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Ninja Creami Cookie Butter Ice Cream

Ninja Creami cookie butter ice cream with a warm, spiced Biscoff flavor—smooth, dense, and churned straight from the pint. This easy Creami cookie butter dessert uses a mix-in of crushed Biscoff for sweet cookie crunch in every scoop.
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Prep Time 10 minutes
Cook Time 5 minutes
freezing 24 minutes
Total Time 39 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 610
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 serving
  • 4 Biscoff cookies, crushed for mix-in
  • 1 tbsp cookie butter (warm, for drizzling) optional, for serving
  • 1 tbsp milk (for re-spinning, if needed) optional

Equipment

  • 1 Ninja Creami

Method
 

Make the cookie butter base
  1. Blend the whole milk, heavy cream, cookie butter, granulated sugar, cream cheese, vanilla extract, cinnamon, and salt until completely smooth, with no visible cream cheese lumps.
  2. Pour the mixture into the Ninja Creami pint container, scrape the sides clean, and level the top for even freezing.
Freeze and process in Ninja Creami
  1. Freeze for 24 hours until firm and scoopable, with the surface no longer sloshy when gently tapped.
  2. Process on the Ice Cream setting; stop when the texture looks dense and creamy, then re-spin with 1 tablespoon milk if needed.
Mix-in and serve
  1. Use the Mix-In function to fold in the crushed Biscoff cookies until they are evenly distributed through the ice cream.
  2. Drizzle warm cookie butter on top and serve immediately, with a glossy golden-tan swirl over the smooth scoop.

Notes

For the creamiest churn, make sure the base is completely smooth before freezing so the cookie butter fully dissolves. Store covered in the freezer for up to 2 days; it may firm up, so re-process on the Ninja Creami with a splash of milk if needed. Freezing again after processing is not recommended for best texture. For a lower-fat option, use light cream cheese and reduce heavy cream to 1/2 cup while replacing the rest with whole milk.