ice cream…but first I’d have to make the spread, and to make the spread I’d have to bake some cookies. Not that I ever have a problem with baking cookies. Continue reading

Speculoos Spread

So, in order to make speculoos ice cream, you need spread. The spread from Trader Joe’s is not marked. Well, even if it was, it wouldn’t matter. It wouldn’t be entirely homemade if I used store bought spread now, would it? So I had to make my own speculoos spread. I used my food processor, and it worked. The consistency wasn’t perfect, but it still tasted great on top of waffles. And it still worked for my project, so it’s a win-win.

It’s recipes like these that make me want a VitaMix. I’m sure I would have been able to have a smoother consistency and silkier texture with one. Oh well, I make do with what I have.

This is one of the easiest things to make. Whir up the speculoos cookies, add some oil and flavors, and you’re done. Not much to it. It’s delicious on waffles with some vanilla ice cream, or even on some fruit.

The thing about coconut oil is that it is hard, unless it’s 76 degrees or more. Then it melts. So when I made this recipe, it was so hot in my kitchen that I didn’t have to melt the oil – it was already liquid. Score one for me, because I had one less step of work to do! Not that zapping in the microwave takes much time…

The original recipe called for some sugar, but these were sugary enough, so I omitted it.


Homemade Speculoos Spread, adapted from Seitan is my Motor:


  • 150 grams speculoos cookies (I used 45 of the teeny ones I made)
  • 1/2 teaspoon vanilla extract
  • 1/4 cup (or 50 grams) refined coconut oil
  • 1/2 teaspoon cinnamon
  • 1 teaspoon safflower oil (or another flavorless oil)


1. Using your food processor, grind the cookies into a fine meal.

2. Melt the coconut oil and let cool down until luke warm.

3. Mix speculoos meal with the remaining ingredients except the safflower oil and transfer to a bowl. Stir in fat and oil. Mix until well combined. That’s it.

This spread will harden when stored in the fridge. You should take it out at least 30 minutes before serving, or microwave it for about 30 seconds.