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A glass bowl filled with Cookies and Cream Ninja Creami Ice Cream, topped with chocolate sandwich cookies and drizzled with chocolate syrup.

Ninja Creami Cookies and Cream

I love how Ninja Creami Cookies and Cream comes out so much creamier than store-bought, with chunks of Oreo in every single bite. The ice cream is thick and smooth with crunchy cookie pieces throughout, and the vanilla base tastes sweet without being too heavy. I make this for summer parties, movie nights, and anytime I need an easy dessert that both kids and adults actually love. It stays fresh in the freezer for up to 2 months.
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Prep Time: 10 minutes
Freezing time: 1 day
Total Time: 1 day 10 minutes
Course: Dessert
Cuisine: American
Keyword: Cookies and Cream Ninja Creami Ice Cream, Ninja Creami Cookies and Cream
Servings: 4
Calories: 275kcal
Author: Mandy Applegate

Equipment

Ingredients

US Customary - Metric

Instructions

  • In a jug or small bowl, whisk together the whole milk, heavy cream, confectioners’ sugar, and vanilla extract until the sugar is completely dissolved.
    1 cup whole milk, ¾ cup heavy cream, ⅓ cup confectioners’ sugar, 1 teaspoon pure vanilla extract
  • Pour the mixture into a Ninja Creami pint container, stopping just below the maximum fill line. Place the container on a completely flat surface and freeze for 24 hours, or until fully solid.
  • Remove the lid and insert the frozen pint into the Ninja Creami machine. Process using the Ice Cream setting.
  • Once the first cycle is complete, create a small well in the center of the ice cream. Add the crushed Oreo cookies along with 1 to 2 tablespoons of milk to help the mix-ins blend smoothly.
    6 Oreo cookies
  • Run the Mix-In setting until the cookies are evenly incorporated.
  • Serve immediately for a soft, creamy texture, or return the ice cream to the freezer for 1 to 2 hours for a firmer consistency.

Notes

  • Freeze flat: Make sure the pint container sits on an altogether level freezer shelf so the ice cream base freezes evenly and the blade processes itcorrectlyy.
  • Use cold ingredients: Start with cold milk and heavy cream straight from the fridge so the mixture freezes faster and more evenly.
  • Don't overfill: Stop pouring just below the maximum fill line on the container so the ice cream has room to expand during processing without overflowing.
  • Crush cookies roughly: Break the Oreos into chunks instead of fine crumbs to get bigger cookie pieces throughout the ice cream, adding more texture.
  • Add milk with mix-ins: The extra 1 to 2 tablespoons of milk helps the crushed Oreos incorporate smoothly, preventing clumping and dry pockets.
  • Flash-freeze for scooping: If you want firmer scoops instead of soft-serve texture, return the container to the freezer for 1 to 2 hours after processing, then let it sit at room temperature for 3 to 5 minutes before scooping, so it's not rock-hard.

Nutrition

Calories: 275kcal | Carbohydrates: 27g | Protein: 4g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 105mg | Potassium: 177mg | Fiber: 1g | Sugar: 12g | Vitamin A: 755IU | Vitamin C: 0.3mg | Calcium: 108mg | Iron: 2mg
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