Saturday, November 12, 2011

Speculoos Ice Cream

While testing for Carla Kelly I got to try out simply the best ice creams I have ever made or eaten for that matter. I keep begging her to write an all ice cream book it's that good! All ice creams I make now are based on her formula with slight variations. I didn't want to blog about them without asking Carla but she has given her blessing on it so I can share one of the variations I created using her super duper ice cream formula.

Speculoos cookies are definitely addictive. They are like plain and yet not all at the same time. I love them and so does everyone else in my house! I found four packages of them at a specialty shop here in Ottawa (Swiss Pastries in Carlingwood for the locals) and I greedily bought all four. I couldn't wait to experiment with them! I had them for a few days and all I had done with them was eat them straight up with in itself is an excellent way to do it but I wanted to incorporate them into something else. I then tried them as a graham cracker substitute in the crust to my first Vegan Pie in the Sky pie which worked pretty well but was a bit greasy since I didn't compensate for the oiliness of them when I mixed it up. Then I mixed up a batch of Brown Sugar Cinnamon ice cream (which I blogged about the other day) and served it with two cookies which worked really well together and then I realized I need to make the cookies into an ice cream. I thought about the best way to do it that night and went to work at it the next day. I used the basic formula from Carla's ice cream but incorporated broken up cookies right into the mix and made a few changes since the cookies themselves are sweetened and oily (see...lesson learned!). I mixed it in the Vitamix figuring if it could crush whole nuts into cream that the cookies would incorporate into the ice cream base just as well and it worked! I added a few things and gave it a taste and oh man! It tastes just like the cookies except better because it is smooth and rich and creamy! Like Speculoos and (non-dairy) milk. Like if Christmas were edible, it would taste like this.

Now go and find some Speculoos cookies and mix up a won't regret it!

Speculoos Ice Cream (Variation of Carla Kelly's vanilla ice cream recipe)

1 pkg Speculoos cookies (minus two cookies that you will eat while the blender is blending)
1/2 pkg extra firm boxed tofu (like Mori-Nu)
1 1/2 cups soy milk
1/4 cup canola oil
3/4 cup brown sugar
2 tsp vanilla extract

Combine all ingredients in blender and mix on highest speed until smooth. This will work best in a Vitamix or other high speed blender. Once it is completely smooth and creamy, place in the fridge until well chilled then process according to your ice cream maker's instructions. If you have a counter top self-chilling ice cream maker (yes I am spoiled!) you can simply pour from the blender into the machine and process immediately. Store in freezer once it's done, enjoy! 

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