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Ninja Creami Cookies and Cream

Ninja Creami cookies and cream starts with a smooth, dense white base made from whole milk, heavy cream, sugar, cream cheese, vanilla, and salt. After a 24-hour freeze and Ice Cream setting spin, you fold in crushed chocolate sandwich cookies for even cookie pieces throughout.
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Prep Time 10 minutes
freezing 24 minutes
Total Time 34 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Ice cream 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 pint container
  • 1 Ninja Creami

Method
 

Blend the Ninja Creami cookies and cream base
  1. Blend whole milk, heavy cream, granulated sugar, softened cream cheese, vanilla extract, and salt together until completely smooth and the cream cheese is fully incorporated. Stop and scrape as needed so there are no visible cream cheese lumps.
  2. Pour the smooth base into the Ninja Creami pint container, leaving 1 inch of headspace for expansion. Wipe any drips from the rim so the lid seals properly.
Freeze and process
  1. Freeze for 24 hours until the base is firm enough to process. Keep the pint level in the freezer so it freezes evenly.
  2. Process on the Ice Cream setting; if the pint is too firm, add 1 tablespoon milk and re-spin. Watch for a dense, creamy texture with no icy pockets on the processed top.
Add the cookies and serve
  1. Use the Mix-In function to fold in crushed chocolate sandwich cookies. Continue until the cookie pieces are evenly distributed throughout the creamy white base.
  2. Serve immediately or return the pint to the freezer. If serving later, re-spin briefly on the Ice Cream setting to restore a smooth texture.

Notes

Pro tip: soften the cream cheese fully before blending so the base turns completely smooth. For best texture, freeze exactly 24 hours, then process right away; store in the freezer up to 1 week and expect it to firm up. Freezing the finished ice cream is yes, but long storage may reduce scoopability. Dietary swap: for a dairy-free version, use lactose-free or a dairy-free heavy cream alternative and dairy-free cream cheese (blend until fully smooth).