Biscoff® Cookie Butter Ice Cream Easy Ninja Creami® Recipe

If you want you’re a unique flavor to shake up your ice cream routine, this Biscoff^® cookie butter ice cream is the perfect treat. Made with basic ingredients yet packed with the rich, caramelized warmth of Lotus Biscoff cookies, this ice cream is a dreamy balance of creamy and crunchy. The smooth, spiced cookie butter blends effortlessly into the base, creating a delicious dessert that will have your taste buds craving more. While the addition of crushed Biscoff cookies mixed throughout the Ninja creami easy biscoff ice cream adds just the right amount of texture, making this one of your new favorite ice creams. Thanks to the Ninja Creami^®, you can create this indulgent treat with minimal effort to satisfy your sweet cravings.

I created this Ninja Creami cookie butter ice cream because I wanted one that showcased the deep, buttery spice of Lotus Biscoff^® cookies without relying on artificial flavors or excessive sweetness. While store-bought versions often miss the mark, this homemade version brings out the best of Biscoff’s warm, caramelized notes and has a rich texture. The basic ingredients combine well with vigorous whisking, proving that sometimes the simplest recipes are the most satisfying. Whether you’re a lifelong Biscoff fan or just discovering the magic of cookie butter, this ice cream will become one of your go-to delicious desserts.

Looking for more great ice cream recipes? Try my blue raspberry or springtime favorite flavor, strawberry rhubarb, with real fruit!

Why You’ll Love This Biscoff^® Cookie Butter Ice Cream Recipe

Irresistible Flavor: Biscoff cookie butter is a beloved treat for its warm, spiced, caramelized flavor. When transformed into ice cream, it becomes a creamy, dreamy dessert that’s impossible to resist. Crushed Biscoff cookies add a delightful crunch and extra layers of that signature Biscoff taste.

Perfect Texture: This recipe creates a luxuriously smooth and fudgy ice cream that’s not too hard or icy. The Ninja Creami^® works magic to churn the base into a creamy consistency, while the mix-ins add just the right texture.

Easy to Make: This recipe is incredibly easy to whip up. With just a few simple ingredients and minimal prep time, the Ninja Creami does most of the work, so you don’t need any special skills or equipment beyond the machine itself.

The Sweet Story of Cookie Butter: Who Invented It and What Makes It So Irresistible?

If you’ve ever tasted cookie butter, you know it’s pure magic—smooth, spiced, and utterly addictive. But where did this delightful spread come from?

Cookie butter, known as speculoos spread, was popularized by Lotus^® Bakeries, the Belgian company behind the famous Biscoff cookies. While the idea of turning cookies into a spread may have existed in homemade versions, it wasn’t until Lotus Bakeries introduced their creamy, spreadable version in the early 2010s that cookie butter became a global phenomenon. The rich, caramelized flavor of speculoos cookies, transformed into a smooth, peanut butter-like texture, quickly gained a cult following—especially in the U.S., where it was embraced as a deliciously indulgent treat.

So, what exactly is cookie butter? It’s a spread made from crushed speculoos cookies (like Biscoff) blended with oil, sugar, and spices. It has a comforting, warm taste with hints of cinnamon, nutmeg, ginger, and cloves—almost like spiced shortbread or gingerbread in spreadable form.

What Makes Cookie Butter So Special?

• Flavor – Sweet, spiced, and slightly caramelized, with a rich depth of flavor.
• Texture – Smooth and creamy, though some versions come with crunchy bits for added texture.
• Ingredients – Primarily made from speculoos cookies, vegetable oils, sugar, and a blend of warm spices.
• Uses – It’s incredibly versatile! Spread it on toast, drizzle it over pancakes, stir it into oatmeal, use it as a dip for fruit, or incorporate it into desserts like ice cream, cakes, and brownies.

From a simple Belgian cookie to a worldwide pantry staple, cookie butter proves that sometimes the best ideas are the simplest ones—just add cookies!

Fun Fact:

Speculoos cookies, the base for cookie butter, have a long history in Europe, particularly in Belgium and the Netherlands. They were traditionally baked for St. Nicholas Day and are known for their spiced flavor and crisp texture. Turning these cookies into a spread was a stroke of genius that turned cookie butter into a pantry staple for dessert lovers everywhere.

In summary, cookie butter is a deliciously spiced, sweet spread that brings the flavor of speculoos cookies to life in a whole new way. Whether you eat it straight from the jar or use it in recipes, it’s a treat that’s hard to resist!

Steps to Make Biscoff ^® Cookie Butter Ice Cream

To make this ice cream, you will need only special equipment: a Ninja Creami ^® Ice Cream Maker. I have the deluxe model, which features the mix-in setting. If your model lacks a mix-In button, manually add mix-ins. After the first processing cycle, create a small well in the ice cream, add your mix-ins, and then run the re-spin function. If even that isn’t an option, fold in the mix-ins by hand for a similar effect.

To begin add the cookie butter and cream to a mixing bowl using a whisk by hand. It’s essential to fully blend the Biscoff ^® spread with the 18% cream before moving to the next step. The cookie butter is thick and can be stubborn to incorporate, so take your time whisking until the mixture is completely smooth and no lumps remain. Skipping this step or leaving streaks of unblended cookie butter can result in a grainy or uneven texture in the final ice cream. 

