Lotus Biscoff Ice Cream Cake

Instructions

Step 1: Crush one package of Lotus Biscoff cookies into fine crumbs.

Step 2: Mix the cookie crumbs with melted butter until combined.

Step 3: Press the mixture firmly into the bottom of a springform pan to create the crust.

Step 4: Freeze the crust for 15 minutes until firm.

Step 5: In a large bowl, stir the softened vanilla ice cream with the Lotus Biscoff spread and cinnamon until smooth.

Step 6: Spread half of the ice cream mixture evenly over the crust.

Step 7: Arrange a layer of whole Lotus Biscoff cookies over the ice cream.

Step 8: Spread the remaining ice cream mixture on top and smooth the surface.

Step 9: Cover the cake and freeze for at least 6 hours or until completely firm.

Step 10: Before serving, top with whipped topping, crushed Biscoff cookies, and extra whole cookies for decoration.

Storage and Reheating Tips

Store the ice cream cake tightly covered in the freezer for up to 2 weeks. Let the cake sit at room temperature for 5 to 10 minutes before slicing for easier serving. Do not refrigerate for long periods, as the dessert will soften too much.