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Biscoff Cookie Butter Protein Ice Cream
Dive into a delightful scoop of our Biscoff Cookie Butter Protein Ice Cream, where creamy goodness meets a protein-packed punch! Made with rich Biscoff cookie butter and a touch of vanilla, this dreamy treat satisfies your sweet cravings while keeping it guilt-free at just 400 calories per pint. Get ready to indulge in a frozen dessert that’s as delicious as it is nutritious!
high proteindessert
egg-freegluten-free
dessert
✓This video contains 10 recipes.View all →
Prep
10
min
Cook
0
min
Serves
1
people
Level
beginner
📝 Ingredients
Serves 1Servings:
🥛Dairy & Eggs(1)
- cookie butter
📦Other(2)
- cookies
- all your ingredients
👨🍳 Instructions
- 1
Add all your ingredients into your pint and blend till smooth.
- 2
Add to the freezer with the cover off.
- 3
Once frozen, add to your creamy holster and do the light ice cream function.
- 4
For mixins, add cookie butter and cookies and use the mixin function.
💡 Pro Tips
- ✓Freeze your ice cream base with the cover off for the first 2-3 hours to prevent large ice crystals from forming - rapid freezing creates smaller crystals for smoother texture.technique2-3 hours uncovered
- ✓Warm your Biscoff cookie butter to 100-110°F before adding as a mix-in so it ribbons through the ice cream instead of forming hard chunks that crack teeth.ingredient100-110°F
- ✓Add protein powder at a 1:8 ratio to liquid ingredients maximum - higher ratios create chalky texture and interfere with the freezing point depression needed for scoopable consistency.ingredient1:8 ratio maximum
- ✓Crush cookies to 1/4-inch pieces maximum because larger pieces become rock-hard when frozen and smaller pieces distribute flavor more evenly throughout each bite.technique1/4-inch pieces
- ✓Let your frozen base temper for 3-5 minutes before churning in the ice cream maker - this prevents motor strain and ensures proper incorporation of air for volume.timing3-5 minutes
Cuisine: dessert
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