Ninja Creami Biscoff Ice Cream (Print-Friendly Format)
Rich Biscoff ice cream with butterscotch and cookie crumble made easy using the Ninja Creami.
# Ingredients You’ll Need:
→ Ice Cream Base
01 -
14g sugar-free butterscotch pudding powder
02 -
480ml 2% milk
03 -
Granulated sweetener, to taste
→ Mix-ins and Toppings
04 -
4 Lotus Biscoff biscuits, roughly broken
05 -
2 tablespoons Biscoff spread
# How to Make It:
01 -
Combine the milk and pudding powder in a bowl. Whisk until fully dissolved. Taste and add granulated sweetener to achieve a slightly sweeter flavor than desired, accounting for loss of sweetness during freezing.
02 -
Transfer the blended base into the Ninja Creami container and seal with a lid. Freeze upright for 24 hours.
03 -
Remove the lid and place the frozen container into the Ninja Creami. Select the 'lite ice cream' setting and process. Check consistency: if smooth, proceed; if crumbly, use the respin function and incorporate 15–30ml of milk if needed.
04 -
Create a small well in the center of the ice cream with a spoon. Add 3 crumbled Lotus biscuits to the well. Attach to the machine and select the mix-in cycle.
05 -
Spoon the ice cream into 4 serving bowls. Melt Biscoff spread in the microwave until pourable, then drizzle evenly over each portion. Garnish with the remaining crumbled biscuit.
# Extra Tips:
01 -
Sweeten the base slightly more than your preference, as sweetness is reduced after freezing.