Creamy Caramel Ice Cream Dessert with Lotus Biscoff Cookies

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

1. Prepare the pan: line a loaf pan with plastic wrap. Arrange a layer of cookies snugly across the bottom.
2. Whip the cream: chill the cream well, then whip with a mixer to stiff peaks.
3. 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.
4. Assemble the dessert: spread the creamy caramel mixture over the cookie layer, smooth the top, then cover with another layer of cookies.
5. 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.

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.