Cookie Butter Protein Ice Cream (Biscoff-Inspired)

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Sweet Talk: Cookie Butter Edition

Today we’re introducing the first of a new series called Sweet Talk. This is an inaugural event, if you will. Completely unexpected and unplanned on my part tbh, but as I was beginning to write the intro, I recalled a recent experience where I introduced our special guest — who we’ll refer to as RGB — to cookie butter. I thought it’d be fun to hear their thoughts on the matter, considering this is something still relatively new to them.

Disclaimer: RGB has not tried this Cookie Butter Protein Ice Cream. WHICH IS DELICIOUS! So these are just their thoughts on cookie butter in general… plus some other stuff.

LET’S BEGIN!

Me: I have a request.

RGB: Yes.

Me: I would like to interview you for my website that you know nothing about. It’s not a serious interview. In fact, consider it a joke.

RGB: *Agrees, laughs, waits patiently as I come up with some questions on the spot.*

Me: What food instantly puts you in a good mood no matter what? (This is a good intro question, right? Because I’m a genius, right? Thank you. Thank you. Hold your applause.)

RGB: Seafood boil. Or other questionable answer 🌚.

• Considers seafood boil a comfort food. Always ate seafood with family. Brings back family memories. Can eat a seafood boil alone — feels more comforting, casual, relaxed, informal, intimate, if you will — in comparison to eating with a fork.

Question takeaway: RGB feels like nostalgia plays a big role in what people love to eat.

Me: If you could make your own spread flavor, what would it be? (Gives peanut butter as an example of a spread.)

RGB: Mimosa.

• Because of a mimosa-flavored experience they recently had. Not sure exactly what a mimosa spread would consist of — mashed fruit and champagne? Perhaps this would be more of a jam, which I almost subtracted points for… but jam spreads, soooo…

• 100 points for thinking outside the box!

Me: Are you familiar with cookie butter?

RGB: Yes, because of you.

• Subject expressesd confusion because I’m asking questions I already know the answer to.

Me: Before actually trying cookie butter, what would you have guessed it tasted like?

RGB: Mashed cookies with peanut butter — more specifically, Biscoff cookies or snickerdoodles mixed up with peanut butter and oil.

• Interesting yet reasonable take.

Me: Cookie butter or peanut butter?

RGB: Cookie butter all day.

Me: If I handed you a spoon of cookie butter right now, what would you do with it?

RGB: Give you a bite, then devour the rest.

• So generous. So kind. So thoughtful. Much appreciation.

Me: Would you ever buy cookie butter yourself, or is it one of those things you’d only eat if someone else had it?

RGB: I never buy ice cream.

(Said this because their first and only cookie butter experience was with Trader Joe’s cookie butter ice cream.)

Me: ??????? Not in ice cream form — from the peanut butter section!

RGB: It depends on the occasion… and what I have in the house… actually, to be honest with you, I would never buy that bleep.

• Cookie butter now being disrespected and referred to as “bleep.” Assuming RGB is, in this moment, still considering it good bleep. Just not bleep worth buying for fun.

Me: If I made you something with cookie butter in it, what would you hope it is?

RGB: Cookies.

• Already knew this would be the given answer.

Me: What’s one thing you grew up eating that you think everyone else is missing out on?

RGB: My mom used to make brownies with cookies on top.

(Did not know the name for it… claims this is an unknown thing where they’re from, but also claims to be from a popular cluster of cities where I am also from?? Not that city popularity matters, but in this day and age I do not consider “Brookie” novel nor rare terminology.)

RGB provides second answer: Crabs — specifically eaten on newspaper.

RGB provides third answer: Seafood potato salad.

I thank RGB for their time. They say it was an honor and even request more questions. I am flattered, for I did not expect such a reaction.

The end.

THAT WAS FUN lmao. I never considered myself a journalist of sorts, but am I journalizing right now? Providing the inside scoop?

I thought about calling this series The Scoop instead of Sweet Talk. I can’t tell what sounds better. The more I thought about it earlier, the lamer “The Scoop” sounded, but then when I think about it again… I’m like The Scoop… ice cream… pun… journalizing… sense… being made… then I start thinking it’s ugly again, so idk.

ANYWAYYYYY. BOOM. COOKIE BUTTER PROTEIN ICE CREAM. LOVE OF MY LIFE. NO, LOVE OF YOUR LIFE. MY LIFE. YOUR LIFE. MY LIFE. YOUR LIFE! THEY LOVE ME, THEY LOVE ME NOT, THEY LOVE ME, THEY LOVE ME NOT, THEY LOVEEEEE MEEEEEE!!! I LOVE Y’ALL TOOOOO!

Now let’s get into the recipe! 💋

Why You’ll Love This Recipe

• It’s high protein, low effort, and absolutely delicious.
• The texture is creamy — not icy — thanks to the pudding mix and protein combo.
• It’s perfectly balanced between sweet and spiced.
• It gives strong “holiday baking in ice cream form” energy.
• You can dress it up for the holidays or keep it simple for a cozy night in.

