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    Home » Cakes

    Published: Sep 1, 2020 · Modified: Dec 4, 2022 by Wajiha · This post may contain affiliate links ·

    Easy to make Lotus Biscoff Ice cream cake

    Jump to Recipe Print Recipe

    IF you guys know me BUT AT ALL! You know how crazy obsessed I am with Lotus! This Biscoff Ice cream cake is my 3rd tribute to show my love for these cookies! Earlier tributes included the fancy Lotus Biscoff cake, and Biscoff custard bars. Without further ado, .I present to you my version of an ice cream cake which of course has LOTUS in it! It has layers of coffee dipped biscuits, mild ice cream and a biscoff sauce layer, all of which comes together to give a kickass dessert.

    slices of white and brown lotus ice cream cake

    This one is a crowd pleaser! And I love how well in advance I can make it for get togethers! Put everything together in a pan…freeze! I’ve even made it a week in advance for a dinner!

    Some of the ingredients may not be easily available around you, for which I’ve also given substitutes in the end.

    Steps to put together this delicious Ice cream Cake

    Before you start, I have to warn you, Have enough room in your freezer for 3 bowls. (pleaseeeeee abide grasshopper)

    This dessert is made of 3 layers repeating:

    • A coffee dipped Lotus cookie layer
    • A saucy cookie butter layer
    • A perfectly balanced ice cream layer that ties the whole thing together
    ingredients needs for lotus biscoff biscuit layer and biscoff sauce layer

    Biscuit layer

    So for this biscuit layer, you need biscuits ofcourse! But work wise, all you have to do is make coffee! hehe. Just dissolve some instant coffee powder in warm water. And stick it in the freezer to cool down. You want everything to be as chill as possible in the recipe before you are ready to be assemble. We’ll bring this out once we are ready to assemble.

    coffee dissolved in water in a bowl

    Biscoff sauce layer

    If you’ve had biscoff cookie butter before, then you KNOW how thick it really is. I add warm milk to the cookie butter and whisk it. This makes the cookie butter sauce and becomes easily pourable. Cover this and stick it in the freezer too.

    lotus biscoff spread in a bowl with milk in it (unmixed)
    thin caramel colored biscoff sauce

    Ice cream Layer

    While our coffee and sauce cools down, we are going to prepare our ice cream base.

    ingredients for ice cream base

    First up, whip up condensed milk and cream cheese together for about 5 mins. After 5 mins it will look frothy and airy, and will also double up in volume. Stick this in the freezer too for 15 mins.

    condensed milk and cream cheese in  a bowl unmxied
    white fluffy mix made of condensed milk and cream cheese

    Bring out your whipping cream and whip till it gives you stiff peaks. Bring back the condensed milk mixture and add it to your whip cream. Gently whisk it together on the slowest possible setting of the electric beater. Or you can also use a spatula to fold the condensed milk in.

    Now its time to assemble.

    cream whipped till stiff
    condensed milk and whipped cream ready to be mixed

    Assembling the Biscoff Ice cream cake

    Bring the sauce and coffee out and let the show begin! I am using a 12 x 4 inch pan but you can also use a standard 9 x 5 bread loaf pan. I started by adding 3 ladles of ice cream on the base of my pan. Dropped about 4 tbsp of sauce on top of it.

    And then dipped my lotus biscuits in cold coffee and placed it on top of sauce.

    NOTE: Lotus biscoff cookies are very soft once they touch moisture. When you dip in coffee, just dip and remove immediately. DON’T let your biscuits sit in the coffee. Dip and remove, dip and remove.

    a cake loaf pan layered with ic ecream base
    biscoff sauce over ice cream base
    lotus biscuit dipped in coffee layered in a cake loaf pan

    Once you reach the top, give your loaf a good tap on the counter to get rid of any air pockets. Cover the pan with cling wrap and keep it in the freezer overnight.

    To de-mold the cake, just flip it on the serving tray and run a warm towel around it. And then press the pan in the centre with your thumb. Sometimes it doesn’t work in one go, in which case repeat the process.

    an orange towel on top of an inverted bread load pan

    Drizzle leftover biscoff sauce all over your bar and some cookie crumbs or really any topping that you want to do.

    sliced lotus biscoff icecream cake log

    Substitutes for ingredients if you live in Pakistan/India

    • Philadelphia cream cheese – You can use Yogurt instead of cream cheese. Just put the yogurt through a tea strainer or a cheesecloth to get rid of all the water and use it.
    • You can use Candi biscuit instead of Lotus if you live in Pakistan.
    • You can skip the Lotus sauce and use chocolate sauce or caramel sauce instead.
    • If you can’t find whipping cream, get a hold of regular tetra pak cream and whip it up in a cold steel bowl.

