In the bowl of an electric mixer fitted with whisk attachment, beat whipped topping until soft peaks form.

Add sugars and beat until stiff peaks form and set aside.

Line a large loaf pan with plastic wrap, leaving overhang.

Place one-fourth of whip on bottom of pan.

In a small bowl, combine almond milk and diluted coffee.

Dip each lotus cookie into milk mixture, then place in a single layer over whip.

Place two heaping tablespoons lotus butter over cookies and repeat whip, cookies, butter, ending with whip on top.

Crush remaining lotus cookies and sprinkle over last whip layer.

Freeze for two hours or overnight.

Remove from freezer 10–15 minutes before serving.

Use plastic wrap overhang to remove ice cream loaf from pan, and slice.