In a large bowl, blend the cream cheese and whip until combined.

Add the sugars and mix until smooth.

Gently fold in the six chopped Lotus sandwich cookies.

Fill the ice cream mixture into your ice cream molds.

Smooth out the tops.

Place the molds in the freezer for at least four to six hours, or until completely firm and frozen solid.

Melt the chocolate.

In a separate small bowl, microwave the Lotus Biscoff cream for about 15–20 seconds until it’s warm and fluid enough to drizzle.

Carefully remove the ice cream bars from their molds and place them on a parchment-lined baking sheet.

Top the frozen bars with the remaining sandwich cookie chunks and the lightly crushed rice square cereal, pressing them gently into the surface so that they stick.

Drizzle the melted baking chocolate over the bars, and separately drizzle the melted Lotus Biscoff butter all over the top.

Pop them back into the freezer to let the topping harden, then serve and enjoy!