Speculoos Ice Bars Without Ice Cream Maker

why make this recipe

Speculoos Ice Bars Without Ice Cream Maker are a delightful treat for anyone who loves the flavor of speculoos cookies. This recipe is simple and does not require an ice cream maker, making it accessible for everyone. These ice bars are creamy, rich, and bursting with the warm spices of speculoos, perfect for a hot day or a sweet snack at any time. They are a great way to impress friends and family with a homemade dessert that tastes incredible!

how to make Speculoos Ice Bars Without Ice Cream Maker

Ingredients:

• 200 g of speculoos cookies
• 50 g of melted butter
• 500 g of thick cream (at least 30% fat)
• 100 g of speculoos spread
• 60 g of sweetened condensed milk (preferably cold)
• About 200 g of speculoos spread for topping
• 8 to 10 whole speculoos cookies for decoration

Directions:

1. Prepare the biscuit base:

   • Crush the speculoos cookies into fine crumbs. You can use a food processor or place them in a plastic bag and crush them with a rolling pin.
   • Mix the crushed cookies with melted butter until well combined.
   • Press this mixture into the bottom of a lined loaf pan to form a solid base. Chill in the fridge while you prepare the next layer.

2. Prepare the ice cream mixture:

   • In a large bowl, combine the thick cream, speculoos spread, and sweetened condensed milk.
   • Whisk until the mixture is smooth and well-blended. Use a hand mixer if necessary to achieve a creamy consistency.

3. Finition and decoration:

   • Pour the ice cream mixture over the chilled biscuit base, spreading it evenly.
   • Drizzle the additional speculoos spread on top and use a knife or a skewer to swirl it into the ice cream.
   • Finally, place whole speculoos cookies on top for decoration.

4. Freeze:

   • Cover the pan with plastic wrap and freeze for at least 5-6 hours or until firm.

how to serve Speculoos Ice Bars Without Ice Cream Maker

Slice the ice bars into equal portions using a sharp knife. Serve them straight from the freezer for a refreshing dessert. They pair well with a cup of coffee or tea, enhancing the speculoos flavors even further.

how to store Speculoos Ice Bars Without Ice Cream Maker

Store any leftover Speculoos Ice Bars in an airtight container in the freezer. They will keep well for up to two weeks. Ensure the container is tightly sealed to prevent freezer burn.

tips to make Speculoos Ice Bars Without Ice Cream Maker

• For a smoother texture, ensure the cream and condense milk are at a cool temperature before mixing.
• Use a sharp knife dipped in hot water to cut the ice bars for clean slices.
• Add additional toppings, like chocolate shavings or nuts, for extra flavor.

variation

If you’d like to change up the flavor, you can try using other cookie flavors instead of speculoos. Gingerbread cookies or shortbread can lend unique tastes to the ice bars. You can also mix in chocolate chips or pieces of fruit for added texture and flavor.

FAQs

Can I use regular cream instead of thick cream?
Using regular cream will not give the same creamy texture. Always opt for cream with at least 30% fat for the best results.

How long do these ice bars last in the freezer?
These ice bars can last up to two weeks in the freezer. Just make sure they are stored properly in an airtight container.

Can I add more speculoos spread?
Absolutely! Feel free to adjust the amount of speculoos spread to suit your taste. Adding more will give a stronger flavor.

Speculoos Ice Bars Without Ice Cream Maker

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Creamy, rich ice bars bursting with the warm flavors of speculoos, perfect for a refreshing dessert.

• Total Time: 360 minutes
• Yield: 8 servings 1x

Ingredients

Scale 1x2x3x

• 200 g of speculoos cookies
• 50 g of melted butter
• 500 g of thick cream (at least 30% fat)
• 100 g of speculoos spread
• 60 g of sweetened condensed milk (preferably cold)
• About 200 g of speculoos spread for topping
• 8 to 10 whole speculoos cookies for decoration

Instructions

1. Crush the speculoos cookies into fine crumbs.
2. Mix the crushed cookies with melted butter until well combined.
3. Press the mixture into the bottom of a lined loaf pan to form a solid base.
4. Chill in the fridge while preparing the next layer.
5. Combine the thick cream, speculoos spread, and sweetened condensed milk in a large bowl.
6. Whisk until smooth and creamy, using a hand mixer if necessary.
7. Pour the ice cream mixture over the chilled biscuit base, spreading evenly.
8. Drizzle additional speculoos spread on top and swirl it into the ice cream.
9. Place whole speculoos cookies on top for decoration.
10. Cover the pan with plastic wrap and freeze for at least 300 minutes or until firm.

Notes

For a smoother texture, ensure the cream and condensed milk are at a cool temperature before mixing. Use a sharp knife dipped in hot water to cut the ice bars for clean slices.

• Author: aymane-mouraigmail-com-2
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: Freezing
• Cuisine: Belgian
• Diet: Vegetarian

Nutrition

• Serving Size: 1 ice bar
• Calories: 250
• Sugar: 18g
• Sodium: 80mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg

Keywords: speculoos, ice bars, dessert, no churn, homemade