High Protein Biscoff Ice Cream – Easy No-Churn Recipe
This High Protein Biscoff Ice Cream combines frozen bananas, cottage cheese, yogurt, and swirls of Lotus Biscoff cookie butter into an incredibly creamy frozen dessert. It’s an easy no-churn ice cream recipe packed with ~21g protein per serving and made with simple ingredients.
QUICK LOOK: HIGH PROTEIN BISCOFF ICE CREAM
⏱️ Prep Time: 15 minutes
❄️ Freeze Time: 4–6 hours
⏳ Total Time: About 4 hours, 15 minutes
🍽️ Servings: 4
🔢 Protein: About 21g per serving
💡 Difficulty: Easy, blend & freeze
🥣 Key Ingredients: Bananas, cottage cheese, Greek yogurt, Biscoff spread, Biscoff cookies
🌿 Dietary Info: High protein, no churn, naturally sweetened
✨ Why You’ll Love This Version: Made with cottage cheese and Greek yogurt for extra protein while still delivering that rich Biscoff flavor and creamy ice cream texture.
If you’re a Biscoff lover like my family, this High Protein Biscoff Ice Cream might become your new favorite frozen treat this summer.
It’s creamy, packed with cookie butter flavor, and made with cottage cheese and Greek yogurt for a boost of protein without the chalky protein powder taste. The frozen bananas make it extra smooth and give it a flavor that’s somewhere between banana bread, Biscoff cheesecake, and soft-serve ice cream.
This recipe is also incredibly easy to make. Just blend everything together, swirl in melted Biscoff spread and crushed Lotus cookies, and freeze until scoopable. No ice cream maker needed.
If you’re as obsessed with Biscoff as I am, be sure to try my Biscoff Overnight Oats, High Protein Classic Biscoff Cheesecake, High Protein Biscoff Cheesecake Cups, and my Biscoff Energy Balls next.
Why You’ll Love This High Protein Biscoff Cottage Cheese Ice Cream
Key Ingredients Notes & Substitutions
Here’s a look at the main ingredients and easy substitutions. * For exact measurements and instructions, scroll down to the recipe card.
This page may contain referral links for products I use and love. As an Amazon Associate, The Sprinkled Cakery earns a small commission on these links at no cost to you. Read my full disclosure here.
Recommended Supplies/Tools
- High-speed blender or food processor – I love and use this one
- Loaf pan or freezer-safe container
- Measuring cups and spoons
- Rubber spatula
How to Make High Protein Biscoff Ice Cream
Time needed: 4 hours and 15 minutes
- Blend the Ice Cream Base
Add the frozen bananas, cottage cheese, Greek yogurt, Biscoff spread, maple syrup, vanilla, cinnamon, and salt to a high-speed blender or food processor. Blend until completely smooth and creamy. Stop and scrape down the sides as needed. The mixture should look similar to soft-serve ice cream.
- Create the First Layer
Transfer half of the ice cream mixture into a loaf pan. Warm the Biscoff spread for about 10 to 15 seconds until pourable. Drizzle half of the melted cookie butter over the ice cream. Sprinkle some crushed Biscoff cookies over the top. Use a spatula, butter knife or toothpick to gently swirl.
- Add the Second Layer
Spread the remaining Biscoff cottage cheese yogurt ice cream mixture over the first layer. Top with the remaining cookie butter and crushed cookies. Swirl again.
- Freeze & Serve
Cover the container tightly with a lid or a layer of parchment paper then plastic wrap. Freeze for 4 to 6 hours. Let the ice cream sit at room temperature for 10 to 15 minutes before scooping. Drizzle with extra melted Biscoff spread and cookie crumbs if desired.
High Protein Biscoff Ice Cream – Easy No-Churn Recipe
Equipment
- 1 High-Speed Blender or Food Processor
- Loaf pan or freezer-safe container
- Measuring cups and spoons
- Spatula
Ingredients
- 2 large frozen ripe bananas sliced
- 1 1/4 cup cottage cheese
- 1 cup High Protein Plain Greek or Skyr yogurt
- ¼ cup Lotus Biscoff Smooth Cookie Butter Spread
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- ¼ tsp Cinnamon
- Pinch of salt
- 1/4 cup Biscoff cookie butter melted to add to middle layer plus topping
- 6 crushed Lotus Biscoff/Speculoo cookies
Instructions
Blend the Ice Cream Base
- Add the frozen bananas, cottage cheese, high-protein Greek/Skyr yogurt, Biscoff spread, maple syrup, vanilla, cinnamon, and salt to a high-speed blender or food processor. Blend until completely smooth and creamy. Stop and scrape down the sides as needed. The mixture should look similar to soft-serve ice cream.2 large frozen ripe bananas, 1 1/4 cup cottage cheese, 1 cup High Protein Plain Greek or Skyr yogurt, ¼ cup Lotus Biscoff Smooth Cookie Butter Spread, 2 tbsp maple syrup, 1 tsp vanilla extract, ¼ tsp Cinnamon, Pinch of salt
Create the First Layer
- Transfer half of the ice cream mixture into a loaf pan. Warm the Biscoff spread for about 10 to 15 seconds until pourable. Drizzle half of the melted cookie butter over the ice cream. Sprinkle some crushed Biscoff cookies over the top. Use a spatula, butter knife or toothpick to gently swirl.1/4 cup Biscoff cookie butter, 6 crushed Lotus Biscoff/Speculoo cookies
Add the Second Layer
- Spread the remaining Biscoff cottage cheese yogurt ice cream mixture over the first layer. Top with the remaining cookie butter and crushed cookies. Swirl again.
