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Indulge in the decadent world of cookie butter transformed into a smooth, creamy ice cream with this Cookie Butter Ninja Creami recipe. It’s a perfect blend of sweet, spiced cookie flavors with the rich, comforting texture of homemade ice cream.
Cookie Butter Ninja Creami Ice Cream: A Decadent Homemade Delight
Difficulty: Easy4
servings30
minutes300
kcalIngredients
🍦 1 Batch Classic Ice Cream Base (vanilla flavored)
🍪 ½ Cup Cookie Butter Spread
🍪 Crushed Speculoos or Biscoff Cookies (½ cup for mixing in, more for topping)
🥛 ½ Cup Whole Milk
🍚 ¼ Cup Granulated Sugar (adjust based on sweetness of cookie butter)
🌱 1 Tsp Vanilla Extract
Directions
- Prepare Ice Cream Base: Start with a classic vanilla ice cream base. Make sure it’s chilled before using.
- Mix Cookie Butter: Soften the cookie butter spread so it’s easily mixable. Blend it into the ice cream base until well incorporated.
- Add Milk and Sugar: Pour in the milk and add sugar to the base, adjusting the sweetness according to your preference.
- Vanilla Extract: Stir in the vanilla extract for an extra hint of flavor.
- Crushed Cookies: Fold in half of the crushed Speculoos or Biscoff cookies into the mixture for added texture and spice.
- Churn: Transfer the mixture into the Ninja Creami pint container. Secure it in the machine and select the ‘Ice Cream’ function. Churn until the mixture is smooth and creamy, about 10 minutes.
- Freeze: After churning, mix in the remaining crushed cookies for added crunch and then transfer the ice cream into an airtight container. Freeze it for 24 hours to achieve the desired consistency.
- Softening: Before serving, take the ice cream out of the freezer for a few minutes to soften slightly.
- Serve: Scoop the cookie butter ice cream into bowls. Garnish with additional crushed cookies or a drizzle of melted cookie butter if desired.
- Enjoy: Relish every spoonful of your creamy, spiced cookie butter delight!
Recipe Video
Notes
- The nutritional content will vary based on the specific ingredients used.
- Given the indulgent nature of cookie butter, this ice cream is likely higher in sugar and calories.
- You can adjust the amount of sugar and cookie butter based on your dietary preferences or substitute with lower-calorie alternatives if desired.
Tips for the Creamiest Cookie Butter Ice Cream in Your Ninja Creami
- Warm the cookie butter gently. Microwave it for 15 to 20 seconds so it pours. Whisk it into a small part of the base first, then add the rest. This stops stubborn clumps.
- Cut back on sugar. Cookie butter is already very sweet. Start with half the sugar, taste the base, then add more only if needed.
- Keep the cookie crumbs out of the frozen pint. Cookies stirred into the base before freezing turn soggy. Save all the crushed Biscoff or speculoos for the MIX-IN step.
- Use bigger cookie pieces. Break the cookies into pea-sized bits, not fine dust. The MIX-IN cycle breaks them down a little more.
- Add a pinch of cinnamon. A pinch, about 1/8 teaspoon, makes the warm spice notes of the cookie butter stand out.
- Freeze flat and RE-SPIN if needed. Freeze the pint for 24 hours on a level shelf. If it looks crumbly after spinning, add 1 tablespoon (15 ml) of milk and RE-SPIN.
Troubleshooting
- Specks of hard cookie butter: The spread was too cold when mixed in. Warm it a bit more and blend the base with a stick blender.
- Ice cream is too soft: Too much sugar plus the sweet spread can keep it from firming up. Use less sugar next time, and make sure the pint freezes a full 24 hours.
- Soggy cookies: Add the crushed cookies only with MIX-IN, right before serving.
- Flavor is too faint: Add 2 more tablespoons of cookie butter and a pinch of salt. Salt makes the caramel notes much stronger.
Storage and Serving
Store leftover Cookie Butter Ninja Creami Ice Cream in the pint with the lid on. Smooth it flat before it goes back in the freezer, and eat it within 1 to 2 weeks. The cookie pieces soften over time, so add a fresh handful of crushed cookies when you serve it again. A quick RE-SPIN brings back the soft texture.
This flavor is great sandwiched between two Biscoff cookies, scooped onto warm apple pie, or served next to a hot cup of coffee.
Cookie Butter Ice Cream FAQ
Creamy or crunchy cookie butter?
Creamy cookie butter blends into the base more evenly. If you love crunch, use creamy in the base and add crushed cookies with MIX-IN for texture.
Can I make a cookie butter swirl?
Yes. After spinning, warm 2 tablespoons of cookie butter until runny. Drizzle it into a hole in the center and gently swirl with a spoon instead of running another cycle.
What is the difference between Biscoff and speculoos?
Speculoos is a spiced cookie from Belgium and the Netherlands. Biscoff is a popular brand of that style of cookie. Either one works great in Cookie Butter Ninja Creami Ice Cream.
Can I use a light ice cream base?
Yes. A base made with 2% milk and less cream works, since the cookie butter adds its own richness. Expect a slightly firmer pint, and plan on one RE-SPIN with a splash of milk to keep it smooth.
More Ninja Creami Recipes to Try
Serving Suggestion: Top with more crushed Speculoos cookies or a drizzle of cookie butter. A sprinkle of cinnamon or chocolate shavings can add an extra layer of flavor.
Best Time to Enjoy: This Cookie Butter Ninja Creami Ice Cream is a perfect treat for dessert lovers and is especially comforting during cooler weather or whenever you crave something sweet and unique.
