Speculoos-Stroopwafel Ice Cream Recipe

By
Max Falkowitz
Max Falkowitz is a contributing writer at Serious Eats.
Max Falkowitz
Max Falkowitz is a food and travel writer from Queens. From 2012 to 2015 he worked at Serious Eats, first as New York editor and later as features editor. He's also the co-author of the Dumpling Galaxy Cookbook with Helen You, and the author of the trivia game Taste Test: 200 Trivia Questions for Food Nerds.
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Updated Apr. 15, 2020
ice cream
Photo: Max Falkowitz

Speculoos spread, also known as Biscoff spread, can be found in specialty groceries, European import shops, and on the web. The New York-based Wafels and Dinges also offers their version for purchase at carts or online.

Stroopwafel are increasingly available in gourmet shops and supermarkets, such as Trader Joe's.

Recipe Facts

5

(1)

Active:30 mins
Total:10 hrs
Serves:8 to 10 servings
Makes:1 quart

Rate & Comment

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  • 6 egg yolks
  • 1 cup speculoos spread
  • 2 tablespoons sugar
  • 3 cups half and half
  • 3/4 teaspoon kosher salt
  • 2 teaspoons freshly grated ginger
  • 2 petals star anise
  • 1 1/2 cups finely chopped stroopwafel, from 4 to 6 large cookies

Directions

  1. In a curved saucepan or large bowl, whisk together egg yolks, speculoos, sugar, and about 1 cup half and half until a smooth paste forms. Add remaining ingredients and whisk till smooth.

  2. Cook custard on medium low heat, whisking very frequently, until it thickens to coat the back of a spoon but a swiped finger leaves a clean line. Transfer to an airtight container and chill overnight. Keep chopped stroopwafel chilled in freezer.

  3. The next day, churn ice cream according to manufacturer's instructions. In last minute of churning, slowly add in stroopwafel chunks. Serve immediately as soft serve or let firm up in freezer for 2 to 3 hours.

Special equipment

Ice cream maker

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