Go Back

Speculoos Crunch Ice Cream Cake


  • 1 jar of Speculoos Cookie Butter
  • 5 Cups Rice Krispies
  • 3 quarts of Vanilla Ice Cream
  • 1 spring-form pan


  1. Place a 9 or 10 inch spring-form pan in the freezer to chill.
  2. 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.
  3. 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.
  4. While the coated cereal mixture is cooling, remove the ice cream from the freezer and place in the refrigerator to soften.
  5. 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.
  6. 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.
  7. Reserve 2 cups of the Speculoos-cereal mixture.
  8. 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.
  9. Cover with plastic wrap and place the springform pan back into the freezer for at least 4-6 hours or overnight until completely frozen.
  10. Remove the cake from the freezer about 30-45 minutes before serving and place in the refrigerator to soften a bit.
  11. 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.