This Ninja Creami Cookies and Cream Ice Cream is the ultimate treat for fans of creamy, indulgent desserts. With just a few simple ingredients and the magic of the Ninja Creami, I get a rich and velvety ice cream loaded with chunks of chocolate sandwich cookies. It’s one of my favorite easy frozen desserts that tastes just like something I’d get from an ice cream shop—maybe even better.
Why You’ll Love This Recipe
I love how easy it is to whip up this Cookies and Cream Ice Cream with my Ninja Creami. It uses pantry staples, doesn’t require any cooking, and results in a creamy texture that rivals traditional churned ice cream. It’s the perfect base for adding in my favorite mix-ins and works great for satisfying those last-minute dessert cravings. Plus, the cookie bits stay crunchy and flavorful, giving each bite a delightful texture.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup whole milk
1 cup heavy cream
½ cup granulated sugar
1 teaspoon pure vanilla extract
6 chocolate sandwich cookies (like Oreos), crushed
directions
In a medium mixing bowl, I whisk together the whole milk, heavy cream, granulated sugar, and vanilla extract until the sugar is completely dissolved.
I pour the mixture into a Ninja Creami pint container and securely place the lid on top.
I freeze the container upright for at least 24 hours until completely solid.
Once frozen, I remove the lid and insert the container into the Ninja Creami machine.
I run the “Ice Cream” function on the Ninja Creami.
After processing, I create a small hole in the center of the ice cream and add the crushed cookies.
I run the “Mix-In” function to evenly distribute the cookies throughout the ice cream.
If needed, I respin once for an extra creamy texture.
Servings and timing
This recipe makes about 4 servings. Prep time: 5 minutes Freeze time: 24 hours Processing time: 5 minutes
Variations
I like switching it up by using golden sandwich cookies instead of chocolate ones. For a twist, I sometimes add a tablespoon of chocolate syrup into the base before freezing for a fudge swirl effect. I also enjoy stirring in mini chocolate chips or crushed candy bars for added variety.
storage/reheating
Once I’ve made the ice cream, I store it in the Ninja Creami pint container with the lid on and keep it in the freezer. If it hardens after a few days, I let it sit at room temperature for 5–10 minutes and then use the “Re-Spin” function to bring it back to a soft and creamy consistency.
FAQs
How long does Ninja Creami ice cream last in the freezer?
I usually keep it for up to two weeks in the Creami container. Just be sure to reprocess it if it becomes too hard.
Can I use low-fat milk instead of whole milk?
I can, but the texture won’t be as creamy. Whole milk gives the best results with the richest mouthfeel.
Do I have to wait the full 24 hours before spinning?
Yes, I’ve found that anything less than 24 hours doesn’t give a solid enough base, which affects the final texture.
Can I double the recipe?
I don’t recommend doubling into one container, but I can definitely make two separate batches in different containers if I need more.
What if the ice cream is too crumbly after spinning?
I just run the “Re-Spin” function once or twice until it reaches the creamy texture I like.
Conclusion
This Ninja Creami Cookies and Cream Ice Cream is one of my go-to frozen desserts. It’s easy, satisfying, and packed with that classic cookies and cream flavor. Whether I’m making it for a casual treat or impressing friends, this recipe always hits the spot.
This Ninja Creami Cookies and Cream Ice Cream is a creamy, indulgent frozen dessert made with pantry staples and loaded with crushed chocolate sandwich cookies. Perfectly smooth with crunchy bits, it’s an easy, no-cook recipe ideal for any sweet craving.
Ingredients
1 cup whole milk
1 cup heavy cream
½ cup granulated sugar
1 teaspoon pure vanilla extract
6 chocolate sandwich cookies (like Oreos), crushed
Instructions
In a medium mixing bowl, whisk together whole milk, heavy cream, sugar, and vanilla extract until the sugar dissolves completely.
Pour the mixture into a Ninja Creami pint container and secure the lid.
Freeze the container upright for at least 24 hours until solid.
Remove the lid and insert the container into the Ninja Creami machine.
Run the “Ice Cream” function.
Create a small hole in the center of the ice cream and add the crushed cookies.
Run the “Mix-In” function to evenly distribute the cookies.
Re-spin once if needed for an extra creamy texture.
Notes
Let the container sit at room temperature for 5–10 minutes before respinning if the ice cream becomes too hard.
Use golden sandwich cookies, chocolate syrup, or mini chocolate chips for fun variations.
Do not double the batch in one container—use separate containers if needed.
