Step 1

Weigh out 150g of vanilla ice cream into a bowl (each popsicle mold holds about 50g). Leave it out to soften, or if you're impatient like me, toss the bowl into the microwave for about 20 seconds. Don't worry, it's OK if it becomes a little bit soupy. Break up 1 Biscoff cookie and mix it into the ice cream.

Step 2

Add the softened ice cream into your popsicle mold. I bought this one off Amazon which makes 3 popsicles.

Step 3

Let these popsicles harden in the freezer for at least 2 hours. Longer is better, so it's easiest to just let them freezer overnight, but 2-3 hours should be long enough. You'll know they're good to go when you can pop them out of the popsicle mold. (Side note: if you want a low-calorie treat, these are delicious at this stage! Even just 1 Biscoff cookie spread out over 3 popsicles adds so much flavor).

Step 4

Use a knife to cut the sides off the bars to create a skinny popsicle shape. This part is obviously optional, but I wanted these to mimic the long skinny shape of the regular Biscoff bars, so this made the shape & size much closer.

Step 5

Return the trimmed popsicles to the freezer while you make some Protein Cookie Butter. Full recipe for that can be found here, but all you have to do is add 8 Biscoff cookies and a scoop of protein powder to a blender, then add 1/4 cup of milk and blend until it becomes a smooth cookie butter. For this recipe, I added 1 extra tablespoon of milk to make the cookie butter a little bit thinner than the original recipe. Then you can take a spoon or butter knife and coat each of your popsicles (I ended up using exactly half of the cookie butter and putting the rest in the fridge to enjoy later).

Step 6

Break up 2 Biscoff cookies and add the crumbs all around the popsicles so they stick to the cookie butter. Lay the popsicles on a sheet of parchment paper and freeze for 1 more hour to allow the cookie butter to harden.

Step 7

Prep the chocolate or white chocolate coating by melting the coconut oil in the microwave, then whisking in the protein powder and powdered sugar.

Step 8

Remove the ice cream bars from the freezer and coat with the chocolate coating. Using a spoon, drizzle it right over the top so it drips down the sides, then use the spoon to spread the coating until the entire bar is covered. The coating should make enough to cover all 3 popsicles, but if you end up laying it on very thick, you may run out and need to make a tiny bit more.

Step 9

The coating should act like a "magic shell" and harden within a minute, so these Biscoff ice cream bars can be enjoyed right away. If you want to save these for another day, store them in a sealable freezer bag until you're ready to eat.