Ingredients
Scale
- 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
- Crush the speculoos cookies into fine crumbs.
- Mix the crushed cookies with melted butter until well combined.
- Press the mixture into the bottom of a lined loaf pan to form a solid base.
- Chill in the fridge while preparing the next layer.
- Combine the thick cream, speculoos spread, and sweetened condensed milk in a large bowl.
- Whisk until smooth and creamy, using a hand mixer if necessary.
- Pour the ice cream mixture over the chilled biscuit base, spreading evenly.
- Drizzle additional speculoos spread on top and swirl it into the ice cream.
- Place whole speculoos cookies on top for decoration.
- 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.
- 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