High Protein Biscoff Ice Cream - Easy No-Churn Recipe
This creamy High Protein Biscoff Ice Cream is made with frozen bananas, cottage cheese, Greek yogurt, and cookie butter swirls. No ice cream maker required.
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.
