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Brioche Ice cream sandwiches with speculoos ice cream and Baileys whipped cream

  • Author: David B. Heinz
  • Prep Time: 20
  • Total Time: 480


Delicious brioche ice cream sandwich with speculoos ice cream and Baileys whipped cream.



For the speculoos ice cream (1kg)

  • 4.2 oz. gingery cookies (speculoos cookies)
  • 15.2 fl. oz. milk (3.8% fat)
  • 6.7 fl. oz. heavy cream
  • 4 egg yolks
  • 1.4 oz. powdered milk
  • 3.9 oz. sugar
  • 0.7 oz. honey
  • 2.5 oz. glucose

For the baileys whipped cream

  • 6.7 fl. oz. heavy cream
  • 0.7 fl. oz. Baileys Irish Cream
  • 0.3 oz. sugar

For the finish

  • 3.5 oz. almonds, slivered
  • brioche bun


  1. Crush the cookies and add to a large bowl. Pour the milk on top and let soak for about 1 hour at room temperature. Strain through a coarse strainer, then through a fine thieve. Try not to get any mashed cookies into the milk you collect. You need 15.2 fl. oz of speculoos milk, so you might have to refill with some more regular milk.
  2. Add the milk and heavy cream to a large pot. Add the egg yolks and mix in. Heat up while stirring. Add the powdered milk and mix in as soon as the mixture has room temperature. Add the sugar, honey and glucose to the pot as soon as the mixture reaches a temperature of 95°F (35°C) and mix in.
  3. Stir the mixture constantly and heat up until it reaches a temperature of 185°F (85°C). Use a thermometer. Take off the heat as soon as you reach the temperature. Make sure the mixture does not cook – the egg yolks might curdle.
  4. Let cool down completely, then place in the fridge for several hours to cool. Add to a ice machine and let it do it’s magic. You can also add the mixture to a large bowl and place in the freezer. Wait until the mixture starts to freeze from the outside to the center (about 90 minutes). Whip the mixture until light and fluffy. Repeat 2-3 times until the ice cream mixture is thick and creamy. Add to an airtight container and let freeze for at least two hours.
  5. Preheat the oven to 350°F (180°C). Add the slivered almonds to a baking sheet lined with baking parchment and toast for about 5-6 minutes until golden brown. Take out of the oven and let cool down.
  6. Add the heavy cream, Baileys and sugar to a bowl and mix on high speed until stiff peaks form.
  7. Cut a brioche bun in half and remove some of the dough to get more room for the filling. Make a nice ball of ice cream and roll in the toasted almonds until covered completely. Place on top of the bottom part of the brioche, add some whipped cream and sprinkle with fleur de sel and chili flakes. Close with the top part of the brioche and serve.


  • Enjoy!