We're officially waving goodbye to the season, and what better way to do it than with a glorious Biscoff Lotus Ice Cream Sandwich?! This recipe is so incredibly simple, you'll wonder why you haven't made it sooner. With just 4 ingredients, your biggest challenge will be resisting the urge to dig in before it's perfectly frozen!
Vegan, nut free, soy free | Serves 8 | DESSERT
Ingredients:
- 400g coconut milk (from a can)
- 320g condensed milk (I used oat from Nature's charm)
- 2 heaped tablespoons lotus Biscoff spread
- 16 lotus Biscoff biscuits
Steps:
1.Add the coconut milk in the fridge overnight or for a couple of hours to set.
2.Scoop the coconut cream out of the can and add it into a large bowl, then use a mixer to mix it.
3.The add in the condensed milk, mix again, followed by the Biscoff spread, before you mix it one final time.
4.Find containers that can fit the biscuits perfectly without leaving any gaps, and place a layer with the branding facing down.
5.Add the cream that we just made, and cover it up with a layer of biscuits, with the branding facing up this time.
6.Cover the container with a clean film and place it in the freezer to set overnight or for at least 5 hours.
7.Remove from the freezer, cut them and wrap them individually in parchment paper.
8.Store them in a container in the freezer.
Enjoy!
