The mini ice cream with Lotus cookies is a fresh and tasty stick snack made without the use of an ice cream maker. This mini ice cream consists of two Biscoff Lotus cookies filled with a cream made from: mascarpone, whipped cream, and Biscoff Lotus spread. They are joined by a stick, glazed with milk chocolate or white chocolate, decorated with Biscoff spread, and chopped hazelnuts. For a fresh and tasty break, this mini ice cream will delight your palate!
For more delicious recipes check out the collection: Single-serving ice cream without an ice cream maker
- Difficulty: Very easy
- Cost: Economical
- Rest time: 5 Hours
- Preparation time: 10 Minutes
- Portions: 16 Pieces
- Cooking methods: No cooking
Ingredients
- 32 Biscoff Lotus cookies
- 3/8 cup heavy cream
- 3.5 oz mascarpone (or cream cheese spread)
- 1.5 tbsp powdered sugar
- 1.5 tbsp Lotus Biscoff spread
- 1.75 oz white chocolate
- 1.75 oz milk chocolate
- 1.5 tbsp Lotus Biscoff spread
- as needed chopped hazelnuts
Tools
- Mixer
- Spatula
- Piping bag
- 16 Ice cream sticks
Steps
To make the mini ice cream with Lotus cookies, whip the cream to stiff peaks. Then add the powdered sugar, mascarpone, and spread.
Mix with a spatula, moving from bottom to top, until you get a creamy and homogeneous mixture.
Transfer the cream into a piping bag without a nozzle, ensuring the tip is round and not very large.
Place half of the cookies on a plate lined with parchment paper and distribute a bit of the prepared cream on top.
Place a wooden stick on top of each cookie, add more cream, and cover with another cookie. Freeze for at least 4 hours.
Melt the milk chocolate and white chocolate in a double boiler.
Dip 8 ice creams in milk chocolate and 8 in white chocolate. Decorate with spread and chopped hazelnuts.
Keep the ice creams in the freezer until ready to eat. Enjoy!
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