Go Back
Cookie Butter Protein Ice Cream

Cookie Butter Protein Ice Cream

This Cookie Butter Protein Ice Cream is rich, spiced, and perfectly creamy — like Biscoff cookies in frozen form. High protein, easy to make, and ideal for cozy fall or winter dessert vibes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 15 minutes
Servings: 1
Course: Dessert, Snack
Ingredients Method Notes

Ingredients
  

Ice Cream Base
  • 1 ½ cups 2% milk (360 mL)
  • 1 scoop vanilla protein powder (31 g)
  • 14 g sugar-free cheesecake pudding mix
  • 16 g brown sugar substitute or sweetener of choice, to taste
  • 2 Biscoff cookies (or any other speculoos cookies)
  • ⅛ tsp cinnamon
  • ⅛ tsp salt
Mix-Ins / Toppings
  • 2 Biscoff cookies

Method
 

  1. In a blender, combine all "Ice Cream Base" ingredients and blend until smooth.
  2. Pour the blended mixture into a Ninja Creami pint and freeze on a level surface for 24 hours.
  3. Once frozen, remove the pint from the freezer and run it under hot water for 1-2 minutes. 
  4. Spin on Lite Ice Cream Mode.
  5. Respin 1-2 times until it reaches a smooth, creamy consistency.
  6. Crush one Biscoff cookie around the rim and place the other whole cookie in the center for aesthetic purposes. 
  7. And enjoy!

Notes

Optionally: You can mix one or both cookies in using Mix-In Mode if you'd prefer the cookie bits swirled throughout.