Homemade Pepernoten Ice Cream Recipe — Dutch Spiced Cookie Swirl

Making pepernoten ice cream from scratch using chocolate pepernoten — and without an ice cream machine — is a delightful Sinterklaas dessert. This recipe blends warm speculaas spice with rich chocolate and adds crunchy pepernoten for texture. It’s an easy, festive treat that children and adults enjoy during the Sinterklaas season.

Chocolate Pepernoten Ice Cream

I love experimenting with holiday recipes, and this is one of my favorites. The flavor is comforting and the children always get excited to find crunchy pepernoten in each scoop.

Chocolate pepernoten (also called kruidnoten) are seasonal, so I make the most of them while they’re available.

This homemade pepernoten ice cream is always a hit. Serve it in cones or bowls for a fun Sinterklaas dessert — it’s an easy way to make the celebration extra special.

A scoop of chocolate pepernoten ice cream on a bed of chocolate pepernoten

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📖 Recipe

RECIPE CARD

Sinterklaas chocolate pepernoten ice cream on a layer of pepernoten

Pepernoten Ice Cream made from Scratch

Andréa

A simple no-machine ice cream that combines cream, dark brown sugar and speculaas spice with chopped chocolate pepernoten for a crunchy, festive finish. Ideal for family gatherings during Sinterklaas.

5 of 2 votes

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Cook Time 5 mins

Freezing time 3 hrs

Total Time 3 hrs 5 mins

Course Dessert

Cuisine Dutch

Servings 6 persons

Calories 465 kcal

Recipe Help

Use cooking mode or the step-by-step view to follow the recipe easily and adjust servings when needed.

Step-by-Step Directions

Ingredients

2¼ cup cream
½ teaspoon speculaas spice mix
⅔ cup dark brown sugar
3 oz. chocolate pepernoten, roughly chopped

All ingredient lists are provided in both Metric and US Customary units.

Instructions

1. In a bowl, whisk the cream with the dark brown sugar and the speculaas spice mix until the mixture thickens to a yogurt-like consistency.
2. Fold the roughly chopped chocolate pepernoten into the cream mixture with a spatula so they are evenly distributed.
3. Pour the mixture into a shallow, freezer-safe container and freeze for 1 hour. Remove and stir to redistribute the pepernoten, then repeat once more. After that, let the ice cream firm for at least 3 hours total (longer if you prefer a firmer texture).
Tip: Serve with extra chocolate pepernoten or small tangerine segments for a bright color contrast.

Notes

1. Ice cream tips

Use cold ingredients so the mixture freezes more evenly.
Allow at least 3 hours of freezing time. If the ice cream has frozen for 24 hours or more, let it sit a few minutes at room temperature before scooping.

2. Using an ice cream maker: If you prefer, churn the base according to your machine’s instructions, then transfer to a container and freeze until firm.

3. Storage: Store homemade ice cream in an airtight container in the freezer for up to one month. Discard if you notice significant ice crystals or freezer burn.

Nutrition

Calories: 465kcal
Carbohydrates: 37 g
Protein: 4 g
Fat: 35 g

Keyword a dessert with Pepernoten, a Sinterklaas dessert

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