Ninja Creami cookie butter ice cream is a delicious treat made with only 4 ingredients. This ice cream is the perfect way to bring that cookie butter flavor to a creamy and delicious dessert.
Are you a fan of cookie butter? For awhile I was OBSESSED. I loved the sweet, spreadable treat. I'm guilty of eating it for breakfast spread onto toast more than once. Also maybe frozen waffles.
And now... into an ice cream. This Ninja Creami cookie butter ice cream only uses FOUR ingredients. Yes, four. This makes it easy to make and enjoy that delicious cookie butter flavor whenever you want. I tested it without adding sugar (since cookie butter is already sweet), and it definitely needs the additional sugar. It was much better once I made it with adding a bit of sugar to the mixture!
I hope you enjoy this as much as my family does! (My daughter is now also obsessed with cookie butter).
Ingredients
- Cookie butter
- Milk
- Cottage cheese
- Sugar
Recipe tips
- Blending before adding to the Ninja Creami pint helps the cookie butter to get incorporated properly. If you freeze before blending, the cookie butter may get too hard when freezing and could damage the blades.
- Thawing the outer edge (either by leaving out for 15 minutes or running warm/hot water along the edge for a minute) before processing will allow the outer layer to get mixed properly into the ice cream, otherwise the outer edge may stay frozen.
- You can always add in broken speculoos cookies as a mix-in, crumble some on top, or serve with some on the side!
How to make Ninja Creami cookie butter ice cream
Add all ingredients to a blender.
Blend until smooth, then pour into your Ninja Creami container.
Cover, then place in the freezer on a level surface for at least 18 hours.
Run a little hot water along the outside of the container for 30 seconds to help thaw. Process on the Lite Ice Cream setting. If crumbly or dry, add a tiny splash of milk and respin.
Enjoy!
More Ninja Creami recipes
- Ninja Creami peanut butter cup ice cream
- Ninja Creami mint chocolate chip
- Ninja Creami vanilla ice cream
- Ninja Creami jam ice cream
- Ninja Creami cinnamon ice cream
Ninja Creami Cookie Butter Ice Cream
Equipment
Ingredients
- 1 cup cottage cheese
- ⅔ cup milk
- ⅓ cup cookie butter
- ¼ cup sugar
Instructions
- Add all ingredients to the blender and blend to combine. Pour into the Ninja Creami container.
- Add the lid, then freeze for at least 18 hours on a level surface in your freezer.
- Remove from the freezer and run hot/warm water along the outer edge of the Creami container for 30 seconds to thaw the very outer layer.
- Process on the Lite Ice Cream setting. If needed, add a splash of milk and respin.
Notes
- Blending before adding to the Ninja Creami pint helps the cookie butter to get incorporated properly. If you freeze before blending, the cookie butter may get too hard when freezing and could damage the blades.
- Thawing the outer edge (either by leaving out for 15 minutes or running warm/hot water along the edge for a minute) before processing will allow the outer layer to get mixed properly into the ice cream, otherwise the outer edge may stay frozen.
- You can always add in broken speculoos cookies as a mix-in, crumble some on top, or serve with some on the side!
Nutrition
If nutrition info is shown, values are based on an online calculator and are estimates. Please verify using your own data.
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