These cookie chunks are inspired by the famous spiced cookies from Belgium, which are zippier than American gingersnaps. Soft-baked Speculoos meld wonderfully when folded into ice cream, but if you’d like to make them crunchier, break the cookies into little bite-sized nuggets and toast them in a low oven (325°F, 165°C) for about 10 minutes, until dry and crispy. Cool completely, then fold the crunchy bits into your ice cream.

　　

Ingredients

makes 1 1/2 cups (200 g) crumbled cookies

　　2 tablespoons (30 g) salted butter, at room temperature

　　3 tablespoons (45 g) packed light or dark brown sugar

　　1 tablespoon molasses

　　1 large egg yolk

　　1/2 cup (70 g) flour

　　1/4 teaspoon baking soda

　　2 teaspoons ground cinnamon

　　1 teaspoon ground ginger

　　1 teaspoon ground allspice

　　

Step 1

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

　　

Step 2

Beat together the butter and brown sugar in a medium bowl until smooth. Stir in the molasses and egg yolk.

　　

Step 3

In a separate small bowl, stir together the flour, baking soda, and spices. Stir the dry ingredients into the butter mixture and mix until smooth. Using your hands, pat the batter onto the baking sheet in a circle about 5 inches (12 cm) in diameter, then bake for 18 minutes. Remove from the oven and let cool. Once cool, break the Speculoos into bite-sized chunks.

　　

Mixing Them In

Step 4

Fold bits of Speculoos into 1 quart (1 liter) of ice cream as you remove it from the machine.

　　

Storage

Step 5

Once baked, Speculoos can be stored for up to 3 days at room temperature, well wrapped, or in the freezer for up to 1 month. The unbaked dough can also be stored in the freezer for the same amount of time.

　　The Perfect Scoop