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Ninja Creami Cookies and Cream

Ninja Creami cookies and cream turns a dense, creamy white base into single serve ice cream with a perfectly smooth processed top and cookie pieces folded throughout. This easy Ninja Creami recipe blends, freezes 24 hours, processes, then mix-ins crushed chocolate sandwich cookies for a classic Cookies and Cream texture.
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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: 510
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
Cookie mix-in
  • 8 chocolate sandwich cookies, crushed

Equipment

  • 1 Ninja Creami pint container
  • 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. Stop and scrape as needed so there are no lumps visible.
Freeze the pint
  1. Pour the mixture into the Ninja Creami pint container, leaving 1 inch of headspace. Freeze for 24 hours.
Process and re-spin if needed
  1. Process on the Ice Cream setting until thick and creamy. If the pint is too firm, add 1 tablespoon milk and Re-spin.
Fold in cookies
  1. Use the Mix-In function to fold in crushed chocolate sandwich cookies. Mix just until the cookie pieces are evenly distributed.
Serve
  1. Serve immediately for the creamiest texture or return the pint to the freezer until ready. Keep the lid on to prevent ice crystals from forming.

Notes

For the smoothest result, make sure the cream cheese is truly softened before blending and blend until no flecks remain. After processing, it’s best eaten right away; if you refrigerate-freeze the pint again, expect a firmer texture on the next scoop. Freezer yes: freeze 24 hours before processing; no need to freeze again unless serving later. Dietary swap: for a dairy-reduced version, use lactose-free whole milk and lactose-free cream, keeping the same ratios.