Name: Ninja Creami Cookies and Cream Ice Cream
Prep time: 10 min
Cook time: 5 min
Total time: 24 h 15 min
Cuisine: American
Ingredients: 1 cup milk (whole or 2%); ½ cup half-and-half; ⅓ cup granulated sugar; 2 tablespoons instant vanilla pudding mix; 1 teaspoon vanilla bean paste (or vanilla extract); 4 Oreo cookies (smashed or crumbled)

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Cookies and cream ice cream has that perfect mix of creamy vanilla and crunchy bits of Oreo magic. It’s a classic. But making it at home? That’s next-level fun—and surprisingly easy when you’ve got a Ninja Creami. Whether it’s for movie night with the family or just because you’re craving something sweet, this recipe will give you a pint of perfection. Trust me, homemade tastes so much better, and it’s simpler than you think.

Ready? Let’s dive in.

Quick Recipe Breakdown

Time You’ll Need:

Prep Time: 10 minutes
Freezing Time: 24 hours (plan ahead!)
Processing Time: 5–7 minutes

Servings:

Makes just enough for 2 (about 1 pint).
Making it for a crowd? Double or triple the recipe. Just freeze each batch separately.

Skill Level:

Easy-peasy. Perfect for beginners or anyone new to the Ninja Creami.

What You’ll Need (Tools):

Ninja Creami
A bowl, whisk, and measuring spoons
A pint container (or any freezer-safe container)

No Ninja Creami? No worries. Use another ice cream maker, but the texture might be a little different.

Ingredients

The Base

1 cup whole milk (or 2% for something lighter)
½ cup half-and-half (or heavy cream if you’re feeling fancy)
⅓ cup sugar
2 tablespoons instant vanilla pudding mix (makes it extra smooth)
1 teaspoon vanilla bean paste (or just vanilla extract)

The Star of the Show: Mix-Ins

4 Oreo cookies (crushed—crumbles, chunks, or both)

Optional Tweaks

Dairy-Free? Sub oat milk and coconut cream for the dairy ingredients.
Less sugar? Swap in honey or a sugar substitute.
No Oreos? Chocolate wafer cookies or gluten-free Oreos work great.

Pro Tip: Room-temperature ingredients blend more easily. Let the milk and cream sit out for a bit before mixing.

Let’s Make Some Ice Cream

1. Mix Your Base

In a bowl, whisk together the milk, cream, sugar, pudding mix, and vanilla. Keep stirring until the sugar dissolves, and it’s smooth. (It’ll thicken up a bit thanks to the pudding mix.)

Taste Test. Is it sweet enough? Remember, the sweetness fades a little after freezing.

2. Freeze It

Pour the mixture into your Ninja Creami pint container (don’t overfill). Pop on the lid and stick it in the freezer. It needs at least 24 hours to turn solid—no shortcuts here!

How can you tell it’s ready? It should be frozen hard with no liquid spots.

3. Time to Creamify

Take your frozen pint out and set it in the Ninja Creami’s outer bowl. Lock it into the machine, hit the “Ice Cream” button, and let the magic happen.

What if it’s crumbly? Totally normal! Just add a splash of milk in the middle, then hit “Re-spin.” Problem solved.

4. Oreo Time

Once your ice cream is creamy, dig a small hole in the center. Toss in those crushed Oreos, lock it back in, and hit the “Mix-In” button. Want extra texture? Leave some Oreo chunks bigger for a nice variety.

5. Scoop and Devour

Grab some bowls (or cones) and serve it up right away. Homemade ice cream always tastes best fresh!

Final Texture Check: It should be creamy, with cookie chunks in every bite. So good.

Fun Ways to Switch It Up

Dietary Tweaks:

Dairy-Free? Use oat milk and coconut cream.
Gluten-Free? Sub in gluten-free Oreos.

Get Creative with Flavors:

Swirl in some chocolate syrup before your final mix-in.
Swap the Oreos for peanut butter cups or brownie chunks.

Seasonal Spins:

Feeling summery? Add some fresh strawberries to the mix.

Serve It Like a Pro

How to Plate It:

Chill your bowls before serving—it keeps the ice cream from melting too fast.
Top with extra crushed Oreos or a drizzle of chocolate sauce for a fancy finish.

Storing Extras:

Got leftovers? Stick them in an airtight container and freeze for up to a week. To avoid freezer burn, press a layer of plastic wrap directly onto the ice cream before sealing.

Need to Soften It?

If it freezes solid, just let it sit at room temp for 5–10 minutes before scooping.

This cookies and cream recipe is more than just ice cream—it’s a little moment of joy in a pint. Whether you stick to the classic version or experiment with fun tweaks, you’re in for a treat. Try it out, and let me know how yours turns out!