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Monday 05 October 2026 18:27:18 GMT
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For the little-treat-after-dinner crowd: three cookie layers and two creamy vanilla layers, straight from the freezer 🍪🍦🤎 #Biscoff #IceCreamBars #CookieButter #FrozenDessert #EasyDesserts Ingredients - 1 package Lotus Biscoff cookies, using 24 whole cookies - 1/2 cup creamy Biscoff cookie butter, gently melted until pourable - About 8 generous scoops Breyers French Vanilla ice cream, softened just enough to spread, enough for two even layers - A small freezer-safe sealable container that fits 8 cookies snugly in 2 rows of 4 - Parchment paper, an ice cream scoop, a silicone spatula, a cutting board, and a sharp knife steps 1. Line the container with parchment, leaving an overhang on two sides. Arrange 8 whole cookies flat on the bottom in 2 rows of 4. 2. Scoop about half of the softened ice cream over the cookies. Use a silicone spatula to spread it into an even layer that reaches the corners. 3. Drizzle half of the melted cookie butter over the ice cream. It should flow easily but should not be hot. 4. Arrange 8 more cookies over that layer, matching the positions of the bottom cookies. 5. Add the remaining ice cream and gently spread it flat. Drizzle with the rest of the cookie butter. 6. Top with the final 8 cookies, keeping them aligned with the layers below. Secure the lid. 7. Freeze for at least 1 hour, and longer as needed, until the entire block is firm enough to lift and cut cleanly. 8. Remove the lid and lift out the block by the parchment overhang. Place it on a cutting board and slice between the cookies into 8 sandwiches. 9. Serve immediately, or return the sandwiches to a sealed freezer-safe container until ready to eat
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