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Three creamy scoops of pumpkin ice cream with Biscoff cookie crumbs in a light ceramic bowl

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Ninja Creami Pumpkin Ice Cream with Biscoff Crunch

Recipe by Ailene

This high-protein Ninja Creami ice cream hits all the right autumn notes, balancing a generous scoop of real pumpkin puree with warm spices and a sweet, caramelized Biscoff cookie crunch. Adding a touch of brown sugar alongside the maple syrup helps lower the freezing point, yielding a noticeably creamier, less icy texture straight out of the machine.

  • Total Time24 hours 15 minutes
  • Yield1 pint (serves 3) 1x

Ingredients

Scale

Ice Cream Base

  • 1 ¼ cups full-fat cottage cheese (4% milkfat) (285g)
  • ⅓ cup canned pumpkin puree (80g)
  • 3 tablespoons pure maple syrup (45ml)
  • 1 tablespoon packed light brown sugar
  • 1 ½ teaspoons vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ⅛ teaspoon kosher salt

Mix-in

  • 2 Biscoff cookies or crispy gingersnaps, roughly chopped

Instructions

  1. Blend the base: In a high-speed blender, combine the cottage cheese, pumpkin puree, maple syrup, brown sugar, vanilla extract, pumpkin pie spice, and kosher salt. Blend on high until the mixture is entirely smooth and glossy, with absolutely no curds remaining (about 1 to 2 minutes).
  2. Fill and freeze: Pour the smooth mixture into an empty Ninja Creami pint. The liquid should sit just below the MAX FILL line. Secure the lid and freeze on a perfectly level surface in your freezer for at least 24 hours.
  3. Thaw the edges: Remove the pint from the freezer and remove the lid. Run the outside of the pint container under hot tap water for 45 to 60 seconds. Dry the outside of the pint well.
  4. Spin the ice cream: Lock the pint into your Ninja Creami outer bowl and process on the Lite Ice Cream setting. (If the mixture still looks powdery after the first spin, lock it back in and press Re-Spin—no extra liquid needed).
  5. Add the crunch: Use a spoon to dig a 1-inch-wide well straight down the center of the spun ice cream, reaching the bottom. Drop the chopped Biscoff cookies into the well. Process on the Mix-In cycle.
  6. Serve: Scoop the finished ice cream immediately. Top with a pinch of extra crushed cookies or a dusting of cinnamon if desired.

Notes

  • Why it works: The combination of brown sugar and maple syrup isn’t just for flavor. The distinct molecular structure of brown sugar lowers the freezing point of the mixture better than maple syrup alone, reducing the chance of powdery, icy results.
  • The hot water trick: Running the frozen pint under hot water melts the rock-hard icy perimeter that forms against the plastic. This simple step almost entirely eliminates the need to add milk for a re-spin.
  • Make ahead: You can blend and freeze multiple pints of the base to keep on hand. They can remain frozen for up to 3 weeks before spinning.

Nutrition (per serving — estimates)

Calories: 193 | Total Carbs: 27g (Fiber: 1g, Sugar: 21g) | Fat: 5g (Saturated: 2g) | Protein: 10g

Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.

  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: Blended / Ninja Creami
  • Cuisine: American

Nutrition

  • Serving Size: ⅓ pint
  • Calories: 193
  • Sugar: 21g
  • Fat: 5g
  • Saturated Fat: 2g
  • Carbohydrates: 27g
  • Fiber: 1g
  • Protein: 10g

Find it online: https://foodtrackergirl.com/2026/09/14/ninja-creami-pumpkin-ice-cream-that-actually-scoops-smooth/