Cookie Spread Ice Cream

In a long winded manner I made speculaas cookies so that I could make cookie spread in order to make this cookie spread ice cream. It reminds me of our time in Paris where I first tasted this.

Cookie Spread Ice Cream
Head straight on to the Recipe For Cookie Spread Ice Cream ♥

The Western Cape has a fairly moderate winter climate with temperatures varying by a few degrees during the day. It does not get very cold here and my wardrobe reflects this. We usually travel to Europe in spring and autumn and the weather is mostly quite good. Needless to say, we are not going for the weather. But more often than not it will rain while we are there, and we have winter rain in the Cape. For that I have a Colombia jacket that has a zip in liner. At home I mostly use the jacket without the inner and I tend to wear them separately when we are overseas. Mostly because everything is heated so you need layers. My first layer is a heat generation top and unless it is very cold I just wear the anorak part of my jacket.

Today’s inspiration ♥ Recipe For Cookie Spread Ice Cream ♥ can be found on Lavender and Lime Click To Tweet

But, our next two overseas trips are planned for a colder time of the year. Not mid-winter cold thankfully. We will be in Scotland in October and England in February and I suspect we might even get snow. The jacket and inner liner alone are not going to be enough so I have to go out and buy some jerseys. I will also need a beanie, gloves and a scarf. Last week I bought myself a pair of leather hiking boots. The thick soles should keep my feet warm but just in case I have also bought some heat generation and polar fleece lined socks. You see, I do not like to be cold! Unless of course it is from eating a bowl of ice cream.

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5 from 2 votes

Cookie Spread Ice Cream

Make use of your favourite cookie spread for this eggless ice cream
Recipe Category: Dessert
Makes enough for: 1 batch of ice cream
All Rights Reserved: an original recipe from Lavender and Lime


  • 500 mls whipping cream
  • 250 mls milk
  • 200 g cookie spread
  • 2.5 mls ground cinnamon
  • 5 mls vanilla extract


  • Place all of the ingredients into a mixing bowl
  • Whisk to combine and then place into the bowl of your ice cream churner
  • Churn as per your ice cream machine manufacturer's' instructions
  • Place into a container and freeze for at least 4 hours before serving
Inspiration published on Lavender and Lime June 5:

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