This frozen dessert requires no special equipment and minimal effort, yet delivers impressive results. The recipe combines crisp Lotus cookies with a rich, creamy filling that tastes like ice cream but requires no churning. The entire process takes just minutes of active preparation, followed by several hours in the freezer.
Ingredients:
- 12-16 Lotus cookies
- 300 ml cold heavy cream
- 200 grams sweetened condensed milk
- 160 grams Lotus cookie spread
- Half teaspoon vanilla extract
- Pinch of salt
Instructions:
- Line a small rectangular pan with parchment paper and arrange a single layer of Lotus cookies across the bottom.
- Whip the heavy cream until it forms stable peaks, being careful not to over-whip.
- Gently warm the Lotus spread until it becomes liquid and easy to mix—this takes only seconds.
- Fold the condensed milk, vanilla, salt, and liquefied Lotus spread into the whipped cream, mixing gently until the filling is uniform and smooth.
- Pour this mixture over the cookie base and spread it into an even layer. Place another layer of cookies on top, positioning them directly above the bottom cookies to make cutting easier later.
- Cover the pan and freeze for at least six to eight hours, or preferably overnight.
- Before serving, let the dessert sit at room temperature for a few minutes, then cut along the cookie boundaries to create individual sandwiches.
Pro tip: Avoid over-whipping the cream, as this can result in a grainy texture rather than a smooth, creamy one. For visual appeal, reserve a small amount of the Lotus spread, warm it briefly, and drizzle it in swirls through the cream layer before freezing.
