Name: Lotus Biscoff Ice Cream Bars: A Delightful Treat
Prep time: 30 min
Total time: 6 h 30 min
Cuisine: American
Ingredients: 20 Lotus Biscoff cookies, crushed; 4 tbsp unsalted butter, melted; 1 1/2 cups heavy cream, chilled; 1 cup sweetened condensed milk; 1/2 cup Lotus Biscoff spread; 1 tsp vanilla extract; 4 Lotus Biscoff cookies, crumbled (for topping); 1/4 cup melted Lotus Biscoff spread (for drizzling); 6 whole Lotus cookies (optional garnish)

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Why You’ll Love This Recipe

These ice cream bars are more than just a dessert—they’re a decadent experience. The creamy ice cream pairs beautifully with the caramelized flavor of Lotus Biscoff cookies, while the drizzle and garnish add texture and flair. They’re simple to make, require no special equipment beyond a mold or loaf pan, and can be made ahead for parties or weeknight cravings.

Lotus Biscoff Ice Cream Bars: A Delightful Treat

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

20 Lotus Biscoff cookies, crushed
4 tbsp unsalted butter, melted
1 1/2 cups heavy cream, chilled
1 cup sweetened condensed milk
1/2 cup Lotus Biscoff spread
1 tsp vanilla extract
4 Lotus Biscoff cookies, crumbled (for topping)
1/4 cup melted Lotus Biscoff spread (for drizzling)
6 whole Lotus cookies (optional garnish)

Directions

Crush the Biscoff cookies into fine crumbs, then mix with melted butter until sandy in texture. Press firmly into ice cream bar molds or a loaf pan and freeze for 20 minutes.
Whip the chilled heavy cream until stiff peaks form. In another bowl, combine condensed milk, Biscoff spread, and vanilla extract. Gently fold the whipped cream into the mixture until smooth.
Pour the mixture over the frozen Biscoff base. Insert wooden sticks into the center and freeze for at least 6 hours or overnight until solid.
Drizzle melted Biscoff spread over the frozen bars. Sprinkle with crushed cookies and garnish with whole cookies, if desired.

Servings and timing

This recipe makes 6 bars.
Preparation time: 30 minutes
Freezing time: 6 hours
Total time: 6 hours 30 minutes

Variations

Swap the Biscoff spread with Nutella for a chocolate twist.
Add a swirl of caramel or chocolate sauce inside the ice cream filling.
Dip the frozen bars in melted chocolate before garnishing.
Use crushed graham crackers instead of Biscoff for a different base.
Add chopped nuts on top for extra crunch.

Storage/Reheating

Store the ice cream bars in an airtight container in the freezer for up to 2 weeks. Place parchment paper between bars to prevent sticking. These bars are best enjoyed straight from the freezer, so no reheating is required.

FAQs

Can I make these bars without molds?

Yes, you can use a loaf pan and slice the bars after freezing.

How long should I freeze the bars before serving?

Freeze for at least 6 hours, though overnight gives the best results.

Can I use light cream instead of heavy cream?

Heavy cream is recommended for structure. Light cream may not whip well.

Is it possible to make this recipe dairy-free?

Yes, substitute dairy-free cream, condensed milk alternatives, and vegan Biscoff spread.

Can I prepare the base without butter?

You can replace butter with coconut oil, though the flavor will change slightly.

Can I dip the bars in chocolate?

Absolutely, dipping them in melted chocolate creates a delicious shell.

How do I prevent ice crystals from forming?

Make sure the bars are stored in an airtight container and frozen fully.

Can I add mix-ins to the ice cream layer?

Yes, chopped cookies, nuts, or caramel bits can be folded into the mixture.

How do I get neat layers?

Press the base firmly and spread the ice cream mixture evenly before freezing.

Can I make mini versions?

Yes, use smaller molds or silicone muffin cups for bite-sized bars.

Conclusion

Lotus Biscoff Ice Cream Bars are an easy, elegant, and utterly delicious dessert that combines creamy ice cream with the caramelized crunch of Biscoff cookies. Perfect for summer or any time you crave a sweet indulgence, these bars are guaranteed to impress both family and guests.

Lily