These crumbly, faintly spiced biscuits were born to be blended with ice cream.
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Five long years ago “cookie butter” appeared on the limited-edition soft serve menu at my local Carvel in Brooklyn, and I’ve been chasing that high ever since—yearning for the warm, toasty flavors of speculoos contrasting with softened frozen dairy. So when my coworker, food editor Jesse Szewczyk, decided to fuse together vanilla ice cream and cookie butter in a, I ran straight for the test kitchen.
Speculoos is a category of Belgian and Dutch molded biscuits that have a pleasantly sandy, brittle snap, and a faintly spiced brown sugar sweetness. It’s a familiar and comforting flavor to anyone who’s been handed a red-and-white plastic sleeve of Lotus brand Biscoff cookies on a domestic flight in the past 30 years. The cookies are neutral enough to go with the in-flight beverage of your choice but recognizable enough to have spawned a whole cottage industry of speculoos-flavored products.
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