Go Back

Ninja Creami Cookie Butter Ice Cream

Ninja Creami cookie butter ice cream with a caramelized, gingerbread-like Biscoff flavor made in one pint. Smooth, dense scoops with a spiced swirl and crunchy crushed Biscoff mix-in.
Print Recipe Pin Recipe
Prep Time 10 minutes
freezing 1 day
Total Time 1 day 10 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ice cream base
  • 1 cup whole milk
  • 0.75 cup heavy cream
  • 3 tbsp cookie butter (Biscoff spread)
  • 2 tbsp granulated sugar
  • 1 tbsp cream cheese, softened
  • 0.25 tsp vanilla extract
  • 0.25 tsp cinnamon
  • 0.25 tsp salt
Mix-ins and topping
  • 4 Biscoff cookies, crushed (for mix-in)
  • 1 tbsp cookie butter (Biscoff spread) drizzle warm cookie butter on top

Equipment

  • 1 Ninja Creami

Method
 

Blend the spiced cookie butter base
  1. Blend whole milk, heavy cream, cookie butter (Biscoff spread), granulated sugar, cream cheese, vanilla extract, cinnamon, and salt until completely smooth, with no visible streaks.
Freeze
  1. Pour the mixture into the Ninja Creami pint container, then freeze for 24 hours until solid.
Process into ice cream
  1. Process on the Ice Cream setting until thick and dense; re-spin with 1 tablespoon milk if needed to reach a scoopable texture.
Fold in the cookie crunch
  1. Use the Mix-In function to fold in crushed Biscoff cookies for even cookie-bits throughout.
Serve
  1. Drizzle warm cookie butter over the top and serve immediately for a glossy, spiced finish.

Notes

For the smoothest texture, make sure the base is fully blended before freezing so the cream cheese disappears completely. Keep sealed in the pint in the freezer up to 2 weeks; thaw slightly at room temperature for 3–5 minutes before scooping. Freezing in the pint is yes (best quality within 2 weeks). For a dairy-light option, replace whole milk with low-fat milk and use light cream cheese while keeping the heavy cream portion for body.