This Cookies And Cream Ninja Creami Ice Cream is exactly the kind of treat the Creami excels at. The machine turns a simple frozen base into something smooth and creamy without heating or fussing with custards.
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If you’re new to the Creami, this recipe shows how easy it is. You whisk the base, freeze the pint, and the machine handles the rest. The Mix-In cycle pulls the crushed cookies through the base so you get that perfect cookies and cream texture every time.
The whole process is hands-off and consistent, and you can serve it soft straight from the Creami or let it firm up for a more scoopable texture. This is one of our favorite Creami recipes, and I know you’ll love it too!
Ingredients
- Whole milk – Whole cows milk is essential for the creamiest ice cream.
- Heavy whipping cream – Nobody said this was low cal ice cream. Use HWC for the best flavor and creaminess.
- Icing or powdered sugar – You can reduce the sugar to ¼ cup if you don’t want it quite so sweet.
- Vanilla extract – Artificial vanilla works just fine.
- Oreo cookies – I pop them into a baggie and whack them with a rolling pin.
How to Make Cookies And Cream Ninja Creami Ice Cream
Scroll down for the full recipe card with measurements and printable instructions.
Whisk the whole milk, double cream, confectioners sugar, and vanilla extract in a small mixing bowl until the sugar dissolves. I like using a pourable batter bowl because its spout makes it easier to fill the Creami pint without drips.
Pour the mixture into the Ninja Creami pint container just below the fill line. A kitchen scale stand works well to keep the pint steady as you pour.
Freeze the pint on a completely flat surface for 24 hours until fully solid. I always check the shelf with a small level so the base freezes perfectly even, which helps it process smoothly.
Process the frozen pint in the Ninja Creami using the Ice Cream function. If your machine allows, use the outer bowl with a silicone sleeve for a quieter spin.
Create a small well down the center and add the crushed Oreos along with 1 to 2 tablespoons of milk. A small offset spatula makes it easy to make the well without digging too deeply.
Run the Mix-In cycle to blend the cookies evenly. If it still looks crumbly, I run a second Mix-In pass for a softer finish.
Serve immediately for soft texture or freeze for 1 to 2 hours in an airtight container for a firmer scoop.
Chef Jenn’s Tips
- Freeze the pint for the full 24 hours; anything less can leave icy patches.
- Use a silicone spatula to fold down any dry spots before running the Mix-In cycle.
- Add a splash of milk only if the base seems crumbly after the first spin.
- Crush the cookies by hand instead of using a food processor; big and small pieces give better texture.
Serving Suggestion
Pair this ice cream with warm brownies, a slice of chocolate loaf cake, or simple sugar cookies. It also makes a great topping for skillet desserts like chocolate chip cookie bars.
Storage
Store the ice cream in the Ninja Creami pint for up to 2 weeks. If it freezes too firm, leave it at room temperature for 5 minutes or re-spin with the Re-Mix or Lite Ice Cream function to restore the texture.
Cookies And Cream Ninja Creami Ice Cream
Add Preferred SourceIngredients
- 1 cup whole milk
- 3/4 cup heavy whipping cream
- 1/3 cup icing or powdered sugar
- 1 teaspoon vanilla extract
- 6 Oreo cookies roughly crushed
Instructions
- Whisk the whole milk, double cream, icing sugar, and vanilla extract in a small bowl until the sugar dissolves.
- Pour the mixture into the Ninja Creami pint container just below the fill line.
- Freeze the pint on a flat surface for 24 hours until fully solid.
- Process the frozen pint in the Ninja Creami using the Ice Cream function.
- Create a small well down the center and add the crushed Oreos and 1 to 2 tablespoons of milk if it’s too granular.
- Run the Mix-In cycle to blend the cookies evenly.
- Serve immediately for soft texture or freeze for 1 to 2 hours to firm up
Notes
Chef Jenn’s Tips
- Freeze the pint for the full 24 hours; anything less can leave icy patches.
- Use a silicone spatula to fold down any dry spots before running the Mix-In cycle.
- Add a splash of milk only if the base seems crumbly after the first spin.
- Crush the cookies by hand instead of using a food processor; big and small pieces give better texture.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.