Biscoff Protein Ice Cream (Ninja Creami Recipe)

This site contains affiliate links. I may earn a small commission, at no extra cost to you. Read my Full Affiliate Disclosure  

A rich, ultra-creamy Biscoff protein ice cream with cookie butter swirls and crunchy bits, made effortlessly in the Ninja Creami with just one spin.

This ice cream looks like something straight out of a dessert shop. Smooth, velvety vanilla base with ribbons of melted Biscoff cookie butter and little chunks of biscuit throughout.

It scoops thick, holds its shape, and honestly, you’d never guess it’s low calorie and packed with protein.

Why You Will Love This Recipe

• A full pint for around 400 calories with mix-ins
• High protein with up to 38g per pint
• Thick, creamy texture that is not icy or chalky
• Easy to make ahead for weekly meal prep
• Customizable sweetness and mix-ins
• Low carb option if you skip or adjust the cookies
• Made specifically for the Ninja Creami for perfect consistency

This is one of those recipes that actually delivers on both macros and taste, which is rare.

Ingredients You Need

Fairlife Fat Free Milk (225g)

This is key for both protein and creaminess. It has a higher protein content than regular milk. You can substitute with another high-protein milk, but results may be slightly less creamy.

Unsweetened Vanilla Almond Milk (225g)

Adds volume without extra calories. Do not replace entirely with almond milk or the texture will become too thin and icy.

Vanilla Whey/Casein Blend Protein Powder (30g)

This blend is critical. Whey alone can turn icy, while casein alone can get too thick. A blend gives that perfect scoopable texture. If you swap this, expect texture changes.

Sugar-Free / Fat-Free Cheesecake Pudding Mix (8g)

This is the secret ingredient for thickness. It helps bind everything and creates that soft-serve consistency. Do not skip it unless you are okay with a looser texture.

Zero-Calorie Sweetener (5g)

Adjust to taste. Some protein powders are already sweet, so you may not need the full amount.

Pinch of Sea Salt

Enhances the Biscoff flavor and balances sweetness. Small but important.

Mix-ins

Biscoff Cookie Butter (16g)

Adds richness and that signature caramelized spice flavor. You can reduce or skip for lower carbs.

Biscoff Cookies (2 biscuits)

For crunch and texture. Skipping these lowers carbs significantly, but you will lose that classic cookie contrast.

Step-by-Step Directions

Blend the Base Add the Fairlife milk, almond milk, protein powder, pudding mix, sweetener, and sea salt into your Creami pint. Use a milk frother or hand blender to mix until completely smooth. The mixture should look thin but fully combined.

Freeze Until Solid Place the pint in the freezer on a flat surface. Freeze for at least 8 hours, preferably overnight. The base should be completely solid before spinning.

Prepare for Spinning Remove the pint from the freezer. Let it sit at room temperature for about 10 minutes, or run the outside under warm water for 1–2 minutes. This prevents a crumbly texture.

Spin the Ice Cream Insert the pint into your Ninja Creami and run the “Lite Ice Cream” function once. The texture should look thick and creamy. If it appears powdery, respin once.

Add Mix-ins Use a spoon to create a hole in the center of the ice cream. Add the Biscoff cookie butter and crushed cookies into the hole.

Final Spin Run the “Mix-In” function once. This will distribute the cookie butter and cookie pieces throughout the ice cream.

Serve Immediately The texture should be soft, creamy, and just firm enough to hold a scoop.

Tips for Success

• Always use a whey/casein blend for best texture. I once tried whey-only and ended up with an icy, crumbly mess.
• Do not skip the pudding mix. It is essential for that creamy consistency.
• Make sure your base is completely frozen before spinning. Even slightly soft centers will ruin the texture.
• If your ice cream comes out crumbly, do a quick respin before adding mix-ins.
• Letting the pint sit out for 10 minutes makes a huge difference. Straight-from-freezer pints tend to process unevenly.
• Do not overdo almond milk substitutions. Too much will make it watery and icy.

Frequently Asked Questions

How many net carbs are in this Biscoff protein ice cream?

Without mix-ins, it is around 15g total carbs with lower net carbs depending on your sweetener and protein powder. With mix-ins, carbs increase to about 35g total.

Can I make this without a Ninja Creami?

This recipe is specifically designed for the Ninja Creami. Other methods will not give the same creamy texture.

How do I store leftovers?

Store the pint in the freezer with the lid on. When ready to eat again, respin using the Lite Ice Cream function or let it thaw slightly before scooping.

Can I make it lower carb?

Yes. Skip the Biscoff cookies and reduce the cookie butter. You will still get a creamy base with much fewer carbs.

If you love easy, high protein desserts like this, make sure to save this recipe and keep it in your weekly rotation.

I always keep a few pints ready in the freezer because once you try it, you will not want to go back to store-bought options.

More High Protein Sweet treat Ideas

• 

  Oreo Blended Overnight Protein Oats Cookie Dough

• 

  High Protein Oreo Mini Cheesecakes

• 

  Protein Cookies and Cream Oreo Ice Cream

• 

  High Protein Biscoff Cheesecake

• 

  Protein Oreo Cheesecake

• 

  High Protein Biscoff Cookie Dough (Low Carb Dessert You’ll Crave Daily)