For our collaboration with the Zaubertopf Club, the magazine for all Thermomix owners, the Zaubertopf team has developed this recipe with our vegan speculoos spread. This wintry ice cream with a spicy, aromatic speculoos cookie flavor is the ideal dessert for the Christmas season.
Place the chocolate chips in the mixing bowl, chop for 7 seconds on speed 6 and decant. Place the sugar in the mixing bowl and pulverize for 10 seconds on speed 10. Add the remaining ingredients and mix for 30 seconds on speed 4. Pour the speculaas mixture into silicone ice cube trays and freeze for 2 hours.
Place the ice cubes in the blender jug and blend for 15 seconds on speed 5. Then blend for 15 seconds on speed 4 until creamy. Pour the mixture into a piping bag and pipe on as soft ice cream. Roll in crushed chocolate chips and enjoy.
The time required to mix the soft ice cream until creamy may vary slightly depending on how the freezer is set.
You can find the original recipe and video instructions at zaubertopf-club.de.
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