Spiced Cookies and Cream Ice Cream Bombs
A little icy festive treat perfect for entertaining through the silly season as they can all be pre-made well in advance.
WELL, now, what can I say? This is the most delicious little festive dessert you can think of to be honest. We really love them, and I am pretty sure you will as well. If you’re in luck, the kids may just find them a little too grown up in flavour … but I doubt it. You‘ll have to come up with another way to keep them all to yourself.
Merry Speculoos! (Or Biscoff, or whatever you call it in your part of the world!)
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Need
- 1-2 Drops doTERRA cinnamon bark oil or 1/2 tsp ground cinnamon BUY
- 50 Grams Speculoos or Biscoff Spread Recipe
- 400 Grams tin condensed milk
- 600 Grams cream
- 20 Grams Spiced cookies (left over from Speculoos Spread recipe)
Do
- 1
Place cinnamon, Speculoos Spread and condensed milk into the Thermomix bowl and blend 6 sec/speed 6. Remove from bowl and set aside.
- 2
Place cream into the Thermomix bowl and whip 10-20 sec/Butterfly/speed 4 or until soft peaks form. Add condensed milk mixture back into bowl and blend 6 sec/speed 6.
- 3
Add cookies and blend 3 sec/speed 5.
- 4
Pour into moulds or container of choice and freeze several hours or overnight.
- 5
Place in fridge 10 minutes prior to unmoulding.
- 6
Garnish with extra Spiced cookies and/or holly sprigs.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
