Cookies and Cream Ninja Creami Ice Cream
This Cookies and Cream Ninja Creami Ice Cream is rich, creamy, and loaded with chunky Oreo pieces. It’s super easy to make with just a few basic ingredients, and the Creami gives it that soft, scoopable texture you usually only get from store-bought ice cream. Perfect for cozy nights in, quick sweet cravings, or making a fun dessert without any extra effort.
Ingredients
- 1 cup whole milk
- ¾ cup double cream (heavy cream)
- ⅓ cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 6 Oreo cookies, roughly crushed
Instructions
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In a small bowl or jug, whisk together the whole milk, heavy cream, confectioners’ sugar, and vanilla extract until the sugar fully dissolves and the mixture looks smooth.
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Pour the mixture into the Ninja Creami pint container, making sure to stop just below the fill line so it has room to expand as it freezes.
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Freeze the pint on a perfectly flat surface for 24 hours so it sets evenly and blends properly.
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When fully frozen, remove the lid and place the pint into the Ninja Creami machine. Run it on the Ice Cream setting.
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After the first spin, create a small well in the center of the ice cream. Add the crushed Oreos and 1–2 tablespoons of milk to help the mix-ins blend smoothly.
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Run the Mix-In cycle until the cookies are evenly distributed and the ice cream is creamy.
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Serve right away for a soft texture or pop it back in the freezer for 1–2 hours if you prefer it firmer.
Recipe Notes
• Freeze the pint on a completely flat surface so it blends evenly.
• If the ice cream looks powdery, add 1–2 tablespoons of milk and press Re-Spin.
• Use gluten-free sandwich cookies if needed.
• For extra cookie chunks, sprinkle crushed Oreos on top right before serving.
• Store leftovers in the Creami pint for up to 2 weeks.