Free Recipe
Cookie Butter Creami
400 CAL | 39G PROTEIN (PER PINT)Biscoff cookie butter ice cream — a whole pint, 39g of protein.
Biscoff, turned into a protein ice cream you eat by the pint. Cookie butter blended right into the base, then frozen chunks of Biscoff cookie and more cookie butter folded through on the mix-in. Tastes like the spread straight off the spoon — and it's the whole pint, not some sad little scoop.
Ingredients
| Ingredient | Amount |
|---|---|
| Vanilla ice cream protein whey — 120 cal / 24g protein | 1 scoop |
| Low-fat milk — 80 cal / 13g protein | 240 ml |
| Unsweetened vanilla almond milk (base) — 10 cal | 100 ml |
| Cookie butter (blended into the base) | 1 tsp |
| Monk fruit sweetener | 4 tbsp |
| Xanthan gum | 0.5 g |
| Salt | 1 pinch |
| Biscoff cookies — dunked in almond milk, frozen — 120 cal / 1g protein | 2 cookies |
| Unsweetened vanilla almond milk (for dunking the cookies) | 100 ml |
| Biscoff cookie butter — pressed on parchment, frozen — 70 cal / 1g protein | 15 g |
| Extra crushed cookie + cookie butter (topping) | to taste |
Macros
| Component | Cal / Protein |
|---|---|
| 1 scoop vanilla protein whey | 120 · 24g |
| Low-fat milk (240 ml) | 80 · 13g |
| Almond milk (100 ml) | 10 · 0g |
| 2 frozen Biscoff cookies | 120 · 1g |
| 15 g frozen cookie butter | 70 · 1g |
| Total (per pint) | 400 · 39g |
How To Make It
- Mix the dry. In your pint, combine the scoop of vanilla whey, a pinch of salt, the 0.5g of xanthan gum, and 4 tbsp of monk fruit sweetener.
- Add the wet. Pour in 240ml low-fat milk, 100ml unsweetened vanilla almond milk, and 1 tsp of cookie butter.
- Blend. Immersion blend for 90 seconds until smooth.
- Freeze the base (24 hrs). Freeze with the lid off, the pint flipped upside down and cracked at a slight angle — this stops the big ice bump forming in the middle so it spins smooth.
- Freeze the cookies (24 hrs). Dunk 2 Biscoff cookies in 100ml unsweetened vanilla almond milk, lay them on parchment paper, and freeze for 24 hours.
- Freeze the cookie butter (24 hrs). Press 15g of Biscoff cookie butter onto parchment paper and freeze for 24 hours alongside the cookies.
- Thaw the pint. Take the base out and run it under warm water for 60 seconds.
- Spin it. Run it on the Light Ice Cream setting.
- Mix in. Make a hole in the center, drop in the frozen Biscoff cookies and cookie butter, and run the Mix-In setting.
- Top it. Finish with as much extra crushed cookie and cookie butter as you want.
Neil's Note
Two tricks make this one. First, freeze the pint with the lid off, flipped upside down and cracked at a slight angle — that stops the ice plug forming dead center, which is what turns a Creami powdery instead of creamy. Second, freeze the cookies and the cookie butter separately on parchment for a full 24 hours before the mix-in — frozen chunks fold through and hold, so you actually bite into cookie butter instead of just tasting it in the background.
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