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Ninja Creami Cookie Butter Ice Cream

Ninja Creami cookie butter ice cream with a warm spiced Biscoff flavor, blended smooth and churned into a dense single-serve scoop. Caramelized cookie butter and vanilla come together, then crushed Biscoff cookies are folded in for texture in every spoonful.
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Prep Time 10 minutes
freezing 1 day
Total Time 1 day 10 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Ninja Creami ice cream maker

Method
 

Blend the base
  1. Blend whole milk, heavy cream, cookie butter, granulated sugar, cream cheese, vanilla extract, cinnamon, and salt until completely smooth.
  2. Scrape down the container as needed so the mixture looks uniform with no cookie butter streaks.
Freeze
  1. Pour the mixture into the Ninja Creami pint container and freeze for 24 hours.
  2. Freeze until solid enough to scoop during processing, with no visible slush in the center.
Process and finish
  1. Process on the Ice Cream setting, then re-spin with 1 tablespoon milk if needed for a thick, spoonable texture.
  2. Use the Mix-In function to fold in the crushed Biscoff cookies.
  3. Drizzle warm cookie butter on top and serve.

Notes

For the smoothest texture, blend long enough that the cream cheese fully dissolves before freezing. Keep covered in the freezer for up to 1 week; re-process on the Ice Cream setting to restore scoopability. Freezing the finished pint is fine for leftovers. Dietary swap: use lactose-free milk and lactose-free cream cheese to keep the same creamy texture.