Ninja Creami Biscoff Protein Ice Cream (38g Protein)

A creamy high-protein vanilla base made with Fairlife milk, almond milk, and vanilla protein powder — frozen solid, spun in the Ninja Creami, then finished with a Biscoff spread swirl and crushed Biscoff cookies mixed in. 38g of protein for the whole pint.

Biscoff is one of those flavors I can’t keep in the house in its original form because I will eat it by the spoonful directly from the jar.

This ice cream is how I’ve been getting my Biscoff fix without demolishing a full jar in one sitting. Fairlife milk and vanilla protein powder as the base, frozen solid, spun in the Ninja Creami until creamy, and then Biscoff cookie butter and crushed Biscoff cookies added as mix-ins at the end.

The whole pint has 38g of protein and tastes genuinely like Biscoff, not like a protein shake that someone thought about Biscoff near. I make this multiple times a week.

One tip before you start: the Biscoff spread goes in as a mix-in after spinning, not in the base. Adding it to the base makes the mixture too thick and dense before freezing. Mixed in at the end, it creates ribbons of cookie butter throughout the ice cream the way it’s supposed to look.

If you love Biscoff recipes also try my Biscoff Protein Overnight Oats and my 5 Ingredient Biscoff Cheesecake.

Ingredients

FOR THE BASE:

• Fairlife skim milk — Fairlife has 13g of protein per cup versus 8g in regular milk, which is a big part of why the protein count is 38g per pint. You can use Fairlife 2% or whole milk for a creamier, richer result — higher fat = smoother ice cream. Regular milk works if that’s what you have, but the protein count will be lower.
• Unsweetened almond milk — rounds out the liquid volume to reach the max fill line. Any plant milk works here: oat milk, cashew milk, soy milk. Soy milk is the highest-protein alternative if you want to boost the numbers further.
• Vanilla protein powder — I use PEScience Gourmet Vanilla (code BAILEY). It blends smooth without clumping and doesn’t turn icy after freezing. Any vanilla whey or whey isolate works — just make sure it mixes smoothly when you froth it.
• Sugar-free vanilla pudding mix — this is the ingredient that prevents the ice cream from turning icy and gritty. The modified starches in the pudding mix bind to water molecules and stop large ice crystals from forming. Don’t skip it. Cheesecake flavor also works and adds a slightly tangier base that pairs well with the Biscoff.

MIX-INS (added after spinning):

• Biscoff cookie butter spread — goes in after the first spin, not in the base. Dig a hole in the center of the spun ice cream, add the spread, and run the Mix-In function. This creates swirls of cookie butter throughout.
• Biscoff cookies, crushed — added at the same time as the spread. Crush them roughly before adding so you get pieces, not dust. The crunch contrast against the creamy ice cream is the whole point.

How to Make Ninja Creami Biscoff Protein Ice Cream

Step 1 — Make the base. Add the Fairlife milk, almond milk, vanilla protein powder, and pudding mix to the Ninja Creami pint container. Use a handheld milk frother to mix until completely smooth — no protein powder clumps remaining. The mixture will be quite thin and that’s correct.

Step 2 — Freeze for 24 hours. Place the pint on a flat, level surface in the freezer. The flat surface matters — an uneven frozen base can damage the blade. Freeze until completely solid, at least 24 hours for the best results.

Step 3 — Prep for spinning. Remove the frozen pint and run the outside under warm water for 30–60 seconds. This tempers the outside slightly and prevents the machine from working too hard. Check that the surface is level — if it’s domed or uneven, let it sit at room temperature for 2–3 minutes until the surface levels out before installing.

Step 4 — First spin on Lite Ice Cream. Install the pint and press the Lite Ice Cream button. Let it complete the full cycle.

Step 5 — Check the texture. Look at the result. If it’s smooth and creamy, move to Step 6. If it looks powdery or crumbly, hit the Respin button before adding any milk — the respin fixes most texture issues without diluting the base.

Step 6 — Add the mix-ins. Once the ice cream is creamy, use a spoon to dig a hole in the center down to the bottom of the pint. Add the Biscoff spread and crushed Biscoff cookies. Run the Mix-In function once.

Step 7 — Eat immediately or freeze. The ice cream is at peak texture right out of the machine. Eat straight from the pint or scoop into a bowl and top with an extra Biscoff cookie. If you want to save half for later, press the lid back on and freeze — but run it through a Respin cycle before eating again since re-frozen Ninja Creami can get icy.

