This is one of those recipes that feels like a treat but secretly works hard for you. It’s creamy, rich, packed with warm cookie butter flavor, and loaded with protein. If you love that spiced Biscoff taste, this one’s going to be on repeat.
It’s simple. Blend, freeze, spin. That’s it.
Servings: 1 pint (about 2 servings)
Prep Time: 5 minutes
Freeze Time: 24 hours
Spin Time: 5 minutes
Why I Love This Recipe
I started making high-protein ice cream when I wanted something sweet at night but didn’t want a heavy dessert. The Ninja Creami changed everything. The first time I added Biscoff cookie butter, I knew I had a winner.
The flavor is warm and cozy. The texture is thick and creamy. And it doesn’t taste like “diet” ice cream at all.
What makes it special:
- It tastes like melted Biscoff cookies in ice cream form
- High in protein but still smooth and scoopable
- Super simple ingredients
- Customizable sweetness
- Feels indulgent but fits into balanced eating
What You’ll Need
- 1 ½ cups unsweetened vanilla almond milk
- 1 scoop (about 30g) vanilla protein powder
- 2 tablespoons Biscoff cookie butter (plus 1 extra tablespoon for swirl)
- 1 tablespoon sugar-free vanilla pudding mix (dry powder)
- 1–2 tablespoons granulated sweetener (like monk fruit or sugar), to taste
- 1 pinch salt
Tools Required
- Ninja Creami machine
- Ninja Creami pint container
- Blender or handheld milk frother
- Spoon
- Measuring cups and spoons
- Butter knife
Recipe Instructions
Step 1: Blend the Base
Add 1 ½ cups unsweetened vanilla almond milk, 1 scoop vanilla protein powder, 2 tablespoons Biscoff cookie butter, 1 tablespoon dry sugar-free vanilla pudding mix, 1–2 tablespoons granulated sweetener, and 1 pinch salt to a blender. Blend until completely smooth and creamy, with no visible powder.
Step 2: Freeze the Mixture
Pour the smooth light tan mixture into the Ninja Creami pint container. Secure the lid and freeze on a flat surface for 24 hours until completely solid.
Step 3: Spin the Ice Cream
After 24 hours, remove the lid and place the frozen solid light tan base into the Ninja Creami machine. Lock it in and select the “Lite Ice Cream” setting. Spin once. The texture should look crumbly but creamy.
Step 4: Re-Spin if Needed
If the texture looks powdery or dry, add 1 tablespoon almond milk to the center and spin again using the “Re-Spin” function until smooth and creamy.
Step 5: Add the Cookie Butter Swirl
Use a spoon to create a small hole down the center of the creamy ice cream. Add 1 tablespoon melted Biscoff cookie butter into the hole. Use the “Mix-In” setting to swirl it through.
Step 6: Serve
Scoop 3 generous scoops into a bowl. Sprinkle extra crushed Biscoff cookies on top and serve right away.
Macros Information (Approximate Per Serving)
Per ½ pint serving:
- Calories: 220
- Protein: 20g
- Carbs: 18g
- Fat: 10g
- Fiber: 2g
Macros will vary depending on protein powder and sweetener used.
Why This Recipe Works (Quick Science)
Protein powder thickens when frozen, but it can get icy. That’s where the pudding mix helps. The pudding mix contains stabilizers that trap water and reduce ice crystals.
The small amount of fat in the cookie butter adds richness and creaminess.
Spinning in the Ninja Creami breaks up ice crystals and turns the frozen block into smooth ice cream. That’s why it tastes so creamy even though it’s high in protein.
Pro Tips
- Freeze completely flat. If the base freezes unevenly, the texture won’t be smooth.
- Don’t skip the re-spin. Most protein bases need it.
- Taste the base before freezing. Adjust sweetness then.
- Melt the cookie butter slightly so it swirls easily.
Substitutions and Variations
- Use dairy milk instead of almond milk for extra creaminess
- Swap vanilla protein for unflavored or caramel
- Add crushed Biscoff cookies as a mix-in
- Use chocolate protein powder for a chocolate-cookie version
Make Ahead Tips
You can keep frozen pints in the freezer for up to 2 weeks. Just spin when ready to eat. If it’s been frozen longer than a few days, you may need an extra re-spin.
Common Mistakes
- Not freezing for a full 24 hours
- Overfilling past the max line
- Skipping pudding mix and ending up with icy texture
- Adding too much liquid during re-spin
What to Serve With
- Crushed Biscoff cookies
- A drizzle of melted cookie butter
- Fresh strawberries
- A hot espresso for an affogato-style dessert
Leftovers and Storage
If you don’t finish the pint, smooth the top and refreeze with the lid on. When ready to eat again, re-spin once to bring back the creamy texture.
FAQ
Can I use whey protein?
Yes. Both whey and plant-based work. Texture may vary slightly.
Do I have to use pudding mix?
No, but it helps make it creamier and less icy.
Can I make it lower calorie?
Use less cookie butter and a zero-calorie sweetener.
Can I double the recipe?
Make separate pints. Do not overfill one container.
Final Thoughts
This Ninja Creami Biscoff Cookie Butter Protein Ice Cream feels like a real dessert. It’s rich, creamy, and packed with that warm cookie flavor we all love.
Make it once, and you’ll see why it’s hard to go back to store-bought. When you try it, come back and share how it turned out. I’d love to hear your spin on it.
