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- 1 tub Ben & Jerry’s Spectacular Speculoos Core Ice Cream
- 250 mL heavy cream
- 30 g white chocolate
- Cinnamon for garnish
- Place a metal cookie tray with waxed paper in the freezer.
- Let ice cream soften so it is scoopable, but still firm.
- Scoop small balls of ice cream onto chilled tray and place in freezer again.
- Place a heat proof (glass or stainless steel) bowl over boiling water, add 1 cup of cream to heat the cream to a low boil and remove from heat.
- Place white chocolate in a bowl and slowly add cream while stirring.
- Let the ganache cool, but still have it liquid to dip.
- Drizzle ganache over ice cream balls, sprinkle with cinnamon and immediately place in the freezer for at least 2 hours.
Meet Peter Lind, the Flavor Guru behind Cookie Cores.
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