Lotus biscoff sandwich!🫠🧡

Ingredients

• 200 g Lotus Biscoff Biscuits (whole biscuits, roughly 12‑15 pieces per layer)
• 500 ml Whipping Cream (cold, heavy whipping cream (35% fat))
• 200 g Lotus Spread (Biscoff Cream) (smooth spread, room temperature)
• 200 g Sweetened Condensed Milk (canned, unopened)
• 100 g White Chocolate (chopped into small pieces for melting)
• 1 sheet Parchment Paper (cut to fit the mold, also called butter paper)
• 1 roll Cling Wrap (to cover the ice cream before freezing)

Instructions

1. Line the mold

   Cut parchment paper to fit the bottom and sides of your ice‑cream mold, then line it completely.

   Time: PT2M

2. First biscuit layer

   Arrange a single even layer of Lotus Biscoff biscuits on the parchment‑lined bottom, pressing gently so they stay in place.

   Time: PT2M

3. Prepare the ice‑cream base

   In a saucepan, melt the white chocolate over low heat, stirring constantly. Remove from heat and whisk in the Lotus spread until smooth. Add the condensed milk and whisk again. Finally, fold in the cold whipping cream until fully incorporated.

   Time: PT10M

   Temperature: Low heat

4. Add ice‑cream mixture to mold

   Pour the creamy mixture over the first biscuit layer, spreading evenly with a spatula.

   Time: PT2M

5. Second biscuit layer

   Place another layer of Lotus Biscoff biscuits on top of the poured mixture, pressing lightly so they embed slightly.

   Time: PT2M

6. Wrap and freeze

   Cover the filled mold tightly with cling wrap, pressing the wrap directly onto the surface to eliminate air pockets. Place the mold in the freezer and chill overnight (minimum 8 hours).

   Time: PT2M

7. Serve

   Remove the cling wrap, lift the ice‑cream block out of the mold using the parchment paper, and cut into equal pieces with a sharp knife. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

2 g

Carbohydrates

30 g

Fat

15 g

Fiber

1 g