Biscoff cookie and cookie butter ice cream bars

If you’ve never had Biscoff ice cream bars before, you need to run out to the store to buy them immediately.

I just recently discovered them, but they are my absolute favorite dessert of all time.

Now, I don’t particularly like to mess with perfection. But, I wanted to challenge myself to see if I could recreate these Biscoff ice cream bars with my own healthy spin.

I didn’t have very high expectations, but wouldn’t you know, this has become one of my favorite recipes of all time.

Above you can see a regular Lotus Biscoff Ice Cream Stick (top) next to my healthier version (bottom). While not an exact replica, it’s pretty darn close!

You won’t have to sacrifice any flavor for this healthier version, either. While nothing will ever beat the regular Biscoff ice cream bars, our homemade version is extremely close, healthy or not.

I went through 5 different test batches of this recipe until I got it just right, and I ate every single ice cream bar that I made, so that should tell you just how much I enjoyed them.

One regular Lotus Biscoff Ice Cream Bar is 310 calories, 21g fat, 23g of sugar, and a measly 2g protein.

Our homemade version is 260 Calories, 15.5g Fat, 18g Carbs (9g Sugar), and 11g Protein.

Unlike my Choco Taco recipe, I chose to not use high-protein ice cream in this one because I wanted them to stay nice and soft inside. If you go with a protein ice cream like Halo Top, you can get even more protein out of this recipe.

How to make Biscoff Ice Cream Bars

These Biscoff ice cream bars have three components:

1. The vanilla ice cream center with crunchy Lotus Biscoff cookies
2. The soft cookie butter layer
3. The white or Belgian chocolate coating

Start by making the cookie butter ice cream by adding any light vanilla ice cream to a bowl. For my ice cream bars, I decided to go with Breyers No Sugar Added vanilla ice cream, but any ice cream will work.

You can leave the ice cream out at room temperature to soften it, but if you’re impatient like I am, you can microwave the bowl of ice cream for about 15 seconds to soften.

Crumble up one Biscoff cookie and mix that into your softened ice cream.

Add the softened ice cream to a popsicle mold (mine makes 3 popsicles) and then add to the freezer for 2-3 hours to allow the ice cream bars to fully harden.

You’ll know they are ready when you can pop them out of the silicone mold without any ice cream being left behind.

At this stage, if you want a low-calorie treat, you can enjoy a delicious ice cream bar with crunchy Biscoff cookies, which has a surprisingly large amount of Biscoff flavor considering the small amount used.

Since I wanted these ice cream bars to closely resemble the actual Lotus Biscoff Ice Cream Bars, I decided that I needed to trim these popsicles down a bit.

This step is completely optional, but it will give you an authentic shape AND bring the calorie count down a little bit (about 40 calories per ice cream bar).

Use a sharp knife to cut the sides off of the popsicle so you are left with a skinnier ice cream bar.

Side note: the leftover ice cream slivers you cut off make excellent snacks!

Return the trimmed popsicles to the freeze and make the Protein Cookie Butter. You can find that full recipe here, but it’s truly just a matter of blending together Biscoff cookies, protein powder, and a little bit of almond milk.

The only difference for this recipe is that we’re going to use a little bit of extra milk in order to create a thinner cookie butter that we can cover the ice cream bars with.

If you do not want to make your own high-protein Biscoff cookie butter, you can use Lotus Biscoff cookie butter or even Trader Joe‘s version in its place. Using original cookie butter will raise the calories, but it will still be delicious!

Use a spoon or butter knife to spread the cookie butter all over the popsicles. It’s okay if it’s not perfectly smooth.

Add some crushed Biscoff cookie crumbs around the entire popsicle, then lay the ice cream bars on a sheet of parchment paper.

Add these cookie butter-covered ice cream bars to the freezer for one more hour to allow the cookie butter layer to completely solidify.

If you’d like to eat the ice cream bars at this stage, they are still a delicious treat, but the chocolate coating really takes these over the top.

Depending on which flavor you’d like to go with (milk chocolate or white chocolate) mix up the ingredients in a bowl to create the chocolate coating just like in my Choco Taco Recipe.

Spoon the chocolate coating over the top and allow it to drip down the sides of the ice cream bar, then use the spoon to spread the coating all around the bar until it is completely covered in chocolate.

The coating acts as a “magic shell,” so it will only take about 30 seconds for it to be fully set.

Dig in right around, or store these Biscoff ice cream bars in a freezer bag in the freezer until you are ready to enjoy.

My ice cream stays nice and soft, but if you use vanilla ice cream that tends to freeze a little harder, you can leave these ice cream bars out for a few minutes to soften before eating.

More healthy ice cream recipes to make

For me, it doesn’t matter what the weather is like- I want ice cream every night. If you’re like me, here are some of my favorite healthy ice cream recipes to help tackle those cravings:

• Healthy No-Churn Soft Serve Ice Cream
• Healthier Homemade Choco Tacos
• High-Protein “Fried” Ice Cream
• Healthy Pumpkin Pie Ice Cream Without An Ice Cream Maker

Top 18 biscoff cookie and cookie butter ice cream bars edited by Family Cuisine