Freeze & serve
- Cover the container tightly with a lid or plastic wrap. Freeze for 4 to 6 hours, or overnight for the firmest texture. Let the ice cream sit at room temperature for 10 to 15 minutes before scooping. Drizzle with extra melted Biscoff spread and cookie crumbs if desired.
Notes
For the Best Texture
Place a piece of parchment paper directly on top of the ice cream before covering to help reduce ice crystals. Allow the ice cream to soften for 10-15 minutes on the counter before serving. If you leave it in the freezer overnight, it will solidify, so you will need to let it sit out longer to thaw. Just a heads up: This isn’t meant to be a copycat of full-fat premium ice cream. It’s a lighter, higher-protein frozen dessert made with simple ingredients, that’s healthy and satisfies your ice cream craving while adding a little extra nutrition.Macros Per Serving (4 servings total)
Calories: ~335kcal | Protein: ~21g | Carbohydrates: ~42g | Fat: ~12g | Sugar: ~26gNutrition Information
Approximate per serving (4 servings):
- Calories: 335 kcal
- Carbohydrates: 42 g
- Protein: 21 g
- Fat: 12 g
- Saturated Fat: 5 g
- Sugar: 26 g
- Fiber: 3 g
- Cholesterol: 25 mg
- Sodium: 330 mg
- Potassium: 480 mg
- Calcium: 170 mg
- Iron: 0.8 mg
NOTE: Nutrition is estimated using standard ingredients including 2% cottage cheese, Oikos Pro plain yogurt, Lotus Biscoff spread, and Lotus Biscoff cookies. Values may vary depending on brands used.
Trish’s Tips
- Use Extra Ripe Bananas: The riper the bananas, the sweeter and creamier the ice cream will be.
- Blend Until Completely Smooth: Don’t rush this step. Fully blended cottage cheese creates the best texture. I set my high-speed blender to high and let it do a full run, then scrape down the sides and do it again.
- Freeze Overnight: The flavor gets even better after a full night in the freezer.
- Don’t Skip the Swirls: The layers of melted Biscoff spread create pockets of cookie butter throughout every scoop.
- Let It Soften Before Scooping: 10-15 minutes on the counter makes a huge difference in texture.
- A quick note about the texture: This recipe is creamy and delicious, but it won’t have the exact same rich texture as traditional ice cream made with heavy cream and egg yolks. Think of it more as a protein-packed frozen treat that satisfies an ice cream craving while adding a little extra nutrition.
Variations
Extra High Protein Biscoff Ice Cream
Add one scoop vanilla protein powder when blending.
Biscoff Cheesecake Ice Cream
Add 4 ounces cream cheese to the blender.
Chocolate Biscoff Ice Cream
Blend in 2-3 tablespoons cocoa powder.
Crunchy Biscoff Ice Cream
Double the crushed Biscoff cookies for more texture and use the crunchy spread instead of the smooth.
Frequently Asked Questions
Biscoff ice cream is a frozen dessert flavored with Lotus Biscoff cookie butter and Biscoff cookies. It has warm caramelized spice flavors similar to speculoos cookies.
Not at all. The cottage cheese takes on the flavor of the other ingredients. I’m not a fan of cottage cheese on its own, but you don’t even taste it in this recipe.
Maybe! I find that most people who don’t like cottage cheese are really put off by the texture more than the flavor. Since everything gets blended until completely smooth, you won’t notice the curds at all. The cottage cheese takes on the flavor of the bananas and Biscoff spread so you don’t really taste it. If you’ve been curious about cottage cheese desserts, this is a great recipe to start with.
Ice crystals usually happen when the mixture wasn’t blended enough or wasn’t covered tightly during freezing.
Not exactly. This recipe isn’t meant to be a copycat of traditional ice cream made with heavy cream, egg yolk and lots of sugar. Instead, it’s a creamy frozen dessert made with cottage cheese, yogurt, and bananas. It still satisfies an ice cream craving and has plenty of Biscoff flavor, but the texture is a little different than full-fat ice cream. If you’re looking for a higher-protein frozen treat, it’s a delicious option.
Because this recipe is made with cottage cheese, yogurt, and bananas instead of heavy cream, it freezes much firmer than traditional ice cream. If it’s been in the freezer for more than a day or two, that’s completely normal. Simply let it sit on the counter for 15 minutes or longer (until it softens enough to scoop) before scooping. This gives it time to soften and become creamy again. You can also transfer it from the loaf pan to an airtight container to help maintain a better texture during storage.
More Biscoff Recipes You’ll Love:
I’d love to hear how your baking turned out!
Leave a review and star rating to let me know what you think.
follow along
