← All recipes

🍰 Homemade Speculoos Ice Cream with Pear Compote

975 kcal · 30 min · 4 servings

Ingredients

• Cashew nuts 250 g
• Agave syrup 10 tbsp
• Coconut oil 2 tbsp
• Almond drink 100 ml
• Coconut milk 400 g
• Vanilla sugar 2 tsp
• Sea salt pinch
• Speculaas cookies 10 pcs
• margarine, vegan 50 g
• Pears 2 pcs
• Cinnamon 1 tsp
• Semi-sweet white wine 30 ml
• Cardamom, ground pinch
• Spice mix for gingerbread 1 tsp
• Star anise 1 pc

Instructions

1. 1. Place the cashew nuts in a bowl.
2. 2. Cover the nuts with hot water.
3. 3. Let the cashew nuts soak for at least 30 minutes.
4. 4. Drain the water and let the nuts drip dry.
5. 5. Put 8 tablespoons of agave syrup, coconut oil, and the drained cashew nuts into a pot.
6. 6. Heat the mixture on medium heat for 2 to 3 minutes.
7. 7. Deglaze the mixture with almond drink and coconut milk.
8. 8. Add 1 teaspoon of vanilla sugar and a pinch of salt.
9. 9. Blend everything finely with a hand blender.
10. 10. Pour the ice cream base into your ice cream maker.
11. 11. Let the mixture freeze for about 30 minutes.
12. 12. Place the speculoos cookies in a freezer bag.
13. 13. Crush the cookies into small pieces using a rolling pin.
14. 14. Add the crumbled cookies to the ice cream maker.
15. 15. Let the mixture freeze for another 30 minutes.
16. 16. Melt margarine in a frying pan.
17. 17. Peel the pears and remove the core.
18. 18. Cut the pears into small cubes.
19. 19. Fry the pear cubes in the margarine until light brown.
20. 20. Stir frequently to prevent burning.
21. 21. Add a pinch of cinnamon, 1 teaspoon of vanilla sugar, and 2 tablespoons of agave syrup.
22. 22. Deglaze the pears with white wine.
23. 23. Let the compote simmer briefly.
24. 24. Serve the speculoos ice cream with the warm pear compote.

Nutrition per serving

• kcal: 975
• Protein: 13 g · Fett/Fat: 68 g · Carbs: 88 g