Once the mixture is silky and thoroughly combined, pour it into the Ninja CREAMi® pint container, then top it off with half-and-half cream until it reaches the fill line. Stir gently to ensure everything is evenly incorporated, then secure the lid on the ice cream base and place the pint level in the freezer for 24 hours to allow the base to freeze completely.

Remove the pint from the freezer and place it into the Ninja CREAMi® machine when fully frozen. Lock the bowl into place and select the “Ice Cream” function to process the frozen base. After the first cycle, the ice cream will have a creamy yet firm texture—perfect for adding mix-ins. Using a spoon, create a small well in the center of the spun ice cream, about 1.5 inches wide and 3 inches deep, and add in the Biscoff^® cookie pieces. Return the pint to the machine and select the “Mix-In” function, evenly distributing the cookie pieces throughout, adding a delightful crunch to each bite.

At this point, the ice cream is ready to be enjoyed as an easily scoopable consistency. Taking the extra step to thoroughly blend the cream and cookie butter at the start makes all the difference in achieving a smooth, luscious ice cream that highlights the rich, spiced caramel flavors of Biscoff^® in every bite.

If you need to fill more Ninja Creami^® Pints with this creamy treat, you can easily double, triple, or quadruple the recipe. This ice cream is a great choice for a birthday party or other gathering during the summer months.

Ingredients:

Biscoff Cookie Butter: This homemade Biscoff^® cookie butter ice cream must be made with the original cookie butter, or it won’t be the same. The creamy cookie butter has a deliciously creamy texture and a flavor like the arrowroot biscuits and graham crackers had a baby.

18% Cream: This heavier cream is readily available in the dairy section of your local grocery store and will result in a dreamy ice cream without the lasting film of heavy cream on the roof of your mouth. 

Half & Half Cream: This is an even mix of whole milk and cream. When mixed with the 18%, it produces a luxurious full-fat ice cream mixture.

Biscoff Cookies: Lotus^® brand Biscoff cookies are the best as they match the flavor of their cookie butter. 

Substitutions And Add-Ins For The Homemade Ice Cream

​Biscoff^® Cookie Butter: For this recipe to work, this should be the base of the ice cream. This ingredient gives the cream its richness and flavor. Substitutions may not result in the same high-quality ice cream.

18% Cream: This gives the ice cream a richness. However, if you are counting calories, you can go full on half-and-half cream. The cream that I used was 10% fat.

Half and Half Cream: I used Neilsen^® Dairy 10% half and half. If you wish to lower the fat while still using the 18% cream, regular 2% milk will work. It may make more ice crystals when freezing but should mix on one or two spins just fine. Note: I have not made this recipe using other cream blends. I have, however, made other ice creams, like my Nutella Mocha ice cream, using a different fat ratio. The switches will work since the cookie butter and Nutella have a similar consistency. If you make variations, please comment to let others know your results.

Biscoff^®Cookies: The Lotus^® brand cookies are crispy biscuit-style cookies that are easily broken by hand to add to the well in the ice cream as a mix-in. However, you can sub in any other biscuit-style cookie that you wish. Or add mini baking chips like chocolate chips or cream cheese baking chips for a flavorful twist.

Expert Tips, Serving And Storing Suggestions Making For Bischoff^® Cookie Butter Ice Cream

Making ice cream in the Ninja Creami^® is already a breeze. Still, with a few expert tips, you can elevate your Biscoff Cookie Butter Ice Cream to the next level. Here’s how to ensure your dessert turns out perfectly creamy, flavorful, and indulgent every time:

Use High-Quality Ingredients: Stick with Biscoff cookie butter for the best flavor, though other speculoos spreads can work. Use fresh 18% cream and half-and-half for a rich, creamy texture.

Whisk Until Completely Smooth: Fully blend the cookie butter and cream until there are no lumps. This ensures an even texture and prevents grainy spots in the final ice cream.

Don’t Overfill the Ninja Creami Pint: When adding half-and-half, leave a little space at the top. Overfilling can cause the lid to pop off or make processing difficult.

Serve your Biscoff^® Cookie Butter Ice Cream straight from the Ninja Creami for a soft, fudgy, soft-serve texture, or freeze it for 15–20 minutes if you prefer a firmer scoop. Top with extra crushed Biscoff cookies, a drizzle of caramel, or a pinch of sea salt for an extra indulgent touch. Enjoy it as a decadent dessert or a sweet treat anytime!

Store any leftover cookie butter ice cream in an airtight container in the freezer for later. When ready to enjoy, let it sit at room temperature for a few minutes as it freezes to a firm consistency. For a creamier texture, you can also reprocess it in the Ninja Creami®, ensuring the ice cream is evenly leveled.

If you’ve tried this creamy Biscoff^® cookie butter ice cream, I’d love to hear your thoughts! Don’t forget to rate the recipe and comment below, sharing your thoughts or any fun variations you tried. Your feedback helps others discover this delicious dessert and inspires me for future recipes!