As you know, we have a real thing for spiced biscuits and speculoos are no exception. We were introduced to them when we visited our lovely friend Olivia who lives in Brussels. Speculoos (as they are called in Belgium) or speculaas (as they are called in Holland) are spiced biscuits made with cinnamon, nutmeg, cloves, ginger, cardamom and pepper. As you might expect, speculoos are traditionally made and eaten at Christmastime, particularly before the Feast of St Nicholas in early December. Nowadays though, speculoos are eaten all the time and recently have become quite popular in the UK (we are given them with our tea at our hairdressers’!), particularly because “speculoos spread” has become widely available in supermarkets. This is a great and dangerous development, and a serious contender to Nutella!

We were recently given a jar and in effort to diversify how we eat it (usually with a spoon straight from a jar), we thought about using it in one of our favourite food groups: ice cream! As you should know by now – we love ice cream, particularly our usual easy recipe for ice cream. And let us tell you – when we used the speculoos spread in our ice cream recipe, along with chunks of chocolate brownies (a la Ben & Jerry’s), it was heaven.

Now, we apologise for giving you a dessert recipe right in the middle of Lent, but if it’s any consolation: 1) this recipe is obviously freezable and 2) Easter is a couple weeks away! So you can make this now, forget about it and have a dessert ready for Easter lunch that doesn’t involve Mini Eggs.

Makes enough for one 12 x 6 inch plastic container

600 ml double cream
397g condensed milk
1/2 jar of smooth speculoos/”caramelised biscuit” spread
5 large brownies, cut up into little cubes

1. In a large mixing bowl, whisk the cream and condensed milk together, either using a hand whisk or an electric whisk, until the mixture is thick like custard. It will have also nearly doubled in size.
2. Spoon the speculoos spread into the bowl and mix carefully so that the spread is completely incorporated.
3. Add the brownie pieces and mix in carefully so as not to break up the brownie into crumbs!
4. Spoon the mixture into a large freezeable plastic container. Freeze for 8 hours or overnight.
5. Enjoy whenever you like for an indulgent treat!

So what do you think? Feel free to share your questions and comments below! We’d love to hear what you have to say.