Ninja Creami Cookies & Cream Ice Cream
Cookies and cream never disappoints, and this Ninja Creami version couldn’t be much simpler! It uses just five everyday ingredients – no instant pudding mix, no obscure sweetners, and no hard-to-find ingredients. If you’ve got milk, cream, sugar, vanilla, and a few Oreos, you’re ready to go.
Be sure to also check out my Ninja Creami strawberry cheesecake ice cream, Ninja Creami s’mores ice cream, Ninja Creami chocolate ice cream, and Ninja Creami mint chocolate chip ice cream for more inspiration!
Test Kitchen Notes: Though the Creami makes ice cream making as easy as it gets, I still find getting the best results is an art and a science, so I always make sure that I thoroughly test various options before sharing the finished recipe!
I tested this recipe with the Oreos blended into the base before freezing, and added after the first spin, and adding them at the end was the clear winner. The cookie pieces stay chunky instead of softening into the ice cream, giving you that classic cookies and cream texture.
I also found that a splash of milk added with the Oreos helps everything blend together smoothly during the Mix-In cycle without overprocessing the cookies!
Ingredients & Process Overview
- Whole milk and heavy cream – The combination creates a smooth, creamy ice cream with plenty of richness.
- Confectioners’ sugar – Sweetens the base and dissolves easily for a silky texture.
- Vanilla extract – Adds classic vanilla flavor that pairs perfectly with the cookies.
- Oreo cookies – Roughly crushed and mixed in after the first spin for the best cookies and cream texture.
Whisk together the milk, cream, confectioners’ sugar, and vanilla until smooth, then pour the mixture into your Ninja Creami pint container. Freeze the pint on a flat surface for 24 hours until completely solid.
Process the frozen base using the Ice Cream function. Once the first spin is finished, make a well in the center, add the crushed Oreos and a splash of milk, then run the Mix-In program. Serve straight away for a soft, scoopable texture, or freeze for another hour or two if you prefer a firmer ice cream.
Recipe Notes & Tips
- Whole milk gives the best results. You can use low-fat milk if you prefer, but the finished ice cream won’t be quite as rich or creamy.
- Don’t reduce the sugar too much. Confectioners’ sugar not only sweetens the ice cream but also helps create a softer, smoother texture that’s easier for the Ninja Creami to process.
- You can make it dairy-free. Swap the whole milk for oat milk and the heavy cream for coconut cream. The texture will be slightly icier, but it still works well.
- Add the Oreos after the first spin. Resist the temptation to stir them into the base before freezing. Adding them during the Mix-In cycle keeps the cookie pieces chunky and gives you the classic cookies and cream texture.
- A crumbly first spin is completely normal. If your ice cream looks dry or powdery after the first cycle, add 1–2 tablespoons of milk to the center and run the Re-Spin function. It should become smooth and creamy.
How To Get The Best Ninja Creami Results
- Don’t fill past the MAX FILL line. Leave a little space at the top of the pint to avoid processing issues.
- Freeze the pint on a completely flat surface. A level freeze helps the Ninja Creami process the ice cream evenly.
- Freeze for at least 24 hours. The base needs to be completely frozen before spinning for the best results.
- Scrape away any raised hump. If the ice cream has frozen with a dome on top, use a spoon to level it before processing. This helps the pint sit correctly in the machine.
- Use the Re-Spin function if needed. It’s completely normal for the first spin to look a little crumbly. Add 1–2 tablespoons of milk and run a Re-Spin for a smooth, creamy texture.
- Add mix-ins after the first spin. Cookies, candy, fruit, and chocolate chips should be added using the Mix-In program so they stay chunky instead of disappearing into the base.
- Enjoy it straight away or freeze briefly. Freshly spun ice cream is soft and scoopable. If you prefer a firmer texture, pop it back in the freezer for 1–2 hours before serving.
Variations
- Swap classic Oreos for Golden Oreos for a vanilla version.
- Use Mint Oreos if you like a mint cookies and cream ice cream.
- Add a handful of mini chocolate chips during the Mix-In cycle.
- Like plenty of cookie pieces? Throw in 2 or 3 extra Oreos.
- Drizzle over chocolate sauce before serving.
- Top with whipped cream and a whole Oreo if you’re serving it for dessert.
Storage & Freezing
Ninja Creami ice cream is always at its best when it’s freshly spun, with the creamiest, smoothest texture.
If you have leftovers, smooth the surface, replace the lid, and store the pint in the freezer for up to 2 weeks.
When you’re ready to enjoy it again, let the pint sit at room temperature for 5–10 minutes if needed, then process it using the Re-Spin function to bring back its creamy texture.
Ninja Creami Cookies & Cream Ice Cream
Ingredients
- 1 cup whole milk
- ¾ cup double cream
- ⅓ cup confectioners' sugar
- 1 teaspoon pure vanilla extract
- 6 Oreo cookies roughly crushed
Instructions
- In a jug or small bowl, whisk together the whole milk, heavy cream, confectioners' sugar, and vanilla extract until the sugar is fully dissolved.
- Pour the mixture into your Ninja Creami pint container, stopping just below the MAX FILL line.
- Freeze on a completely flat surface for 24 hours, or until fully solid.
- Remove the lid and place the pint into the Ninja Creami machine. Process using the Ice Cream function.
- When the first cycle is finished, make a small well in the center of the ice cream. Add the crushed Oreos along with 1–2 tablespoons of milk to help the mix-ins blend smoothly.
- Process again using the Mix-In function until the cookies are evenly incorporated.
- Serve immediately for a soft, creamy texture, or return the pint to the freezer for 1–2 hours if you prefer a firmer ice cream.
Don’t forget to leave a review and a rating once you’ve tried this recipe!