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Ninja Creami Cookie Butter Ice Cream

Ninja Creami cookie butter ice cream delivers a warm, spiced Biscoff flavor with a smooth, dense scoop. This easy Creami cookie butter recipe is made by blending, freezing, then processing on the Ice Cream setting and adding Biscoff cookie crumbles.
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Prep Time 10 minutes
Cook Time 6 minutes
Freeze 24 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Milk base
  • 1 cup whole milk Use cold for easier blending.
  • 0.75 cup heavy cream
  • 3 tbsp cookie butter (Biscoff spread)
  • 2 tbsp granulated sugar
  • 1 tbsp cream cheese, softened Softened helps it blend completely smooth.
  • 0.5 tsp vanilla extract
  • 0.25 tsp cinnamon
  • 0.25 tsp salt
Mix-in and topping
  • 4 count Biscoff cookies, crushed Reserve a few crumbs for finishing if desired.
Drizzle
  • 1 tbsp cookie butter (Biscoff spread) Warm it slightly so it drizzles over the top.

Equipment

  • 1 Ninja Creami ice cream maker

Method
 

Blend the cookie butter base
  1. Add whole milk, heavy cream, cookie butter (Biscoff spread), granulated sugar, softened cream cheese, vanilla extract, cinnamon, and salt to a blender and blend until completely smooth with no streaks. Stop and scrape the sides once to ensure the cream cheese fully disappears.
Freeze and process in the Ninja Creami
  1. Pour the mixture into the Ninja Creami pint container, cover, and freeze for 24 hours until solid. The surface should look opaque and firm when ready.
  2. Insert the pint and process on the Ice Cream setting, scraping if your model indicates a re-spin is needed. If the texture seems too soft or not fully churned, re-spin with 1 tablespoon milk for a smoother, denser scoop.
Add mix-in and serve
  1. Use the Mix-In function to fold in the crushed Biscoff cookies until evenly distributed. You should see flecks of cookie throughout the ice cream.
  2. Drizzle warm cookie butter on top and serve immediately. Finish with extra cookie crumbs if you want a more crunchy speckled look.

Notes

For the smoothest Ninja Creami cookie butter ice cream, blend until the cream cheese is fully emulsified—scrape the blender jar once during blending. Freeze in the pint for up to 1 month (keep covered to prevent ice crystals). For best texture, serve within 1–2 days after processing. If you want a dairy-light version, swap the whole milk and heavy cream for a similar total amount of barista-style oat milk and oat cream, then follow the same blending and Ice Cream steps.