Biscoff Ice Cream

Oh. My. Goodness. This Biscoff Ice Cream recipe is creamy, sweet, and one of my favorite summer treats right now! It's infused with that signature warm, spiced flavor of Biscoff cookies in every single bite and I'm completely obsessed. Made with just 5 simple ingredients and super easy steps, it tastes every bit as indulgent as store-bought ice cream but secretly has 24 grams of protein. My kids and I love this easy ice cream, it's a dream come true!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 6

Total Time 6 15

Servings Servings

Calories 415kcal

Author Christine McMichael

Equipment

Ingredients

3 cups cottage cheese
1/3 cup maple syrup
1 teaspoon vanilla extract
11-12 Biscoff cookies or more, to your heart's desire!, divided
1/2 cup nut butter almond butter, plus more for topping, divided

Instructions

Use a regular or immersion blender to blend the cottage cheese, syrup, and vanilla until smooth.
Pour into a pint container and add 1/2 of the nut butter and 1/2 of the cookies.
Lightly blend it together again, just enough to break up the cookies and mix everything in. Save the other half of the cookies and nut butter for the next day.
Add the lid and freeze for at least 6 hours, or up to overnight.
When ready, use the Ninja Creami on the “Ice Cream” setting.
Make a well in the center of the ice cream, then add in the remaining cookies and nut butter.
Use the “Mix-In” function on the Creami.
Scoop, add any toppings you want, and enjoy!

Video

Notes

I was able to fit all the ingredients in one pint, but it was pretty full! Feel free to divide the ice cream between two Creami pints for easier mixing and storage.

Nutrition