Enjoy these bite-sized morsels of ice cream goodness!
- 8" x 8" metal pan
- small off-set spatula
- Line pan with plastic, leaving enough overhang to cover and freeze the pan for 30 minutes.
- Let ice cream soften for about 15 minutes.
- Place ice cream in a bowl and stir.
- Fold in Speculoos Cookie Spread to create a ribbon effect.
- Pour mixture into the cold metal pan, smooth the top and cover with the overhanging plastic.
- Freeze for 12 hours.
- Line 2 or 3 baking sheets with parchment or silpats and place them in the freezer for 30 minutes.
- Place a cutting board in the freezer for 30 minutes.
- Remove cutting board, one baking sheet and frozen ice cream mixture from freezer.
- Unwrap and pull out using overhanging plastic, flipping onto the frozen cutting board.
- 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.
- 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.
- Once all pieces have been cut and baking sheets placed in freezer, let them chill for at least one hour.
- Working in small batches with just a few “bites” on each baking sheet will make the process go quicker and will be more efficient.
- Mix water, coconut oil and Speculoos Cookie Spread together. You can use a blender or immersion blender for this process.
- Setting up the dipping process in a line will make it easier, since the “bites” will begin to melt quickly.
- 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.
- 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.
- Don’t let the excess drip into the original mix, as the ice cream will “contaminate” your dipping mix and it will not set.
- 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.
- 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.
- Once all pieces have been dipped, freeze them overnight or at least 6 hours.