Riad Kitchen

Exploring Global Cuisines

Speculoos ice cream swirled in a yellow bowl topped with crushed Speculoos biscuits

Creamy No-Cream Homemade Speculoos Ice Cream

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RIAD KITCHEN
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Speculoos ice cream swirled in a yellow bowl topped with crushed Speculoos biscuits

If you love rich, deeply caramelized flavors, this homemade Speculoos ice cream is about to become your new obsession…If you are a fan of rich, deeply caramelized flavors, Speculoos (Biscoff) is likely high on your list of obsessions. There is something magical about that unique blend of cinnamon, brown sugar,

and spice. But what if you could transform those crunchy Belgian biscuits into a velvety, soft-serve style Italian gelato right at home?
Thanks to the Ninja Creami (or Ninja Swirl), making premium-quality ice cream has never been easier. Today, we are diving into a brilliant, budget-friendly recipe that delivers an incredibly creamy texture without using heavy cream. Intrigued? Let’s look at the secret step that makes this possible!

Why This Speculoos Ice CreamWorks

Traditional ice cream relies heavily on heavy cream (crème liquide) to achieve a smooth mouthfeel. This recipe takes a lighter, smarter approach by using natural yogurt and a pantry superstar: vanilla pudding powder. The starch in the pudding powder acts as a natural stabilizer, preventing ice crystals from forming during the freezing process and ensuring a dense, gelato-like finish.

Ingredients Checklist

  • 2 containers (approx. 250g total): Plain natural yogurt (Yaourt nature)
  • 120 ml: Whole or semi-skimmed milk
  • 80 g: Speculoos cookie butter (Pâte de spéculoos)
  • 100 g: Speculoos biscuits (Biscoff)
  • 30 g: Granulated sugar
  • 1 tbsp: Vanilla pudding powder (Pudding poudre vanille)

Step-by-Step Instructions

Step 1: Base Preparation & Freezing

  1. Soak the Biscuits: Roughly crush your Speculoos biscuits into a bowl, pour the 120ml of milk over them, and let them sit for 5 minutes until fully softened.
  2. Blend the Base: Add the plain yogurt, sugar, Speculoos cookie butter, and vanilla pudding powder into the bowl with the soaked biscuits.
  3. Mix Until Hairy-Smooth: Use a hand blender or a food processor to blitz the mixture thoroughly. It is crucial that the liquid is perfectly smooth and uniform.
  4. The Freeze: Pour Speculoos Ice Cream the mixture into your designated pint, secure the lid, and place it flat in your freezer for 12 to 24 hours.
Speculoos ice cream base preparation in four steps: biscuits soaking in milk, ingredients in a bowl, blended base, and pint ready for freezing

Step 2: The Magic Spin (Turbinage)

  1. Remove the frozen pint from the freezer and lock it into the Ninja Creami outer bowl.
  2. Select and run the “Ice Cream” program.
  3. Fixing the Texture: Because this recipe is cream-free, it might look a bit crumbly or powdery after the first spin. Don’t panic! Simply add a tiny splash of fresh milk (about a tablespoon) to the center, place it back in the machine, and run the “Re-spin” cycle 1 to 2 times. It will magically transform into a glossy, ultra-creamy soft serve.
Speculoos ice cream mix-in steps: chopping biscuits, adding crushed biscuits, churning in Ninja Creami, and swirling cookie butter

Step 3: Upgrading to “Gourmet Status”

  • For the Crunch Lovers: If you love texture contrasts, roughly chop up a couple of extra Speculoos biscuits, drop them into the center of your spun ice cream, and press the “Mix-in” button.
  • The Molten Core Idea: For an absolute showstopper, swirl a generous tablespoon of melted Speculoos cookie butter right into the middle of the pint before serving for a delicious molten core effect (cœur coulant).Speculoos Ice Cream
Speculoos ice cream re-spin: adding a splash of milk, mixing, and swirled finished Speculoos ice cream in a pint

Serving Suggestions

Because this recipe doesn’t use heavy cream, it holds its shape beautifully while staying incredibly smooth. This unique texture gives you two fantastic ways to serve it:


The Classic Scoop: Use a standard ice cream scoop to serve perfect, dense spheres into elegant bowls. It looks exactly like traditional Italian gelato.
The Soft-Serve Look: For that photogenic, Instagram-ready aesthetic, transfer the ice cream into a piping bag with a star tip. Recreate that signature, swirling soft-serve look right into a waffle cone or a glass dish.
The Perfect Finishing Touches
To give it that final “gourmet status,” don’t skip the toppings:


1 Crushed Biscoff Crumbs: Dust the top with finely crushed biscuits for a nice crunch.
2 A Warm Drizzle: Melt a tablespoon of Speculoos cookie butter in the microwave for 10 seconds and drizzle it over the ice cream.
3 The Final Touch: Tuck a whole biscuit into the side for the perfect presentation.
Happy churning!