top of page
![](https://static.wixstatic.com/media/822ad3_2c833c51b9a7489aaf192447c68563a0~mv2_d_3000_2005_s_2.jpg/v1/fill/w_288,h_192,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/822ad3_2c833c51b9a7489aaf192447c68563a0~mv2_d_3000_2005_s_2.jpg)
Teaneck Parve Ice Cream Pie
1/2 Jar of Lotus Biscoff Cookie Butter
One Quart of Trader Joes Soy Vanilla Ice Cream or another non-dairy ice cream
2-3 Biscoff cookies, crumbled
One Midel Gluten Free graham cracker crust
Ingredients
![](https://static.wixstatic.com/media/5daac8_4b40fe74358c469abfe9b0d362cbd803~mv2_d_3024_4032_s_4_2.jpeg/v1/fill/w_450,h_600,al_c,q_80,usm_0.66_1.00_0.01,enc_auto/5daac8_4b40fe74358c469abfe9b0d362cbd803~mv2_d_3024_4032_s_4_2.jpeg)
preparation
Allow the ice cream to soften about a half hour
Then empty the ice cream in a large bowl and combine with the half jar of biscoff cookie butter until well blended with a large spoon.
Pour the blended mix into the graham cracker crust and smooth it out. Crumble a couple of the biscoff cookies on top, freeze and enjoy!
bottom of page