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Ninja Creami Cookie Butter Ice Cream

Ninja Creami cookie butter ice cream with a warm spiced Biscoff flavor and a smooth, dense scoop made for single-serve pints. Freeze overnight, then spin and add crushed Biscoff cookies with a finishing drizzle of warm cookie butter.
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Prep Time 10 minutes
Cook Time 8 minutes
freezing 24 minutes
Total Time 42 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

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
  • 0.5 tsp vanilla extract
  • 0.25 tsp cinnamon
  • 0.25 tsp salt
Mix-in and topping
  • 4 Biscoff cookies, crushed (for mix-in)

Equipment

  • 1 Ninja Creami ice cream maker
  • 1 Ninja Creami pint container

Method
 

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

Notes

For the smoothest texture, blend until there are no visible streaks from the cream cheese and cookie butter. Keep the unspun base covered in the freezer up to 1 week; once spun, eat within 24–48 hours for best scoopability (freezing again can dull the texture). For a lower-sugar option, replace the granulated sugar with a 1:1 baking sweetener and taste-adjust cookie butter to preference.