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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 with cookie butter, cream cheese, and cinnamon, then re-spun for a creamy texture and finished with crushed Biscoff mix-ins.
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Prep Time 10 minutes
freeze 1 day
Total Time 1 day 10 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 590
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)
  • 1 tbsp cookie butter (Biscoff spread) Warm drizzle on top

Equipment

  • 1 Ninja Creami

Method
 

Blend and chill
  1. Blend whole milk, heavy cream, cookie butter (Biscoff spread), granulated sugar, cream cheese, vanilla extract, cinnamon, and salt until completely smooth and no streaks remain.
  2. Pour the mixture into the Ninja Creami pint container and freeze for 24 hours, until fully solid.
Process and finish
  1. Process on the Ice Cream setting; if the texture looks too thick or not evenly spun, re-spin with 1 tablespoon milk to loosen it.
  2. Use the Mix-In function to fold in crushed Biscoff cookies so they distribute evenly through the frozen base.
  3. Drizzle warm cookie butter on top and serve, letting the golden-tan streaks melt slightly at the surface.

Notes

For the smoothest texture, blend until the base is completely uniform before freezing. Keep the churned ice cream in the pint and freeze for up to 3 days; re-process briefly if it hardens. Freezing again after processing is not recommended for best texture. For a dairy-free swap, use full-fat coconut cream plus a plant-based cream cheese alternative to keep the creamy body.