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Ninja Creami Cookies and Cream

Ninja Creami cookies and cream is a single-serve, homemade ice cream made with a smooth, dense white base and cookie pieces mixed in after processing. You’ll blend the Ninja Creami base until fully smooth, freeze overnight for scoopable texture, then run the Ice Cream setting and fold in crushed chocolate sandwich cookies.
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Prep Time 10 minutes
freezing 1 day
Total Time 1 day 10 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Ninja Creami base
  • 1 cup whole milk
  • 0.75 cup heavy cream
  • 3 tbsp granulated sugar
  • 1 tbsp cream cheese softened
  • 1 tsp vanilla extract
  • 0.25 tsp salt
Cookies and cream mix-in
  • 8 chocolate sandwich cookies crushed

Equipment

  • 1 Ninja Creami

Method
 

Blend the Ninja Creami base
  1. Blend whole milk, heavy cream, granulated sugar, softened cream cheese, vanilla extract, and salt until completely smooth and the cream cheese is fully incorporated, with no visible lumps.
  2. Pour the smooth mixture into the Ninja Creami pint container, leaving 1 inch of headspace.
  3. Freeze for 24 hours until firm.
Process into ice cream
  1. Process on the Ice Cream setting; if the pint is too firm, add 1 tablespoon milk and Re-spin.
  2. Use the Mix-In function to fold in crushed chocolate sandwich cookies so the pieces are distributed throughout the white base.
  3. Serve immediately for a soft, dense texture, or return the pint to the freezer if you need to hold it.

Notes

For best texture, make sure the base blend is fully smooth before freezing so the final processed ice cream looks creamy and uniform. After processing, eat within 1-2 days for best scoopability; keep covered in the freezer. Freezing is yes—though re-freezing after serving may firm up; let it sit 5 minutes before serving. Dietary swap: for a lighter version, substitute part-skim milk for some of the whole milk (texture will be slightly softer).