Layered Lotus Cookie Ice Cream

July 4, 2024

Recipe by Pessi Piller

Prep by Chumy Berger

Styling and photography by Chay Berger

Hey, lotus lovers out there; this dessert is for you! It’s so easy to make that even my nine-year-old was able to do it on her own.





2 cups whipping cream

¼ cup confectioners’ sugar

2 tablespoons vanilla sugar

6 tablespoons lotus butter

2 8-oz. packages lotus cookies

½ cup almond milk

2 teaspoons coffee diluted in 1 teaspoon hot water



In the bowl of an electric mixer fitted with whisk attachment, beat whipping cream until soft peaks form.

Add sugars and beat until stiff peaks form and set aside.

Line a large loaf pan with plastic wrap, leaving overhang.

Place a ¼ of whip on bottom of pan.

In a small bowl, combine almond milk and diluted coffee.

Dip each lotus cookie into milk mixture, then place in a single layer over whip.

Place 2 heaping tablespoons lotus butter over cookies and repeat whip, cookies, butter, ending with whip on top.

Crush remaining lotus cookies and sprinkle over last whip layer.

Freeze for 2 hours or overnight.

Remove from freezer 10–15 minutes before serving.

Use plastic wrap overhang to remove ice cream loaf from pan, and slice.


Chumy Berger, personal chef, can be reached at 848-210-7973.