Caramel & Speculoos Ice Log

Heat the spéculoos spread: Microwave the 200 g of spéculoos spread (Lotus) for about 10-15 seconds to slightly soften it. This will make it easier to mix.
Whip the cream: In a separate bowl, whip the 150 ml of cream until it reaches soft peaks. This will give the spéculoos cream a light and airy texture.
Combine the spéculoos and cream: Gently fold the softened spéculoos spread into the whipped cream until smooth. The mixture should be creamy but thick enough to hold its shape.
Spread over the ice cream: Once the caramel ice cream layer is semi-frozen, spread the spéculoos cream evenly over the top. This creates a luscious, spiced layer that complements the sweetness of the caramel.
Freeze again: Return the mold to the freezer for another 10 minutes to allow the spéculoos cream to set.

Top with caramel ice cream: Pour the remaining caramel ice cream mixture on top of the spéculoos cream layer. Smooth the surface with a spatula to ensure it’s evenly distributed.
Place the speculoos base: Press the prepared speculoos base firmly on top of the caramel ice cream layer. The base should adhere well, creating a firm, crunchy top for the ice log.
Freeze: Freeze the log for at least 6 hours, or ideally overnight. This ensures the dessert is fully set and ready to serve.