If you’ve ever eaten cookie butter straight from the jar (no judgment here), this recipe’s for you. This Ninja Creami Cookie Butter Ice Cream is rich, creamy, and packed with that spiced caramel flavor from Biscoff cookies. It’s everything you love about fall desserts — cozy, sweet, and just the right amount of indulgent.
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I actually got the idea for this flavor while trying to recreate the sticky toffee pudding we tasted at Hell’s Kitchen. I’m convinced the ice cream they served on top wasn’t plain vanilla — it had that warm, spiced Biscoff flavor that stuck with me.
After perfecting my Vanilla Ice Cream and Butterfinger Ice Cream, I knew a cookie butter version had to happen. And if you’re into flavors like Peanut Butter Ice Cream, Chocolate Chip Ice Cream, Bright Blue Cookie Monster Ice Cream, or even Milo Ice Cream, this one will fit right into your freezer lineup.
The Ninja Creami gives it that creamy, scoop-shop texture without any effort — just blend, freeze, and spin.
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Why You'll Love This Recipe
- It’s rich, creamy, and tastes like something straight from an ice cream shop — without the extra effort.
- The Ninja Creami makes it foolproof. Just blend, freeze, and spin.
- You can make it your own with chocolate chips, caramel drizzle, or extra cookie chunks.
- It’s one of those flavors everyone loves, whether you’re sharing it with the family or keeping it all to yourself.
What is Cookie Butter?
Cookie butter is basically spreadable cookies — made from spiced European biscuits (like Biscoff), blended with sugar and oils until smooth and creamy. Think of it as peanut butter’s, cinnamon-scented cousin.
It has that sweet, caramelized flavor with a hint of cinnamon and ginger that makes it totally addictive. You can spread it on toast, swirl it into oatmeal, or do what I do — turn it into ice cream. It’s one of those ingredients that instantly makes any dessert taste a little fancier with almost no effort.
Ingredients
Here’s what you will need:
- Cookie Butter Spread: Adds that signature spiced caramel flavor. Use your favorite brand like Trader Joe’s or Lotus Biscoff.
- Cottage Cheese: Provides creaminess without making it too rich. If you’re not a fan, swap with Greek yogurt or cream cheese.
- Condensed Milk: Sweetens the ice cream and adds a luscious texture. Adjust to taste for sweetness.
- Half and Half: Balances richness with a light, creamy consistency. Heavy cream or whole milk can be used instead. Substitute with regular milk, soy milk or almond milk.
- Biscoff Cookies: For that extra crunch and burst of cookie flavor. Swap with any spiced or ginger snap cookies.
See recipe card for quantities.
How to Make Cookie Butter Ice Cream?
- Blend the Base: In a Vitamix blender, combine cookie butter spread, half and half, cottage cheese and condensed milk. Blend until smooth and creamy.
- Pour and Freeze: Transfer the mixture into the Ninja CREAMi pint container. Seal with the lid and freeze for 24 hours.
- Creamify: Place the pint in the Ninja CREAMi and select the “Ice Cream” function. Process until smooth and creamy.
- Add Mix-ins: Remove the pint, add crushed Biscoff cookies, and process again on the “Mix-in” setting.
Topping and Mix-in Suggestions
- Crushed Biscoff Cookies: Adds an extra layer of crunchy cookie goodness.
- Caramel Drizzle: Elevates the sweetness with a sticky, rich touch.
- White Chocolate Chips: Adds a sweet, creamy burst of flavor.
- Cocoa Nibs: For a hint of bitterness and a chocolatey crunch.
- Whipped Cream: Light and airy, perfect for balancing the richness.
Equipment
For this recipe, I used my trusty Vitamix blender for blending the base ingredients and the Ninja CREAMi Deluxe 11-in-1 Ice Cream & Frozen Treat Maker to turn the mixture into perfectly creamy ice cream.
Top tip
For the best texture, make sure all ingredients are well-blended and completely smooth before freezing. Also, don’t skip the 24-hour freeze time — it ensures your ice cream will turn out perfectly creamy when processed in the Ninja CREAMi.
Recipe FAQ
Yes! Mix 1–2 tablespoons of cookie butter protein powder or powdered cookie butter (like PB2 Cookie Butter) into the base. It gives great flavor with a lighter texture — perfect if you’re going for a higher-protein version.
Fold them in after the first spin using the Mix-In setting. You can also freeze crushed cookies for 10 minutes before adding — that little trick keeps them crisp even after mixing.
Aim for about 2–3 tablespoons of crushed cookies per pint. Too many mix-ins can make the texture crumbly and uneven, while too few won’t give you that cookie crunch in every bite
Absolutely. Warm up 1–2 tablespoons of cookie butter in the microwave for about 10 seconds and drizzle it in after the first spin. Then run a Mix-In cycle for a perfect swirl — gooey, but not melted into the base.
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Ninja Creami Cookie Butter Ice Cream Recipe
Equipment
- 1 Blender
- 1 Ninja Creami Ice Cream Maker
- 1 Ninja Creami Pint Container
Ingredients
- 1 ½ cup Half and Half
- 2 tablespoon Cookie Butter Spread
- ½ cup Cottage Cheese
- ½ cup Condensed Milk
- 4 pieces Biscoff Cookie
Instructions
- Blend the Base: In a Vitamix blender, combine cookie butter spread, cottage cheese, condensed milk, and half and half. Blend until smooth and creamy.1 ½ cup Half and Half, 2 tablespoon Cookie Butter Spread, ½ cup Cottage Cheese, ½ cup Condensed Milk
- Pour and Freeze: Transfer the mixture into the Ninja CREAMi pint container. Seal with the lid and freeze for 24 hours.
- Creamify: Place the pint in the Ninja CREAMi and select the “Ice Cream” function. Process until smooth and creamy.
- Add Mix-ins: Remove the pint, add crushed Biscoff cookies, and process again on the “Mix-in” setting.4 pieces Biscoff Cookie
- Serve: Scoop into bowls, add your favorite toppings, and enjoy!
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Notes
- Freeze the base for a full 24 hours before spinning for best texture.
- Blend until completely smooth — no cottage cheese bits left behind.
- If the ice cream looks crumbly after the first spin, use Re-Spin once or twice.
- Add crushed cookies or mix-ins after the first spin using the Mix-In cycle.
- For extra creaminess, stir in 1 tablespoon of maple syrup or corn syrup before freezing.
- Don’t overload the pint — too many mix-ins can affect the texture.
- Store leftovers in the Ninja Creami pint, tightly covered, and re-spin before serving again.
- Add a drizzle of warm cookie butter on top before serving for that extra wow factor.
Lisa P says
Hi just wondering how much half and half? Seems like the measurement unit is missing.
Rose Sioson says
Hello Lisa!! It should be in cups. Thank you! 🙂
Amy Brand says
There is no soy milk listed in the ingredients
Rose Sioson says
Hi Amy! Thank you for your comment. The soy milk was a typo. Thanks for correcting me. I updated it. I used half and half as the liquid base for this recipe. You can substitute it with soy milk or you can use both. Half and Half will result to a more creamier texture. 🙂