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–+ servings
Prep Time :30 minutes
Overnight freezing :12 hours
Total Time :30 minutes
Servings: 16
  • Stand mixer
  • Spatula
  • Piping bags
  • Silicone popsicle molds
  • Baking sheets
  • Tall dipping glasses
  • Wooden popsicle sticks

INGREDIENTS
 

  • 2 cups/500 milliliters heavy cream
  • 1 1/4 cups/400 grams sweetened condensed milk
  • 7 ounces/200 grams mascarpone cheese
  • 10 Lotus Biscoff cookies, finely crushed
  • 2 tablespoons Lotus Biscoff spread

Filling:

  • 3 tablespoons Biscoff spread, transferred to a piping bag

First coating:

  • 1 1/4 cups/300 grams Lotus Biscoff spread, melted

Second coating:

  • 1 3/4 cups/300 grams white or milk chocolate, chopped
  • 3 tablespoons oil
  • 5 Lotus Biscoff cookies, crushed

INSTRUCTIONS

  • In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, and Biscoff spread. Whip on medium speed until soft, fluffy peaks form. Add the sweetened condensed milk and whip briefly, just until the mixture is fully combined and smooth.
  • Gently fold in the crushed cookies using a rubber spatula, being careful not to deflate the mixture. Transfer the ice cream base to a piping bag.
  • Place silicone popsicle molds on a flat baking sheet for stability. Pipe the ice cream mixture halfway up each mold. Pipe a small amount of Biscoff spread into the center of each, then fill to the top with more ice cream mixture. Smooth the surface with a small offset spatula. Insert wooden popsicle sticks and freeze for at least 8 hours, or overnight, until completely firm.
  • Once frozen, carefully unmold the bars and place them on a parchment-lined baking sheet. Return to the freezer while preparing the first coating.
  • Melt the Biscoff spread in a wide, microwave-safe cup or bowl in 30-second intervals, stirring between each, until completely smooth and pourable. Working quickly, dip each bar into the melted spread, letting excess drip off. Return each coated bar to the baking sheet and freeze for 2 hours, or until fully set.
  • For the second coating, combine the chopped chocolate and canola oil in a microwave-safe bowl. Microwave in 30-second bursts, stirring well between each, until the chocolate is fully melted and smooth. Stir in the crushed cookies. Transfer the mixture to a tall, narrow glass or cup.
  • Remove the bars from the freezer and dip each one into the chocolate mixture. Let the excess drip off, then place the bars back onto the parchment-lined baking sheet. Freeze until the coating is fully set and the bars are firm. Serve directly from the freezer.