Lotus Biscoff Icecream Cake

Ingredients Required materials

• A standard 9 x 5 inch bread loaf pan (I used a 12 x 4 inch pan)

• 4 bowls.

• A hand whisk and an electric whisk.

• Space in the freezer

Ice cream layer

• 3/4 cup of Cream cheese (134 gms)

• 2 cups of Heavy whipping cream (450 ml)

• 1 1/4 cup of Condensed Milk ( a 400 gm can)

Biscuit layer

• 2 Packets of Lotus Biscuits (500 gm)

• 2 tbsp Instant Coffee powder

• 1 1/4 cup Water

Biscoff sauce layer

• 1/2 of a regular Biscoff cookie butter jar. (200 to 250 gms)

• 3/4 cup Milk

Instructions Biscuit layer prep

1. In a bowl, add instant coffee powder and warm water. Mix until the coffee granules dissolve completely.

2. Stick the bowl in the freezer while working on the next steps.

3. Set your cookies aside for assembly

Biscoff sauce layer

1. Take out biscoff cookie butter in another bowl.

2. Heat milk in the microwave for a minute at high.

3. Pour the milk on the cookie butter and hand whisk it to make a smooth sauce.

4. Cover and keep the bowl in the freezer as well while proceeding to next step.

Ice Cream layer

1. Whip condensed milk and cream cheese with an electric hand mixer for about 5 mins or until it gets soft and fluffy.

2. Keep in fridge till ready to assemble dessert.

3. Whip the whipping cream at high speed until you see soft peaks and the cream is stable

4. Add the whipped cream cheese and condensed milk in the whipping cream. Use the electric beater to combine everything together at low speed. Do not over beat once everything is mixed together.

5. Keep mixture in the fridge if you aren't ready to assemble immediately.

Assembling

1. Bring everything out of the fridge/freezer.

2. Start by adding a layer of Ice cream base on the bottom of the loaf pan. I used 3 ladles of ice cream mix for each layer. Spread out the ice cream base as evenly as possible.

3. Drizzle the biscoff sauce all over the ice cream base. I used 4 to 5 tbsp of sauce for each layer

4. Dip Biscoff cookies in the cold coffee and line on the top of the sauce. Don't let the biscuits be dipped for very long. Just dip and remove immediately.

5. Repeat all the layers of the dessert, preferably ending with the cookie and coffee layer.

6. Cover the loaf with a cling wrap and keep in the freezer for 18+ hours.

7. When you are ready to dish out, remove the loaf from the freezer and invert it on top of the serving tray.

8. Run a towel dipped in hot water all around the edge and bottom of the loaf pan for a minute. Pick up loaf from the edge and press in the centre of the loaf. Repeat again if the ice cream cake doesn't slide out.

9. Once the ice cream slides out, Stick it back in the freezer for 10 mins to allow the edges to harden up again.

10. Top it off by drizzling leftover cookie butter sauce and some Biscoff cookie crumbs.

11. Slice and serve.