This is the kind of dessert that tastes way too indulgent to be WW-friendly! 😍 Creamy cookie-butter ice cream with soft, gooey Biscoff-style cookie pieces tucked throughout. Sweet, rich, and perfect when you want something that actually feels like dessert.
Ingredients
- 1½ cups fat-free plain Greek yogurt — 0 Points
- 1 cup unsweetened almond milk — 1 Point
- 1 package sugar-free vanilla pudding mix — 3 Points
- 2 tbsp powdered peanut butter — 1 Point
- 1 tbsp Biscoff cookie butter — 5 Points
- 2 Biscoff cookies, roughly broken into chunks — 4 Points
- 2–3 tbsp zero-calorie sweetener — 0 Points
- 1 tsp vanilla extract — 0 Points
- ½ tsp cinnamon — 0 Points
- Pinch of salt
Instructions
- Blend the Greek yogurt, almond milk, pudding mix, powdered peanut butter, sweetener, vanilla, cinnamon, and salt until completely creamy.
- Add the cookie butter and lightly swirl it through the mixture rather than fully blending it in.
- Freeze for about 2–3 hours, stirring once or twice during freezing for a creamier texture.
- When almost set, fold in the broken Biscoff cookie pieces.
- Let it sit at room temperature for 5–10 minutes before scooping.
For an even thicker, soft-serve texture, give the partially frozen mixture a quick blend before adding the cookie chunks.
Makes: 6 servings
WW Points: approximately 2–3 Points per serving ⭐
Nutrition
Approx. per serving: 105 calories | 7g protein | 14g carbs | 3g fat