Speculoos & Salted Caramel Homemade Ice Cream
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Speculoos & Salted Caramel Homemade Ice Cream

Speculoos & Salted Caramel Homemade Ice Cream

Serves 4-6 | Freeze for 6 hours | with Speculoos Biscuit Crumb

Al fresco season is upon us at last! Bring some sunshine to mealtimes with this Speculoos & Salted Caramel Homemade Ice Cream.

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time25 minutes


serving amount

20 grams


450 grams

Creme Fraiche

(Contains Milk)

80 grams

Salted Caramel Sauce

(Contains Milk)

125 grams

Speculoos Biscuit Crumb

(Contains Cereals containing gluten, Soya May contain Milk)

397 grams

Condensed Milk

(Contains Milk)


Nutritional information

Energy (kJ)7631 kJ
Energy (kcal)1824 kcal
Fat102.9 g
of which saturates62.4 g
Carbohydrate205.1 g
of which sugars164.2 g
Protein24.1 g
Salt1.54 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Bowl
Medium Saucepan


Make the Ice Cream Mixture

a) In a medium saucepan off the heat, whisk together the cornflour, creme fraiche and salted caramel sauce.

b) Bring the mixture to the boil on medium-high heat, then reduce to a simmer, whisking constantly, until the mixture has thickened, 7-8 mins.

c) Pop the thickened creme fraiche mixture into a medium bowl, cover and refrigerate until completely cool, 1.5-2 hours.

Get Whisking

a) Once completely cooled, using an electric whisk, whip the creme fraiche mixture on high until it forms stiff peaks, 4-5 mins.

b) Reduce the whisk speed to medium, then slowly pour in the condensed milk until fully combined.

Dessert is Served!

a) Pour one third of the mixture into an appropriately sized container, then sprinkle over one third of the speculoos crumb.

b) Pour in half the remaining mixture then sprinkle over half the remaining speculoos crumb.

c) Pour in the remaining mixture, then sprinkle over the remaining speculoos crumb. Pop the ice cream mixture into the freezer until frozen, 6-8 hours.

d) Take the ice cream out of the freezer for 10-15 mins before scooping into serving bowls.