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Ninja Creami Cookie Butter Ice Cream

Ninja Creami cookie butter ice cream with a deep, spiced Biscoff flavor and a smooth, dense scoop. Warm golden-tan cookie butter base is churned in the Creami, then finished with crushed Biscoff cookies for a classic speculoos-style texture.
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Prep Time 10 minutes
freeze 24 minutes
Total Time 34 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Cookie butter 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
  • 4 Biscoff cookies, crushed for mix-in

Equipment

  • 1 Ninja Creami pint container

Method
 

Blend the base
  1. In a blender, combine whole milk, heavy cream, cookie butter, granulated sugar, softened cream cheese, vanilla extract, cinnamon, and salt, then blend until completely smooth and no streaks remain.
Freeze
  1. Pour the smooth mixture into the Ninja Creami pint container and freeze for 24 hours until solid.
Process in Ninja Creami
  1. Process on the Ice Cream setting, then stop and check the texture; if it looks too firm or not fully churned, re-spin with 1 tablespoon milk.
Add mix-ins and finish
  1. Use the Mix-In function to fold in the crushed Biscoff cookies until evenly distributed.
Serve
  1. Drizzle warm cookie butter on top and serve immediately for the best flavor and contrast.

Notes

For the creamiest texture, make sure the base is fully smooth before freezing and that the pint is completely solid at the 24-hour mark. Refrigerate leftovers in the freezer (covered) for up to 1 week; re-spin on Ice Cream to restore scoopable consistency. Freezing the finished ice cream works well, though mix-ins may soften over time. For a lower-fat option, replace heavy cream with an equal amount of half-and-half and slightly reduce cookie butter to taste.