Speculoos Ice Cream Bites

Ingredients

• 1 quart vanilla ice cream
• ½ cup Amoretti® Speculoos Creamy Cookie Spread

• 1-2 tbsp water
• 1 cup coconut oil, melted
• 1 cup Amoretti® Speculoos Creamy Cookie Spread
• ¾ cup thin pretzel sticks, broken into ¼“ pieces
• 2 tbsp flaky salt

• 8" x 8" metal pan
• small off-set spatula

Directions

1. Line pan with plastic, leaving enough overhang to cover and freeze the pan for 30 minutes.
2. Let ice cream soften for about 15 minutes.
3. Place ice cream in a bowl and stir.
4. Fold in Speculoos Cookie Spread to create a ribbon effect.
5. Pour mixture into the cold metal pan, smooth the top and cover with the overhanging plastic.
6. Freeze for 12 hours.
7. Line 2 or 3 baking sheets with parchment or silpats and place them in the freezer for 30 minutes.
8. Place a cutting board in the freezer for 30 minutes.
9. Remove cutting board, one baking sheet and frozen ice cream mixture from freezer.
10. Unwrap and pull out using overhanging plastic, flipping onto the frozen cutting board.
11. Using a heated knife, cut small bite-size pieces (or bars) and place them onto the frozen baking sheet. Wipe the knife and heat again after each cut.
12. The ice cream will melt quickly, so it will be necessary to rotate the baking sheets, bringing out the 2nd one once the ice cream begins to soften.
13. Once all pieces have been cut and baking sheets placed in freezer, let them chill for at least one hour.
14. Working in small batches with just a few “bites” on each baking sheet will make the process go quicker and will be more efficient.

6. Mix water, coconut oil and Speculoos Cookie Spread together. You can use a blender or immersion blender for this process.
7. Setting up the dipping process in a line will make it easier, since the “bites” will begin to melt quickly.
8. Moving from one end to another, line up the dipping mix, an empty bowl or cup, the frozen baking sheet, small bowl of salt and the pretzel pieces.
9. Using the off-set spatula, carefully run it under a “bite”, place it on a fork and dip it into the dipping mix. Moving to the empty bowl, gently tap the fork to let excess mix drip into the bowl.
10. Don’t let the excess drip into the original mix, as the ice cream will “contaminate” your dipping mix and it will not set.
11. Using the off-set spatula, gently push the “bite” off the fork, onto the cold baking sheet, quickly sprinkling with a pinch of salt and sticking a piece of pretzel on the top.
12. Repeat with each “bite” and place baking sheet into freezer once the ice cream begins to soften. Again, working in small batches is the best way to accomplish this.
13. Once all pieces have been dipped, freeze them overnight or at least 6 hours.