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Ninja Creami Cookies and Cream

Ninja Creami cookies and cream—an ultra-smooth, dense white base made by blending, freezing, then processing into single-serve-style ice cream. Crushed chocolate sandwich cookies are folded in with the Mix-In function for visible cookie pieces throughout.
Print Recipe Pin Recipe
Prep Time 10 minutes
Freezing 24 minutes
Total Time 34 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
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
  • 8 chocolate sandwich cookies, crushed

Equipment

  • 1 Ninja Creami pint container

Method
 

Blend the 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.
  2. Pour the mixture into the Ninja Creami pint container, leaving 1 inch of headspace.
Freeze and process
  1. Freeze the pint for 24 hours until solid.
  2. Process on the Ice Cream setting; if the pint is too firm, add 1 tablespoon milk and Re-spin.
Fold in cookie pieces and serve
  1. Use the Mix-In function to fold in crushed chocolate sandwich cookies.
  2. Serve immediately, or return the pint to the freezer until ready to serve.

Notes

Pro tip: Make sure the base is fully smooth before freezing—blending longer prevents icy bits and keeps the processed top silky. Refrigerate only if you’ve not frozen; after freezing, keep covered for up to 2 weeks (texture may firm up). Freezing is required for success—don’t freeze a second time after serving. For a lighter option, swap heavy cream with half-and-half (texture will be softer but still workable).