If you’ve ever eaten cookie butter straight from the jar, no spoon, no shame, this recipe is for you. This Ninja Creami cookie butter ice cream turns that warm, caramelized Biscoff flavor into something creamy, scoopable, and a little too easy to keep going back for.
The idea came from trying to recreate the sticky toffee pudding. I kept thinking about the ice cream served on top because it definitely was not plain vanilla. It had this warm, spiced, caramel-like flavor that took me a while to figure out. Once it clicked that it tasted like Biscoff, this recipe came together from there.
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Jump to:
- Why You'll Love This Recipe
- What Is Cookie Butter?
- What Does Cookie Butter Ice Cream Taste Like?
- Ingredients
- How to Make Cookie Butter Ice Cream
- Topping and Mix-in Suggestions
- Tips + Troubleshooting
- Variations
- Equipment
- Recipe FAQ
- More Ninja Creami Recipes You’ll Love
- Did you try this recipe?
- Recipe
- Ninja Creami Cookie Butter Ice Cream Recipe
Why You'll Love This Recipe
- That warm Biscoff flavor comes through beautifully frozen. The spiced caramel notes don't get muted the way some flavors do — if anything, the cold makes the cookie butter taste more complex.
- Creamy without being heavy. The cottage cheese base keeps the texture light and scoopable without the richness of an all-cream base.
- The cookie chunks stay crispy. Thanks to the mix-in function, the Biscoff pieces hold their crunch — you get texture in every bite.
- Done in 10 minutes of actual work. The freezer does the rest.
What Is Cookie Butter?
Cookie butter is a creamy spread made from spiced cookies like Lotus Biscoff or speculoos. It has a sweet, caramelized flavor with hints of cinnamon, ginger, and brown sugar, which makes it perfect for cookie butter ice cream.
You can usually find it at Trader Joe’s, in the nut butter or baking aisle, or online. Lotus Biscoff spread and Trader Joe’s Speculoos Cookie Butter both work well in this recipe.
What Does Cookie Butter Ice Cream Taste Like?
Cookie butter ice cream tastes warm, spiced, caramelized, and creamy, with bits of crunchy Biscoff cookies mixed in. It has that cozy dessert flavor like snickerdoodle or graham crackers, but in a rich, smooth ice cream form.
It feels special without being overly sweet, and the cookie pieces stay surprisingly crisp after mixing in.
Ingredients
Here’s what you will need:
- Cookie Butter Spread: Lotus Biscoff or Trader Joe's Speculoos both work great. Use the smooth spread, not the crunchy version (the crunchy bits don't blend as evenly into the base).
- Cottage Cheese: full-fat gives the creamiest texture. Blend it completely smooth before adding the other ingredients. No cottage cheese lumps allowed.
- 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.
Tips + Troubleshooting
- If the ice cream comes out crumbly or powdery: This is the most common Ninja Creami problem, and it has an easy fix. Add 1 tablespoon of milk (or half and half) to the pint and run Re-Spin. Repeat once more if needed. Don't add too much liquid at once — a little goes a long way. The crumbly texture usually means the base froze too hard or there wasn't enough fat in the mix to process smoothly.
- Blend until completely smooth. Cottage cheese has a grainy texture that can create uneven spots in the ice cream if not fully blended. A high-powered blender like a Vitamix is ideal, but any blender works — just run it longer and check before pouring.
- Don't skip the full 24-hour freeze. 18 hours sometimes works, but 24 is the sweet spot. Less than that and the center of the pint may not be fully frozen, which affects how the machine processes it.
- Add mix-ins after the first spin, not before. If you freeze Biscoff cookies into the base, they'll become hard chunks that can strain the machine. Always add them using the Mix-In function after the first spin — the cookies go in perfectly crispy this way.
- For extra cookie butter flavor: Warm 1 tablespoon of cookie butter in the microwave for 10 seconds and drizzle it into the well before running the Mix-In cycle. It creates a swirl of pure cookie butter ribbon throughout.
- For extra creaminess: Stir 1 tablespoon of corn syrup or maple syrup into the base before freezing. It lowers the freezing point slightly and gives you a silkier, softer texture after spinning.
Variations
- Biscoff Latte Ice Cream: Add 1 teaspoon instant espresso powder before blending. Mix in chocolate chips after spinning.
- S’mores Cookie Butter: After spinning, add 1 tablespoon chocolate sauce, mini marshmallows, and crushed Biscoff cookies, then run Mix-In.
- Dairy-Free Version: Use full-fat coconut milk instead of half and half, coconut cream instead of cottage cheese, and maple syrup or agave instead of condensed milk.
- High-Protein Version: Use plain Greek yogurt instead of cottage cheese, reduce the condensed milk, and add 1 to 2 tablespoons vanilla protein powder.
- Crunchy Cookie Butter: Use crunchy Biscoff spread and skip the extra cookie mix-ins.
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.
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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Recipe
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. 🙂