Speculoos & Coffee Ice Cream Log
Discover an original ice cream log that combines the intensity of coffee with the spicy sweetness of speculoos. Easy to make, this sophisticated dessert delights the palate with its contrasting layers of ice cream, flavored whipped cream and crunchy biscuits. Preparation takes only 20 minutes and a night of freezing. Follow our steps for perfect assembly and a smooth texture. Decorate with whole speculoos for a festive presentation. This log is perfect for holidays or a special dinner, offering a gourmet end to the meal that will impress your guests.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Line the mold with plastic wrap, leaving a large overhang. Place it in the freezer.
- 2
Crush the speculoos: place them in a freezer bag and crush with a rolling pin to get a mix of coarse crumbs and powder. Set aside.
- 3
Make the coffee whipped cream: in a very cold bowl, pour the very cold cream, coffee extract (or instant coffee) and powdered sugar (if using). Whip vigorously until firm peaks form. Refrigerate.
- 4
Take out the coffee ice cream and let it soften for 10-15 minutes.
- 5
Spread half of the ice cream (500 ml) in the bottom of the cold mold. Press down and smooth.
- 6
Spread half of the coffee whipped cream (about 50 ml) over the ice cream.
- 7
Sprinkle half of the speculoos crumbs (75 g).
- 8
Repeat the layers: remaining ice cream, remaining whipped cream, and finish with a generous layer of the remaining speculoos crumbs, pressing them lightly into the surface.
- 9
Cover tightly with the overhanging plastic. Place immediately in the freezer for at least 6 hours, ideally overnight.
- 10
Take the log out 8-10 minutes before serving. Turn the mold over onto a serving plate. Pull on the plastic to unmold.
- 11
Decorate generously with whole speculoos and additional crumbs. For a professional finish, dust with a little cinnamon or cocoa.
- Very cold cream: This is the secret to whipped cream that whips well. Place bowl and whisk in the freezer 10 minutes before.
- Coffee extract vs instant: Extract gives a purer flavor; finely ground instant avoids grains and brings a different intensity.
- Packing the layers: Essential to avoid air pockets and get a compact, homogeneous texture.
- Decoration right before: The speculoos crumbs on the surface will keep their crunch if added after unmolding.
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