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Submitted by Chedva Cohn
On the packaging of lotus cookies it says lotus cookies are all a coffee needs. So a light bulb went off -how good would lotus coffee ice cream be?!?! And let me tell you I was NOT disappointed.
Instead of making one ice cream I made the decision to keep the coffee and lotus ice cream separate, so it’s like you’re having a sip of coffee with a bite of a lotus- the full experience!!
I really hope you make this ice cream and if you do would love to hear your feedback.
1/2 pack of 250 gram lotus cookies broken into small cookie crumbs
1 8-oz non dairy whip topping
1/2 cup sugar
1 and1/2 Tbsp instant coffee granules dissolved in 4 Tbsp of boiling water
1/2 cup almond milk or milk of choice
1/2 pack of 250 G lotus cookies broken into small cookie crumbs
1 8-oz non dairy whipping cream
1/2 cup of lotus butter
1/2 cup almond milk
Whip up non dairy creamer till soft peaks form.
Add sugar slowly and whip till you have stiff peaks.
Slowly add coffee and milk.
Divide the crumbs into two 2 lb loaf pans.
Pour the coffee ice cream on top of cookie crumbs and freeze for one hour.
Whip up non dairy creamer till stiff peaks form.
Slowly add lotus butter and milk.
Pour on top of coffee ice cream.
Pour rest of cookie crumbs.
Freeze and enjoy.
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This was amazing! It also sliced so easy and neat making a beautiful presentation!
GOOD to eat and SIMPLE to make! Tasted really good and looked sophisticated. My fam polished off every last drop and had to make it again the next day! We made it in individual cups and it looked a lot prettier. You could put a little less lotus butter than listed because it was quite lotussy…