Tips (The Ones That Actually Make a Difference)

• You don’t have to wait the full 24 hours — but you should if you can. 12–16 hours works in a pinch. If you’re spinning a pint that’s only been frozen 12–16 hours, skip the Respin button after the first spin and go straight to the Mix-In function instead. This prevents the slightly under-frozen base from getting overworked and turning soupy.
• Respin before you add milk. If the ice cream comes out powdery after the first spin, hit Respin first. Most of the time that’s all it needs. Reaching for the milk immediately dilutes the base and lowers the protein count — save that for when the Respin doesn’t fix it.
• Keep the surface level when freezing. Tilt the pint even slightly in the freezer and the frozen base will be uneven. An uneven surface can damage the blade. Flat surface, every time.
• Pre-crush the Biscoff cookies before adding. Don’t add whole cookies as mix-ins — they don’t break down evenly and you end up with one big chunk and nothing else. Crush them in your hands or in a bag with a rolling pin before dropping them in.
• Use the frother every time. Shaking the pint or stirring by hand leaves protein powder clumps that freeze into icy chunks. Thirty seconds with a handheld milk frother gets everything smooth.

Variations

• Extra Biscoff — add 2 tbsp of Biscoff spread instead of 1 in the mix-ins, and top with an extra cookie after scooping. More cookie butter, more cookie crunch, more Biscoff everything.
• Biscoff Cheesecake — swap the vanilla pudding mix for cheesecake-flavor pudding mix and use Fairlife 2% instead of skim. The tangier, richer base pairs really well with the Biscoff mix-ins.
• White Chocolate Biscoff — add 1 tbsp of white chocolate sauce or white chocolate protein powder to the base alongside the vanilla protein. Sweet, creamy, and the white chocolate makes the Biscoff flavor taste warmer and more caramelized.
• Biscoff Banana — add half a very ripe mashed banana to the base before freezing. The banana makes the texture even creamier and naturally sweeter. Lower protein but the texture is incredible.
• Chai Biscoff — add ½ tsp of cinnamon and a pinch of cardamom and ginger to the base. Biscoff already has those warm spice notes and amplifying them makes this taste like a chai-spiced cookie butter ice cream.

Why Is My Ninja Creami Ice Cream Icy?

Two ingredients fix icy Ninja Creami ice cream. The first is instant pudding mix — it contains modified starches that act as thickeners and bind water molecules, preventing large ice crystals from forming. One tablespoon in the base is enough. The second is a stabilizer like guar gum or xanthan gum if you want to go without the pudding mix — use ¼ tsp per pint. This recipe uses the pudding mix method, which produces consistently smooth results.

For more tips on getting consistently creamy results, see my 10 Ninja Creami Tips For The Best Protein Ice Cream.

How the Ninja Creami Works (vs. Regular Ice Cream Makers)

A regular ice cream maker churns a liquid base while it freezes — which requires fat (heavy cream, egg yolks) to produce a smooth result. Low-fat bases turn icy and grainy in a traditional machine because there’s not enough fat to prevent ice crystal formation.

The Ninja Creami does the opposite. It starts with a fully frozen solid base and uses a blade to shave and blend it into a smooth texture. This means you can use low-fat, low-sugar bases — Fairlife milk, protein powder, almond milk — and still get creamy results because the machine is processing an already-frozen block rather than freezing a liquid.

That’s why high-protein Ninja Creami recipes work and high-protein regular ice cream recipes don’t — the machine is designed for exactly this type of lower-fat, higher-protein base.

Frequently Asked Questions

How do I get the Biscoff flavor to come through strongly? Use the full tablespoon of Biscoff spread as a mix-in — not in the base. Biscoff in the base gets diluted by the freezing process. Added after spinning, it creates concentrated swirls of cookie butter flavor throughout the ice cream so you get it in every bite. If you want even more Biscoff intensity, drizzle a little extra warmed spread over the top when serving.

Can I put Biscoff spread in the base instead of as a mix-in? You can but the results are better when it goes in as a mix-in. Adding Biscoff to the base makes it thicker and denser before freezing, which can make the first spin harder and the texture less smooth. As a mix-in, it creates ribbons of cookie butter throughout the already-creamy ice cream — better distribution, better texture, better flavor.

