Lotus Ice Cream Log

A silicone mold and a few quick add-ins turn store-bought ice cream into an eye-catching dessert. No hassle, tons of compliments!

[cooked-sharing]
Yields10 Servings
Prep Time10 mins
 1 tub (56 oz.) parve vanilla ice cream
 ½ jar Lotus Cookie Butter
 12 Lotus cookies, broken up
 ½ cup Chopped Viennese Crunch (we use Gold Nut)
 Silicone log mold with a texture mat
1

Soften the ice cream in the refrigerator.

2

Melt the Lotus Cookie Butter in the microwave or double boiler. Swirl into the softened ice cream. Fold in the cookies and crunch.

3

Fill a silicone log mold with the ice cream mixture. Let firm up overnight in the freezer. Unmold the log and remove the mat to reveal the design.

4

Ice cream mixture can also be put into martini glasses and frozen. Garnish with a lotus cookie and some crunch.

Category

Ingredients

 1 tub (56 oz.) parve vanilla ice cream
 ½ jar Lotus Cookie Butter
 12 Lotus cookies, broken up
 ½ cup Chopped Viennese Crunch (we use Gold Nut)
 Silicone log mold with a texture mat

Directions

1

Soften the ice cream in the refrigerator.

2

Melt the Lotus Cookie Butter in the microwave or double boiler. Swirl into the softened ice cream. Fold in the cookies and crunch.

3

Fill a silicone log mold with the ice cream mixture. Let firm up overnight in the freezer. Unmold the log and remove the mat to reveal the design.

4

Ice cream mixture can also be put into martini glasses and frozen. Garnish with a lotus cookie and some crunch.

Lotus Ice Cream Log

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