Ingredients

Ice Cream Base

• 360 mL (1 ½ cups) 2% milk 1 scoop
• (31 g) vanilla protein powder
• 14 g sugar-free cheesecake pudding mix
• 16 g brown sugar substitute (or sweetener of choice, to taste)
• ⅛ tsp cinnamon
• ⅛ tsp salt (depending on your taste preference)
• 2 Biscoff cookies (or other cookie speculoos-style cookies)

Mix-Ins / Toppings

• 2 additional Biscoff cookies, for topping or mixing in

Instructions

Step 1: Blend the Base

Add the milk, protein powder, pudding mix, brown sugar substitute (or preferred sweetener), cinnamon, salt, and the two cookies to a blender. Blend until the mixture is completely smooth and slightly frothy.

Step 2: Freeze

Pour the blended base into a Ninja Creami pint. Make sure it’s on a level surface, then freeze for 24 hours.

Step 3: Spin

After 24 hours, remove the pint from the freezer and run it under hot water for 1–2 minutes (including the bottom). Spin on Light Ice Cream Mode, then re-spin 1–2 times until you reach that ultra-creamy, silky consistency.

Step 4: Top It Off

Now comes the best part — toppings. Crush one Biscoff cookie around the rim and place the other whole cookie in the center for aesthetic purposes. You can also crumble both on top or mix one in using Mix-In Mode if you like the cookie bits swirled throughout.

Serve it up, grab a spoon, and bask in your creation.

What Makes This Recipe Special

This isn’t just another cookie-flavored protein ice cream. It’s got layers — literally and figuratively.

The sugar-free cheesecake pudding gives it that thick, scoopable texture without adding fat or calories. The cinnamon and brown sugar substitute give it that caramel-spiced warmth. The Biscoff cookies themselves melt into the blend and infuse every bite with buttery spice.

And the macros? Surprisingly balanced. You’re getting that full-on dessert satisfaction while still hitting your protein goals.

It’s basically everything you love about Biscoff cookies, turned into a creamy, high-protein dessert that tastes like something straight from a coffee shop menu.

Customization Ideas

• Make it extra festive: Drizzle a little cookie butter (melted in the microwave for a few seconds) over the top for added indulgence..
• Add crunch: Mix in crushed graham crackers, speculoos, or gingerbread cookies for texture.
• Holiday twist: Stir in a spoonful of pumpkin purée and a dash of pumpkin pie spice to give it a late-fall flavor shift.
• Christmas edition: Add a drizzle of white chocolate for that winter wonderland look.
• Make it thicker: Swap half the milk for non-fat plain Greek yogurt or fat-free cottage cheese to up the creaminess and protein.

This is one of those recipes that you can tweak endlessly and it still turns out amazing. The cookie butter flavor base is so versatile that no matter what you add, it always tastes cozy and nostalgic.

Tips for the Perfect Cookie Butter Ice Cream

• Blend well. You want the cookies fully incorporated so you don’t get chunks that clog the Creami blade.
• Freeze flat. Always freeze your pints level to ensure even spinning.
• Re-spin for creaminess. The magic usually happens after the second re-spin.
• Don’t over-sweeten. The cookies add natural sweetness, so taste the mixture before adding more stevia or brown sugar substitute.
• Decorate last. Always add your crushed cookies right before serving — if they sit too long, they’ll get soggy.

Make It a Holiday Tradition

This Cookie Butter Protein Ice Cream might just become your go-to seasonal flavor. It’s easy enough for everyday use but festive enough to feel special. Pair it with a drizzle of warm cookie butter or serve it alongside a slice of banana bread or baked oats.

And honestly, it’s one of those recipes that works all year round but just happens to taste like it belongs next to a Christmas tree.

The spiced sweetness, the crunch from the cookies, the creamy texture — it’s cozy in a bowl.

More Ninja Creami Recipes to Try

If you liked this Cookie Butter Protein Ice Cream, try these next:

• Milk & Cookies Protein Ice Cream
• Brown Sugar Oatmeal Cookie Protein Ice Cream
• Banana Pudding Protein Ice Cream
• Oreo Cheesecake Protein Ice
• Cinnamon Tostone Crunch Protein Ice Cream

They all bring that same high-protein, indulgent-but-healthy vibe that’s perfect for cozy season.

❓ FAQ

Can I use almond milk or another non-dairy milk?

Yes, but note that lower-fat milks or plant-based milks may make the texture slightly icier.

Do I have to use Biscoff brand cookies?

Nope — any speculoos or cookie butter-style cookie will work great.

What if I don’t have cheesecake pudding mix?

You can swap it for sugar-free vanilla pudding mix, but cheesecake pudding gives that slight tang that makes this flavor pop.

Can I skip the sweetener?

You can, but since protein powder sweetness varies by brand, I’d taste the mix before freezing and adjust as needed.

Can I store leftovers?

Yes! Just freeze the pint again and give it a quick re-spin before eating to help bring it back to creamy perfection.

✨ Final Thoughts

Cookie Butter Protein Ice Cream is cozy, festive, and impossible not to love. It’s nostalgic like baking cookies at your grandma’s house but modern enough to fit your current high-protein lifestyle.

Every bite tastes like a holiday memory — buttery, spiced, and perfectly sweet. Whether you’re in your fall era or fully in Christmas mode, this is the kind of dessert that makes you feel at home.