Velvety, caramel-kissed no-churn ice cream made with beloved Lotus Biscoff cookies: just 3 ingredients, simple assembly, and a polished finish as neat, portioned bars. It comes together quickly, then the freezer turns the filling lush and silky, like true premium ice cream.
Ingredients
- Lotus Biscoff cookies — 1-2 packages
- Heavy whipping cream (33%+) — 300-350 ml (1 1/4-1 1/2 cups)
- Biscoff spread (or caramel spread) — 3-4 tbsp
Step-by-Step Recipe
- Prepare the pan: line a loaf pan with plastic wrap. Arrange a layer of cookies snugly across the bottom.
- Whip the cream: chill the cream well, then whip with a mixer to stiff peaks.
- Make the filling: add the Biscoff spread and a handful of cookie crumbs to the whipped cream, then fold gently with a spatula until smooth and even.
- Assemble the dessert: spread the creamy caramel mixture over the cookie layer, smooth the top, then cover with another layer of cookies.
- Freeze: cover and freeze until fully set, at least 4 hours, preferably overnight. Remove from the pan, lift away the plastic wrap, and cut into bars.
Nutritional Value
| Calories | ≈ 330 kcal |
| Protein | ≈ 3 g |
| Fat | ≈ 22 g |
| Carbohydrates | ≈ 32 g |
| Sugar | ≈ 18 g |
| Sodium | ≈ 120 mg |
FAQ
What can I use instead of Biscoff spread if I don’t have it?
Any caramel spread, dulce de leche, peanut butter, or gingerbread-style spread will work. Adjust the sweetness to taste by adding the spread in portions.
What pan should I use, and how long should I freeze it?
A small loaf pan or a container holding about 1-1.2 L (1-1.25 qt) works best. Freeze until fully set, usually 4-6 hours or overnight.
How do I make the dessert less sweet?
Reduce the spread to 2-3 tbsp, add a pinch of salt, and use fewer cookies in the top layer.
📹 Watch the video recipe in our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and Variations
- For clean slices, warm the knife in hot water and wipe it dry before each cut.
- If you use 2 packages of cookies, make the layers a little thicker or add an intermediate crumb layer for a more pronounced texture.
- Store the bars in an airtight container in the freezer for up to 2 weeks, separating layers with parchment so they don’t stick together.
- Prefer a warmer spice note? Add a pinch of cinnamon to the cream mixture.