Add 90 g vanilla whey protein powder, 300 ml skimmed milk, and 2 tbsp Biscoff spread to the protein shaker.

Shake the mixture until smooth and refrigerate it in the freezer until fully frozen.

Transfer the frozen mixture to the blender and blend until it becomes smooth, creamy ice cream.

Spoon the ice cream evenly into 4 ice cream bar moulds and insert 1 stick into each mould.

Freeze the filled moulds for at least 60 minutes, until the bars are firm enough to remove.

Place 180 g chocolate and 20 g coconut oil in a mixing bowl, then microwave in short bursts until melted.

Crush 30 g Biscoff biscuits into small pieces and place them in the second mixing bowl.

Unmould each frozen bar and pour the melted chocolate coating over it with the bowl underneath to catch excess.

Roll each coated bar in crushed Biscoff biscuits, then wave it for about 10 seconds until the coating sets.

Serve immediately, or refreeze the bars and let them stand for 20 minutes before eating.