Why You’ll Love This Recipe
I love how this recipe delivers maximum flavor with minimal effort. There’s no need for eggs or complicated custards—just mix, freeze, and churn in the Ninja Creami. It’s the perfect way to cool down on a summer day or treat myself after dinner. And the best part? I can customize it with extra cookies, a drizzle of chocolate syrup, or even turn it into a sundae. It’s also great for making ahead since all the work is done the day before.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• ½ cup heavy whipping cream
• 1¼ cups whole milk
• 1 tsp vanilla extract
• ⅓ cup powdered sugar
• 3 Oreo cookies (halved)
Directions
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I combine the heavy whipping cream, whole milk, vanilla extract, and powdered sugar in a blender. I blend it for 10 to 15 seconds just until everything is smooth and mixed.
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I pour the mixture into a Ninja Creami pint container, making sure not to go over the MAX FILL line.
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I freeze the container upright in the freezer for at least 24 hours.
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Once frozen solid, I place the pint in the Ninja Creami and use the ‘Ice Cream’ function to churn it.
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If the texture is too firm or crumbly, I do a re-spin and add a splash of milk until it reaches the creamy consistency I like.
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I add the halved Oreo cookies to the container and run the ‘MIX-IN’ cycle to distribute them evenly.
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Then I serve it right away and enjoy every scoop of this smooth, cookie-packed dessert.
Servings and timing
This recipe makes about 4 servings, each around ½ cup. It only takes 5 minutes to prep, but requires at least 24 hours of freezing before it’s ready to churn. Once it’s churned, I can enjoy it immediately or refreeze it if I want to save it for later.
Variations
Sometimes I double the Oreos if I want more cookie crunch, or I swap in different cookies like chocolate chip or peanut butter sandwich cookies. I’ve also tried mixing in mini marshmallows, chocolate chunks, or crushed candy bars for a twist. If I want it less sweet, I use a little less powdered sugar and balance it with a drizzle of dark chocolate.
Storage/Reheating
After churning, if I’m not serving it immediately, I just smooth out the top, put the lid back on, and refreeze it. The next time I want to serve it, I run it through the re-spin cycle to bring back the creamy texture. I keep it stored in the Ninja Creami pint container in the freezer for up to 1 week for the best taste and texture.
FAQs
Can I use low-fat milk instead of whole milk?
I’ve tried using 2% milk, and while it works, the texture isn’t quite as creamy. For the best results, I stick with whole milk and heavy cream.
What if my ice cream is too crumbly after the first spin?
That’s totally normal. I just add a splash of milk and hit the re-spin button. It usually comes out perfect after that.
Can I add more Oreos?
Definitely! I sometimes double the amount if I want extra cookie chunks. Just make sure to use the MIX-IN function so they distribute properly.
Do I have to use a blender?
No blender? No problem. I’ve mixed it by hand with a whisk too. It just takes a bit longer to get the powdered sugar dissolved.
How long does the base need to freeze?
I always freeze the base for a full 24 hours to make sure it churns properly. Anything less and it may not have the right consistency.
Conclusion
This Ninja Creami Cookies and Cream Ice Cream is a go-to dessert in my kitchen. It’s rich, creamy, and packed with Oreo flavor—all made with just a handful of ingredients. Whether I’m making it for a weeknight dessert or prepping ahead for a party, it never disappoints. I love how easy it is to customize and how quickly it comes together after freezing. Once I made it, I knew I’d never go back to store-bought cookies and cream again.
Print
Ninja Creami Cookies and Cream Ice Cream
- Total Time: 24 hours 5 minutes
- Yield: Approximately 4 servings
- Diet: Vegetarian
Description
This homemade ice cream is rich, velvety, and loaded with Oreo chunks. Made with just 5 ingredients, it’s a creamy dream your Ninja Creami was made for.
Ingredients
½ cup heavy whipping cream
1¼ cups whole milk
1 teaspoon vanilla extract
⅓ cup powdered sugar
3 Oreo cookies, halved
Instructions
Blend base: In a blender, combine heavy whipping cream, whole milk, powdered sugar, and vanilla extract. Blend for 10–15 seconds until smooth.
Freeze: Pour the mixture into a Ninja Creami pint container, ensuring it does not exceed the MAX FILL line. Freeze upright for at least 24 hours.
Churn: After freezing, place the pint in the Ninja Creami and process using the ‘Ice Cream’ function.
Adjust texture: If the mixture appears crumbly, re-spin once or twice, adding a splash of milk if needed.
Add mix-ins: Add halved Oreo cookies to the container and press the ‘MIX-IN’ button to incorporate evenly.
Serve: Enjoy immediately or add your favorite toppings like whipped cream or chocolate sauce.
Notes
For softer ice cream, let it sit at room temperature for 2–3 minutes after spinning.
You can substitute with gluten-free or flavored sandwich cookies for a twist.
Store leftovers with a layer of plastic wrap pressed against the surface to reduce ice crystals.
Use a kitchen scale for best results when measuring sugar and liquids.
- Prep Time: 5 minutes
- Cook Time: 24 hours (freezing time)
- Category: Dessert
- Method: Churning
- Cuisine: American