    Other similar recipes that you may like

    • 4 scoops of chocolate ice cream
      Easy Home-made Chocolate Ice cream
    • chocolate bars strewn with nuts and oats, sprinkled with some more nuts and peanut butter sauce
      Best No bake chocolate oat bars
    • a front view of Lotus biscoff drip cake with caramel drip on a white iced cake, against a grey-blue backdrop
      Lotus Biscoff Cake
    • pineapple coconut ice cream scoops in a bowl
      Dairy free No churn Pineapple coconut ice cream

    Do you have any questions? I’m happy to help! And of course, If you try this recipe, I’d loveeeee to see it or simply hear about it! Hit me up in the comment section below and I’ll get back to asap! Happy Cooking!

    slices of lotus ice cream cake in 5 plates

    Lotus Biscoff Ice cream Cake

    A twist on the traditional ice cream cake, made by using Lotus cookies and Biscoff spread
    4.80 from 30 votes
    Print Pin
    Course: Desserts
    Cuisine: Continental
    Prep Time: 30 minutes minutes
    Cook Time: 1 day day
    Total Time: 1 day day 30 minutes minutes
    Servings: 15 servings
    Calories: 400kcal
    Author: Wajiha

    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 Cream cheese 134 gms
    • 2 cups Heavy whipping cream 450 ml
    • 1 1/4 cup 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 regular Biscoff cookie butter jar. 200 to 250 gms
    • 3/4 cup Milk

    Instructions

    Biscuit Layer preparation

    • In a bowl, add instant coffee powder and warm water. Mix until the coffee granules dissolve completely.
    • Stick the bowl in the freezer while working on the next steps.
    • Set your cookies aside for assembly

    Biscoff Sauce Layer

    • Take out biscoff cookie butter in another bowl.
    • Heat milk in the microwave for a minute at high.
    • Pour the milk on the cookie butter and hand whisk it to make a smooth sauce.
    • Cover and keep the bowl in the freezer as well while proceeding to next step.

    Ice cream layer

    • Whip condensed milk and cream cheese with an electric hand mixer for about 5 mins or until it gets soft and fluffy.
    • Keep in fridge till ready to assemble dessert.
    • Whip the whipping cream at high speed until you see soft peaks and the cream is stable
    • 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.
    • Keep mixture in the fridge if you aren’t ready to assemble immediately.

    Assembling

    • Bring everything out of the fridge/freezer.
    • 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.
    • Drizzle the biscoff sauce all over the ice cream base. I used 4 to 5 tbsp of sauce for each layer
    • 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.
    • Repeat all the layers of the dessert, preferably ending with the cookie and coffee layer.
    • Cover the loaf with a cling wrap and keep in the freezer for 18+ hours.
    • When you are ready to dish out, remove the loaf from the freezer and invert it on top of the serving tray.
    • 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.
    • Once the ice cream slides out, Stick it back in the freezer for 10 mins to allow the edges to harden up again.
    • Top it off by drizzling leftover cookie butter sauce and some Biscoff cookie crumbs.
    • Slice and serve.

    Notes

    Substitutes
    You can use strained yogurt instead of cream cheese
    You can use caramel or chocolate sauce instead of lotus

    Nutrition

    Serving: 1servingCalories: 400kcalCarbohydrates: 242gProtein: 44gFat: 34gSaturated Fat: 15gPolyunsaturated Fat: 16gTrans Fat: 1gCholesterol: 59mgSodium: 700mgFiber: 12gSugar: 41g
    Can’t wait to see your remakes! Tag meon IG with your pictures @butteroverbae
    « Easy Malai Kulfi Ice Cream With Condensed Milk
    Crispy fried fish burger with tartar sauce »

    Reader Interactions

    Comments

    1. Serena says

      June 02, 2024 at 2:36 pm

      Thank you for including ‘space in the freezer’ under required materials! Haha my husband loves biscoff and ice cream cakes but he loves tiramisu too so I think I’m going to try mascarpone in place of some or all of the cream cheese to give it a tiramisu-ness

      Reply
      • Wajiha says

        July 15, 2024 at 8:54 am

        hahah with someone who has a crammed freezer, i feel ya 🙂

        Reply
    2. Biya says

      September 21, 2022 at 2:47 am

      Is this sweetened condensed milk in the recipe?

      Reply
      • Wajiha says

        September 21, 2022 at 8:42 pm

        yes this is sweetened condensed milk

        Reply
    3. Abigail says

      November 03, 2021 at 8:08 pm

      I made this today with my 7 year old granddaughter. It’s a brilliant recipe. Easy enough to make and assemble, every single element tastes fabulous, and together they are a dream.
      It’s so good we decided to make pudding shaped one for Christmas.
      Many thanks!

      Reply
      • Wajiha says

        November 06, 2021 at 4:57 pm

        Hello There! I am so happy to hear this! your granddaughter is so lucky to have you cook up treats with her! I can’t believe this recipe will make an appearance on your Christmas menu! so excited!! Happy Holidays!

        Reply
    4. Claire says

      February 28, 2021 at 9:26 am

      Can you substitute anything for the coffee? This sounds delicious, but im not too keen on coffee flavours

      Reply
      • Wajiha says

        March 03, 2021 at 9:07 am

        Hi Claire, Thank you so much. so the coffee only adds a slight bitter flavor to the recipe to cut through the sweetness of the biscuit and balance the dessert. You can use cocoa powder instead to bring about the same effect. 🙂 best of luck

        Reply
      • shanna says

        July 11, 2023 at 3:33 am

        I have made a few times and just dip the biscuits in cold milk 🙂 I like it best!

        Reply
    5. wish says

      September 01, 2020 at 9:01 pm

      The recipe is amazing ???? ????????
      Can wait to try it

      Reply
      • Wajiha says

        September 06, 2020 at 4:21 pm

        🙂 i cant wait for you to try it too!!!

        Reply
    4.80 from 30 votes (30 ratings without comment)

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