Speculoos Ice Cream — Haunted Biscuit House
Smooth speculoos ice cream with caramelized biscuit flavor and warm spice. Crisp biscuit walls traced with dark chocolate cobwebs form a crumbling haunted house around the scoops.
- Prep
- 25 min
- Program
- ICE CREAM
- Level
- Medium
- Price
- €€
Prepare the base
Add the whole milk, speculoos spread, sugar and salt to a blender.
Blend until completely smooth and the sugar is fully dissolved. Scrape down the blender sides with a spatula and blend briefly again if needed.
Add the heavy cream to the blender jug and stir until evenly combined without whipping.
Freeze and spin
Pour the mixture into a Ninja CREAMi pint, without exceeding the MAX FILL line.
Close with the storage lid and freeze flat for 24 hours.
Once fully frozen, run the ICE CREAM program.
If the texture is powdery or crumbly after the first cycle, run RE-SPIN.
Still not right after re-spinning? See how to fix the texture.
Serve
Keep the processed ice cream covered in the freezer while you prepare the decoration. Break the speculoos biscuits into broad pieces with jagged upper edges, keeping the smaller fragments and crumbs. Lay the pieces flat on a plate lined with baking parchment.
Finely chop the dark chocolate and place it in a dry heatproof bowl over a saucepan of gently simmering water, without letting the bowl touch the water. Stir until melted and smooth, then remove the bowl from the saucepan.
Transfer the melted chocolate to a small piping bag and snip a tiny opening. Pipe a doorway and window on the largest biscuit pieces. To add cobwebs, pipe three short rays from an upper corner and join them with two curved lines. Drizzle any chocolate left in the bag over the smaller biscuit fragments.
Refrigerate the decorated biscuits for 5-10 minutes, until the chocolate is firm.
Scoop the ice cream into small bowls. Push the broad decorated biscuit pieces into the ice cream in angled pairs to form broken house walls, with the doorways and cobwebs facing outward. Scatter the smaller fragments and crumbs around them as rubble. Serve immediately while the biscuits are crisp.
Enjoy!
Storing leftovers
Flatten any remaining ice cream to level the surface before returning the pint to the freezer. This will make the next spin easier and reduce unnecessary strain on the machine. Learn more about after-serving habits.
Tips
- Use smooth speculoos spread at room temperature so it blends evenly into the milk. Crunchy spread leaves biscuit pieces in the base.
- Choose plain rectangular speculoos biscuits rather than filled or chocolate-coated versions; their broad faces give you room to pipe the doors and webs.
- Keep the biscuit pieces broad enough to stand upright with their lower edges supported by the ice cream. The scene represents a ruined house, so uneven edges work well.
- Store any ice cream you are keeping without the biscuit decoration, which softens on contact with the ice cream.
Nutrition | 100 g | Pint |
|---|---|---|
| Calories | 245 | 1,321 |
| Protein (g) | 3.3 | 17.8 |
| Carbs (g) | 24.1 | 129.9 |
| Fat (g) | 14.9 | 80.3 |