This no-fuss vegan Biscoff ice cream sandwich from Natlicious Food blends whipped coconut cream, oat condensed milk, and Biscoff spread into a silky, caramel filling. Layered between crisp Lotus biscuits and frozen, it delivers creamy-crunchy perfection.
Ingredients
- 400 g coconut milk from a can
- 320 g condensed milk I used oat from Nature's charm
- 2 heaped tablespoons lotus Biscoff spread
- 16 lotus Biscoff biscuits
Instructions
- Add the coconut milk in the fridge overnight or for a couple of hours to set.
- Scoop the coconut cream out of the can and add it into a large bowl, then use a mixer to mix it.
- The add in the condensed milk, mix again, followed by the Biscoff spread, before you mix it one final time.
- Find containers that can fit the biscuits perfectly without leaving any gaps, and place a layer with the branding facing down.
- Add the cream that we just made, and cover it up with a layer of biscuits, with the branding facing up this time.
- Cover the container with a clean film and place it in the freezer to set overnight or for at least 5 hours.
- Remove from the freezer, cut them and wrap them individually in parchment paper.
- Store them in a container in the freezer.