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Ninja Creami Cookie Butter Ice Cream

Ninja Creami cookie butter ice cream made with warm spiced Biscoff flavor for a smooth, dense single-serve scoop. Blend, freeze 24 hours, then spin and fold in crushed Biscoff cookies with a cookie-butter drizzle.
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Prep Time 10 minutes
Cook Time 10 minutes
freezing 24 minutes
Total Time 44 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup whole milk Use as directed; re-spin may need 1 tbsp if texture is too stiff.
  • 0.75 cup heavy cream
  • 3 tbsp cookie butter (Biscoff spread) Reserve a little for serving drizzle.
  • 2 tbsp granulated sugar
  • 1 tbsp cream cheese, softened
  • 0.5 tsp vanilla extract
  • 0.25 tsp cinnamon
  • 0.25 tsp salt
  • 4 Biscoff cookies, crushed (for mix-in)

Equipment

  • 1 Ninja Creami

Method
 

Blend the base
  1. Blend whole milk, heavy cream, cookie butter (Biscoff spread), granulated sugar, cream cheese, vanilla extract, cinnamon, and salt until completely smooth.
Freeze and churn with Ninja Creami
  1. Pour the mixture into the Ninja Creami pint container and freeze for 24 hours, until solid.
  2. Process on the Ice Cream setting, then re-spin if needed using 1 tablespoon whole milk for texture adjustment.
Add mix-in and serve
  1. Use the Mix-In function to fold in crushed Biscoff cookies so they’re evenly distributed.
  2. Drizzle warm cookie butter on top and serve immediately.

Notes

For the creamiest, densest texture, make sure the pint is fully frozen solid before you Ice Cream–process. Store leftovers in the freezer in the Ninja Creami pint, covered, for up to 3 days; re-spin on the Ice Cream setting before eating if it hardens. Freezing again after processing is okay, but texture may be slightly firmer. For a lower-fat option, substitute half-and-half for some of the heavy cream while keeping the cookie-butter flavor.