THE SPLIT PLATE / RECIPE

Biscoff Cookie Butter Protein Creami

Cookie-butter ice cream, biscuit crunch and a topping that firms up against the cold pint. About 300 calories and 28g protein, including both biscuits and topping.

YIELD1 serving
TOTAL TIME24 hr freeze + 5 min rest + blend and spin
COOK METHODSee method
EST. / SERVING~300 cal | ~28g protein

Ingredients

COOKIE-BUTTER BASE

  • 1 cup Fairlife 2% ultra-filtered milk
  • 1/2 serving Opportuniteas unflavored whey isolate · 60 cal / 14g protein
  • 3 pumps Sugar-free cookie-butter syrup
  • 1/2 tsp Cookie-butter emulsion
  • Natural brown food coloring, as desired
  • 1/8 tsp Guar gum
  • Pinch Salt

MIX-IN + TOPPING

  • 1 Biscoff biscuit · mixed in
  • 1/2 tbsp Melted cookie butter · topping
  • 1 Biscoff biscuit · topping

Allergens: dairy, wheat, soy.

You want a whole-pint protein dessert with Biscoff crunch and a cookie-butter finish.

Method

  1. 1.BLEND. Blend milk, whey, syrup, emulsion, optional brown coloring, guar gum and salt. Keep below the compatible pint fill line.
  2. 2.FREEZE + REST. Freeze upright and level for 24 hours. Rest five minutes; follow your machine manual.
  3. 3.SPIN. Run Regular Ice Cream, then Respin without added liquid until creamy.
  4. 4.BISCUIT. Add one Biscoff biscuit and Respin using the creator’s filmed method. Follow the instructions for your model.
  5. 5.FINISH. Scoop and top with half a tablespoon melted cookie butter and the remaining biscuit. The topping firms up against the cold ice cream.

Estimated nutrition

~300 cal | ~28g protein.

Estimated whole finished pint, including two biscuits and half a tablespoon cookie butter: about 300 calories and 28g protein. Fairlife 2%: 120 cal/13g; user-confirmed half-serving whey: 60 cal/14g; two standard Biscoff biscuits: about 75 cal/1g; cookie-butter reference label: 42.5 cal/0.25g for half a tablespoon. Sum before minor flavorings is 297.5 cal/28.25g. Syrup pump sizes, emulsion, spread brand and label rounding vary. Spread and flavoring brands were unconfirmed. Fat, carbs and sodium were not verified.

thesplitplate.com/cookbook/biscoff-cookie-butter-protein-creami

Biscoff Cookie Butter Protein Creami
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Biscoff Cookie Butter Protein Creami

Cookie-butter ice cream, biscuit crunch and a topping that firms up against the cold pint. About 300 calories and 28g protein, including both biscuits and topping.

Make this when

You want a whole-pint protein dessert with Biscoff crunch and a cookie-butter finish.

Total time
24 hr freeze + 5 min rest + blend and spin
Yield
1 serving
Protein / serving
~28g
Cal / serving
~300
Allergens and safety

Contains: dairy, wheat, soy

Packaged ingredients change formulas — check the label on what's actually in your kitchen.

Flavor target

Cookie-butter flavor throughout, one biscuit mixed in and another on top.

Ingredients

Batch cookYields 1 servings — quantities below are the full batch.

COOKIE-BUTTER BASE

MIX-IN + TOPPING

Method

  1. 1
    BLEND

    Blend milk, whey, syrup, emulsion, optional brown coloring, guar gum and salt. Keep below the compatible pint fill line.

  2. 2
    FREEZE + REST

    Freeze upright and level for 24 hours. Rest five minutes; follow your machine manual.

  3. 3
    SPIN

    Run Regular Ice Cream, then Respin without added liquid until creamy.

  4. 4
    BISCUIT

    Add one Biscoff biscuit and Respin using the creator’s filmed method. Follow the instructions for your model.

  5. 5
    FINISH

    Scoop and top with half a tablespoon melted cookie butter and the remaining biscuit. The topping firms up against the cold ice cream.

Go deeper

Storage and nutrition

Watch the full cook

#High-protein dessert#Ninja Creami#Whole-pint dessert#Make-ahead