The other day, some folks from Nestle sent me their new Nestle Temptations Flavours of the World Dutch Speculoos ice cream. A mouthful, I know, but the only three words you really have to remember are ‘Nestle’ and ‘Dutch Speculoos’. And yes, it is as good as it sounds. And because I am always looking to recreate things I like eating, the Nestle Dutch Speculoos ice cream inspired me to attempt some Speculoos-flavoured ice cream right here at home!
I know normal people would just run out to the store right now to buy pints of the Nestle Dutch Speculoos just like my cousin did when I shared a sneak peak Instagram photo for this post, but I guess I’m just too much of a sucker for trying to make homemade versions of everything. Let’s just say I am a firm believer in the saying, ‘Imitation is the best form of flattery‘ when it comes to food. My homemade Speculoos ice cream may not taste like Nestle’s, but I’m just as pleased with the results. The recipe involves only a few ingredients and steps too!
For this recipe I used the Poppies brand of Speculoos spread in the Crunchy variant. I always go for the crunchy version for my spreads because I love having a surprise I can bite into. It’s the first time I ever tried Poppies and if I’m going to compare it to the other speculoos cookie butters I’ve tried (namely Biscoff and Trader Joe’s), I would say this one has a wonderfully toasted flavour that the others don’t have. It somehow makes the gingerbread-ness of it deeper both in scent and flavour, plus it’s not too sweet. I thought it was just perfect for this purpose, and for any eating purpose really.
Frankly what I love most about the Speculoos Cookie Butter is how it really brings out that homey Christmas mood. Having it stocked in the pantry all-year round can almost help you feel like it’s Christmas any time. You can eat it in any form, add it in pastries or desserts, and it doesn’t lose its distinct flavour. Whoever invented this stuff really had a stroke of genius because I’m glad I can now use it to make ice cream!
This homemade version of Speculoos ice cream is really creamy (sorry if my photos above show it melted quite a bit) despite being a non-custard type of ice cream, and for good measure I just had to stick a few of Poppies Caramelitos cookies in there as well.
Of course you could just as easily stick your favourite speculoos cookie brand among your scoops of Nestle Dutch Speculoos ice cream. We here at home like to use the cookies as spoons.
Speculoos Ice Cream
Makes about 1 litre
- 1 cup + 2 Tablespoons Speculoos Cookie Butter spread of choice*
- ¼ cup white sugar
- 1 ¼ cups whole milk
- 2 cups heavy whipping cream
- Roughly crushed Speculoos cookies and more spread, for optional add-ons**
- Before beginning the recipe, remember to chill your ice cream maker's bowl as per manufacturer's instructions.
- 1. Using a stand mixer, handheld mixer, or a strong hand, begin to cream the Speculoos spread and white sugar together for about 1 minute. Turn the mixer off, add the whole milk and slowly mix.
- 2. Once the milk has started to combine with the spread, turn up the speed of the mixer and mix until well incorporated and soup like, around 5 minutes. Add the heavy whipping cream to the mixture until combined, about another minute.
- 3. Chill your mixture for at least 30 minutes.
- 4. Pour the chilled mixture into your ice cream machine and follow manufacturers instructions for churning.
- 5. Once your ice cream is done it will resemble soft serve ice cream. Scoop ice cream into an air tight container. If using add-ons, sprinkle cookie bits, then place 2 tablespoons of Biscoff spread in the container and swirl. Seal and store in the freezer for up to 1 week.
** Because I did use the crunchy variant of Speculoos spread, I decided not to add cookie bits and completely forgot about the swirling part. However I highly recommend the add-ons for a more complete Speculoos experience. Adapted from Katie's Cucina blog
Nestle Temptations Dutch Speculoos Ice Cream Review
The whole speculoos cookie butter craze continues to make its way into every household, especially now that the branded spreads that were previously hard to get locally has been made widely available in the Supermarket. And now, we get another way of enjoying it in this ice cream creation by Nestle.
I love the idea of the Nestle Temptations line. It took the flavours that certain countries are known for and created around them. If you’ve ever had any of the flavours in this line, you would know that it’s simply too easy to give in to the temptation of these ice creams. My personal favourite is their French Salted Caramel which was literally loooove at first bite, but they also have Belgian Chocolate Praline, and Italian Coffee Affogato. Now we add the Dutch Speculoos to that list.
Spiked with cinnamon, nutmeg, and other spices, the sweet Dutch Speculoos ice cream captures the cozy flavours of the speculoos cookie butter that make people keep coming back to it. The ice cream is also rippled with cookie butter and cookie chunks just to make sure it satisfies the cravings of even the biggest cookie butter fiends. These chunks are what I always chase after. YUMMMMEH.
Adding a scoop of this Dutch Speculoos ice cream will elevate the experience of eating even the simplest fare, such as waffles, fruits, or even pan de sal! This is the sort of thing that makes it okay to forget dieting for a moment and embrace a little bit of luxurious indulgence. This is the sort of thing you simply say yes to!
Again, I would like to thank Nestle ice cream for sending me the new Dutch Speculoos flavour, and consequently inspiring me to make a homemade version too! Follow Nestle Ice Cream on Facebook!
Full disclosure: I was sent some Nestle Temptations Flavours of the World Dutch Speculoos ice cream to try, but as always all opinions expressed are my own.