I’ve never made anything intentionally vegan before. I mean, I’ve made quite a few ice cream recipes in the past but they’ve all been egg-based and heavy cream or whipped topping. So when I made a double batch of homemade speculoos spread for my birthday S’mores Cake, I thought it would be fun to make ice cream with the leftovers. Shocked that there were any leftovers? Yeah, me too, but hey, that s’mores cake was rich and very filling. No room for extra speculoos spread. I put together a delicious recipe for speculoos ice cream with lots of egg yolks, sugar and milk but something just seemed off about the recipe, like I’d done it too many times before. So when I saw the raw almonds on the top shelf of my freezer, just begging to come out and play, I thought that making an ice cream base with the ground nuts would be a fun new idea for me. I’ve seen it done with cashews many times (I write this as I soak cashews to make Raw/Vegan/Gluten-Free Cheesecake) but I had almonds in the house so I just went for it.

Vegan Speculoos Ice Cream

1/2 cup raw almonds, sliced
1/4 cup coconut milk
1 cup speculoos spread (recipe below)
1 cup water
1/4 cup agave nectar
1 tsp vanilla extract
1 tsp ground cinnamon
1 tsp ground ginger
1 dozen homemade Speculoos Buttons– made with vegetable shortening and no eggs, broken into little pieces

Speculoos Spread
makes 1 cup

2 dozen homemade Speculoos Buttons– made with vegetable shortening and no eggs
1/2 cup coconut milk
1/4 cup brown sugar
2 Tbsp vegetable shortening, melted
2 tsp lemon juice
1/2 tsp cinnamon

1. Grind the cookies and brown sugar together in a food processor.
2. Add the coconut milk and blend.
3. Add the vegetable shortening and lemon juice and blend one more time. Refrigerate until ready to use.

I blended the almonds, coconut milk, speculoos spread, water and agave in my food processor until smooth. Add the vanilla extract, cinnamon and ginger and blend.

I poured the vegan custard into my ice cream maker and churned for 15 minutes. In the last few minutes of churning time, I added most of the crushed up speculoos cookies (the rest were to sprinkle on the ice cream later).

You can eat the creamy ice cream right away or place in a container and freeze. Top with more crushed up speculoos cookies.

 

Vegan Speculoos Ice Cream
 
Author:

Ingredients
Vegan Speculoos Ice Cream
  • ½ cup raw almonds, sliced
  • ¼ cup coconut milk
  • 1 cup speculoos spread (recipe below)
  • 1 cup water
  • ¼ cup agave nectar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 dozen homemade Speculoos Buttons- made with vegetable shortening and no egg, broken into little pieces
Speculoos Spread
  • 2 dozen homemade Speculoos Buttons- made with vegetable shortening and no egg
  • ½ cup coconut milk
  • ¼ cup brown sugar
  • 2 Tbsp vegetable shortening, melted
  • 2 tsp lemon juice
  • ½ tsp cinnamon
  • 1. Grind the cookies and brown sugar together in a food processor.
  • 2. Add the coconut milk and blend.
  • 3. Add the vegetable shortening and lemon juice and blend one more time. Refrigerate until ready to use.

Instructions
  1. Blend the almonds, coconut milk, speculoos spread, water and agave in a food processor until smooth.
  2. Add the vanilla extract, cinnamon and ginger and blend.
  3. Pour the vegan custard into an ice cream maker and churn for 15 minutes. In the last few minutes of churning time, add most of the crushed up speculoos cookies (the rest were to sprinkle on the ice cream later).
  4. You can eat the creamy ice cream right away or place in a container and freeze. Top with more crushed up speculoos cookies.