Tarta Helada de Lotus Biscoff ¡Sin Huevo! ¡Sin Leche Condensada! ¡Sin Gelatina!

Lotus Biscoff Cookie Ice Cream Cake: No Eggs! No Condensed Milk! No Gelatin! This Lotus cookie ice cream cake is a perfect summer dessert to enjoy with good company. Made with cream, cookies, and Lotus Biscoff cream, you'll have a delicious ice cream cake you won't want to put down. It's easy, requires little time, and its intense speculoos cookie flavor is a sure hit. If you want to learn how to make a Lotus Biscoff Cookie Ice Cream Cake, don't miss this step-by-step video. 🛒 Our #FoodandGlory Products on AMAZON: 📌 Discover the products used in our videos here 👇👇👇 🇪🇸 https://www.amazon.es/shop/foodandglo... 🇺🇸 https://www.amazon.com/shop/foodandgl... *By purchasing through this affiliate link, you'll be supporting Food and Glory with a small commission at no additional cost to the product. Thank you for supporting our project. 📧 You can contact us here: Email: [email protected] Lotus Biscoff Cookie Ice Cream Cake (Lotus Ice Cream Cake with Biscoff Cookie) 🛒 Ingredients (28 cm / 11 in long mold): 🔸 400 ml whipping cream (1 ¾ cups) 🔹 50 g icing sugar (⅓ cup) 🔸 100 g mascarpone cheese (½ cup) 🔹 100 ml milk (⅓ cup + 1 tbsp) 🔸 100 g Lotus Biscoff cream (3.5 oz) 🔹 24 Lotus Biscoff cookies Topping: 🔸 100 g Lotus Biscoff cream (3.5 oz) 🔹 3 cookies Lotus 🍳 Lotus Ice Cream Cookie Cake Recipe, step by step: 1️⃣ In a bowl, combine the Lotus cream with the milk. Microwave for 1 minute. Stir until smooth, then let it cool. 2️⃣ In a large bowl, pour the whipping cream and begin whisking. When it begins to thicken, add the powdered sugar. When it begins to form ripples, add the mascarpone. Continue whisking until it thickens, but without completely whipping it. Pour in the chilled Lotus cream and milk mixture. Fold it in with a spatula using circular motions. 3️⃣ In a plum cake pan lined with baking paper, place ⅓ of the mixture. Spread it with a spatula and even out the surface. Place two rows of cookies (3 per row) in the center, lengthwise. 4️⃣ Top with more mixture. Add another layer of cookies and cover with the remaining mixture. 5️⃣ Finish by covering the entire surface with cookies. Cover the cake with the overhanging paper and plastic wrap. Place in the freezer for at least 5 hours (preferably overnight). 6️⃣ When ready to serve, heat 100g of Lotus Cream in the microwave for 40 seconds. Place it in a piping bag (you can use a freezer bag or a spoon) and pipe it all over the surface. Dust a couple of cookies (without removing them from the bag) with a rolling pin and decorate the center of the cake. Finish by placing a cookie in the center.