Would you try one?

Ingredients

• 300 g Lotus Biscoff Biscuits (crushed fine; divided 2/3 for base and 1/3 for topping)
• 60 g Unsalted Butter (melted)
• 300 ml Double Cream (chilled)
• 200 ml Sweetened Condensed Milk (canned)
• 1 pinch Salt (optional, enhances flavor)

Instructions

1. Crush the biscuits

   Place the Lotus biscuits in a food processor and pulse until they become fine crumbs. If you don't have a processor, put the biscuits in a zip‑top bag and crush with a rolling pin.

   Time: PT5M

2. Combine crumbs with butter

   Transfer the biscuit crumbs to a bowl, add the melted butter, and stir until the mixture is evenly coated and holds together when pressed.

   Time: PT5M

3. Press the base

   Divide the crumb‑butter mixture: press two‑thirds firmly into the bottom of the square tin, creating an even layer.

   Time: PT5M

4. Make the Biscoff ice cream mixture

   In a clean mixing bowl, whisk together the double cream, sweetened condensed milk, and a pinch of salt until the mixture thickens and holds soft peaks.

   Time: PT5M

5. Assemble the sandwich

   Pour the cream mixture over the pressed biscuit base, spreading it evenly with a spatula. Sprinkle the remaining biscuit crumbs on top and press gently to adhere.

   Time: PT5M

6. Freeze

   Cover the tin with plastic wrap or foil and place it in the freezer for at least six hours, or until fully set.

   Time: PT6H

7. Slice and serve

   Remove the frozen block from the tin, cut into squares or rectangles with a sharp knife, and serve immediately.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

2 g

Carbohydrates

30 g

Fat

15 g

Fiber

0.5 g