Coffee Ice Cream with Speculoos Spread

Coffee Ice Cream with Speculoos Spread
By The Cooking World, Editorial Staff
March 12, 2021

The Ultimate Coffee Ice Cream Recipe

We know it's still winter, and that many of us still have to deal with freezing temperatures and lots of snow, but we couldn't resist sharing this coffee ice cream recipe with you.

In this recipe, we took everyone we learned in our first coffee ice cream recipe and make it even better. This time we decided to add vanilla and coffee extract for a more complex flavor and a homemade speculoos spread because nothing goes better with coffee than the caramelized flavor and aromatic spices of Belgian speculoos. Besides all these, we decided to use a declines coffee sent by our friends from The Coffee Vine.

20 minutes
1 hour 30 minutes
850 ml


For the Ice Cream Base

330 g (1 1/3 cups) whole milk
150 g (1 3/4 cups) whole coffee beans
115 g (1/2 cup) white granulated sugar
40 g (2 tablespoons) light corn syrup
15 g (2 tablespoons) dry milk powder
1g (1/4 teaspoon) xanthan gum
330 g (1 1/3 cups) heavy cream
4 g (1 teaspoon) vanilla extract
4 g (1 teaspoon) coffee extract

For the Speculoos Spread

150 g (1 cup) finely ground speculoos crumbs
100 g water (1/3 cup plus 1 tablespoon
0.8 g (1/4) teaspoon ground cinnamon
30 g (2 tablespoons) golden syrup
15 g (1 tablespoon) vegetable oil

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  1. Heat the milk and whole coffee beans in a medium saucepan until it is quite warm and steamy, but not boiling. Once the mixture is warm, cover, remove from the heat, and let steep at room temperature for 45 minutes.
  2. Pour the milk through a strainer. Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible. Then discard the beans.
  3. In a medium saucepan reheat the milk, adding sugar, corn syrup, dry milk, and xanthan gum (mix the dry milk and xanthan gum in a separate bowl before adding to the milk). Cook this mixture in medium heat, stirring often until the sugar has dissolved, about 3 minutes. Remove from heat.
  4. Add the cream and whisk until fully combined. Transfer the mixture to a large bowl and place it over an ice bath until cold, it should take approximately 15 minutes.
  5. While the ice cream base cools down start making the speculoos spread. Combine cookie crumbs, water, cinnamon, and golden syrup in a small saucepan. Cook over medium heat, whisking constantly, until crumbs have dissolved and mixture feels smooth between your fingertips, about 90 seconds. Remove from heat and transfer to a tall, narrow container, stirring occasionally until the steam subsides, about 5 minutes. Add vegetable oil and process with an immersion blender until homogeneous and smooth.
  6. Once the ice cream base is chilled it's time to make the actual ice cream. Pour the mixture into an ice cream maker and churn, according to your machine’s instructions, until it has the texture of soft serve.
  7. When churned, add half of the specula's spread and transfer the ice cream to a freezer-friendly container, and freeze until firm, about 6 hours.
  8. Serve with the rest of the specula's spread and with some cookie crumbs.
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