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Place a 9 or 10 inch spring-form pan in the freezer to chill.
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In a large saucepan over low heat, combine the Speculoos and Rice Krispies cereal. Mix well until the Rice Krispies are completely coated with the Speculoos. Remove from heat.
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Line a sheet pan or cookie sheet with parchment or wax paper. If you have neither a silicon liner will do. Pour the Speculoos-Rice Krispies mixture onto the lined sheet pan and spread evenly. Then place in the freezer to chill.
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While the coated cereal mixture is cooling, remove the ice cream from the freezer and place in the refrigerator to soften.
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After about 30-45 minutes (you want the Speculoos coated cereal to be cooled and firm but not frozen at this point) – using a fork and knife – cut the coated cereal into bite sized pieces. Place back into the freezer, if necessary, until the ice cream is softened.
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Once your ice cream is softened (it should be just softened enough to stir in the coated cereal but not so melted that it is runny), remove the Speculoos-cereal pieces, the large mixing bowl and the spring-form pan from the freezer.
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Reserve 2 cups of the Speculoos-cereal mixture.
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Quickly combine the ice cream and remaining coated cereal in the chilled mixing bowl, then pour the mixture into the chilled spring-form pan, packing it firmly so that there are no air pockets. Top the cake with the reserved Speculoos-cereal mixture.
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Cover with plastic wrap and place the springform pan back into the freezer for at least 4-6 hours or overnight until completely frozen.
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Remove the cake from the freezer about 30-45 minutes before serving and place in the refrigerator to soften a bit.
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When ready to serve, place the cake on a platter or cake stand and remove the sides of the spring-form pan. Cut and serve immediately.