Monday, September 28, 2015

Cookie Butter Hot Cocoa Ice Cream Floats

Cookie Butter Hot Cocoa Ice Cream Floats

During one of my visits to London, we stayed at a little hotel a bit off the main areas. It wasn't fancy but it had a minibar that included speculoos cookies. It was my first time trying them and I don't remember which brand they were but I definitely remember the cookies. They were sweet and spicy, crispy and definitely went well with my pot of tea. I thought about them for a while when I came home but didn't see them in my market so eventually forgot. Until...

Cookie Butter Hot Cocoa Ice Cream Floats
A few years ago, speculoos spread (or cookie butter) started appearing on US shelves. I actually didn't buy it because I remembered how sweet the cookies were and imagined the spread would be too sweet for me. Until... Last year the infamous Waffles and Dinges truck parked itself near my apartment and assaulted me with the smell of fresh waffles and warm speculoos spread. I was a goner. So now there's a jar of Amoretti cookie butter in my cupboard and it has that sweet and spicy flavor and aroma I remember from my trip long ago.

Since I loved it warm, on the waffle, so much, I decided to play on warm and cold in this dessert. Warm cookie butter infused cocoa, cold ice cream and cookie butter hot fudge sauce. Feel free to toss a little rum in there, too. Enjoy!

Cookie Butter Hot Cocoa Ice Cream Floats
by Hungry Couple
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Ingredients (1 Serving)
  • Cookie Butter Hot Cocoa (per serving):
  • 1 Cup milk
  • 3 oz. Semi-sweet chocolate
  • 1 Tablespoon cookie butter
  • Pinch of salt

  • Cookie Butter Hot Fudge Sauce:
  • 1/2 Cup heavy cream
  • 2 Tablespoons sugar
  • 1/4 Cup cookie butter
  • 1 oz. Semi-sweet chocolate (use a good quality bar that you'd like to eat)
  • 2 Tablespoons unsalted butter
  • Pinch of sea salt
Cookie Butter Hot Cocoa Ice Cream Floats
To make the sauce, add the heavy cream, sugar and chocolate to a pot. Cook on low heat, stirring constantly, until the chocolate and sugar have melted. Stir in the cookie butter, butter and salt and set aside.

To make the cocoa, add the milk, cookie butter and chocolate to a small pot and cook on low heat, stirring constantly, until thoroughly combined.

Pour into a dessert glass, add a scoop of vanilla ice cream and top with as much hot fudge as you like.

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This recipe was sponsored by Amoretti. For more information about all their delicious products, visit them on Facebook, Twitter, Instagram and YouTube. Thank you for supporting the products I love and use in my kitchen.

You can buy Amoretti's delicious cookie butter as well as all their other products on Amazon.


  1. I love the play of warm and cold in this dessert. I'm such a sucker for cookie butter, and I'm sure I could eat that sauce with a spoon!

  2. Oh. My. God. That fudge sauce looks absolutely divine. And this float? Happening soon.

  3. I really don't know what I love more. The sauce, the hot chocolate or just everything all together. Before it was all over the states, we would bring tons of it back every time we visited Europe but never in anything like this!

  4. I love when hot plays with cold, especially when you want hot chocolate but don't want to burn your tongue. Can't wait to try this!

  5. I'm glad you kept these in small little dishes, because this looks unbelievable decadent . . . in the best way possible. Speculoos is one of my favorite dessert flavors, I think because it's sort of a balance between sweet and spicy. Love this recipe!

  6. OH MY GOD.'ve outdone yourself. PINNING!


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