Why does my ice cream come out powdery after the first spin? Hit the Respin button before doing anything else. Most powdery or crumbly texture after the first spin is fixed by one respin cycle. Only add a tablespoon of milk if the Respin doesn’t fully solve it — adding milk first dilutes the base and lowers the protein count unnecessarily.

Can I use a different protein powder? Yes — any vanilla whey or whey isolate that mixes smooth works. Plant-based protein powder also works but tends to produce a slightly icier result because it doesn’t emulsify as smoothly as whey. If you’re using plant-based, add an extra ¼ tsp of guar gum or xanthan gum to compensate.

Print Recipe Pin Recipe Rate this Recipe

5 from 1 vote

Ninja Creami Biscoff Protein Ice Cream (38g Protein)

A creamy high-protein vanilla base made with Fairlife milk, almond milk, and vanilla protein powder — frozen solid, spun in the Ninja Creami, then finished with a Biscoff spread swirl and crushed Biscoff cookies mixed in. 38g of protein for the whole pint.

Prep Time5 minutes mins

Total Time20 hours hrs 5 minutes mins

Course: Ninja Creami Ice Cream

Cuisine: American

Servings: 1 pint

Calories: 530kcal

Author: Bailey Campbell

Cook ModePrevent your screen from going to sleep

Ingredients 

1x2x3x4x

• 1 cup Fairlife skim milk
• 1 cup unsweetened almond milk
• 1 scoop PEScience Gourmet Vanilla protein powder use code BAILEY at checkout to save money on all products
• 1 tbsp sugar-free vanilla jello pudding mix
• 1 tbsp biscoff spread
• 2 biscoff cookies

Instructions

• Add the Fairlife skim milk, almond milk, vanilla protein powder and vanilla pudding mix to the ninja creami container up to the max fill line. Mix well with hand held frother.
• Freeze container for 24 hours until frozen solid.
• Remove frozen pint and run under hot water for 30-60 seconds. Then install into your machine. It’s important that your pint has a level surface, otherwise it can damage the blade.
• For the first spin, press lite Ice Cream button.
• Check the texture. If it’s still a bit powdery, pop it back in and press the Re-Spin button.
• Check ice cream. The final product should be creamy and have a smooth texture. If your desired consistency isn't reached you can add 1 tbsp of milk and spin again on the respin setting. Keep in mind when you add mix-ins it will mix the ice cream again.
• Once it’s silky smooth, dig a hole in the center and add biscoff cookie butter spread and biscoff cookies. Spin once more on mix in setting and enjoy!

Notes

You can use Fairlife skim 2% in this recipe instead. Keep in mind the higher in fat the milk = richer, smoother, dreamier ice cream.

You don't necessarily have to wait the full 24 hours of freezing time. Yes, waiting the full 24 hours will give you the best, most consistent results. But if you only froze it for 12-16 hours and you’re desperate for a frozen treat, you’re not out of luck. Skip the respin button and instead, hit the Mix-Ins button after the Lite Ice Cream cycle. This prevents the ice cream from getting overworked and soupy, which can happen when the base hasn’t fully solidified.

If your ice cream comes out powdery or crumbly after the first spin, instead of immediately reaching for the milk, try hitting the respin button first. More often than not, that’s all you need to get it creamy.

I always pre-chop or crush your mix-ins ahead of time.

Nutrition

Serving: 1g | Calories: 530kcal | Carbohydrates: 55g | Protein: 38g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Cholesterol: 10mg | Sodium: 525mg | Fiber: 2g | Sugar: 32g

The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.

Tried this recipe?Please leave a comment on the blog or share a photo on @basicswithbails

More Ninja Creami Protein Ice Cream Recipes

• Peanut Butter Cup Ninja Creami Protein Vanilla Ice Cream
• Snickers Chocolate Protein Ice Cream
• Strawberry Cheesecake Ninja Creami Recipe
• Chocolate Protein Ice Cream
• Banana Cream Pie Protein Ice Cream
• Cookies And Cream Protein Ice Cream

If you make this Ninja Creami Biscoff protein ice cream, tag me on Instagram at @basicswithbails — Ninja Creami photos are some of my favorites to see and the Biscoff ones always look incredible. And if you try the Biscoff Cheesecake variation, come back and let me know because I think that might be the best version.