There’s just something about cookie dough ice cream, isn’t there? The creamy vanilla base, the gooey chunks of cookie dough… it’s pure nostalgia in every bite. Fun fact: Ben & Jerry’s popularized it back in 1984, and since then, it’s been a freezer staple for sweet tooths everywhere.

But what if I told you that you could whip up your own version at home? Better yet, using the Ninja Creami, an amazing ice cream maker that lets you experiment with flavors and textures like a pro. Today, I’ll walk you through a simple yet delicious recipe for Ninja Creami Cookie Dough Ice Cream. Perfect for movie nights, weekend treats, or anytime your inner dessert lover calls.

Ready? Let’s do this!

Quick Recipe Snapshot

Time Commitment:

Hands-on prep: 15 minutes
Freezing time: 24 hours

Servings:

About one pint (2-3 servings)—though you can easily double or triple it!

Skill Level:

Beginner. No fancy culinary tricks needed.

What You’ll Need:

Ninja Creami machine & pint container
A whisk
A mixing bowl (or a big measuring cup)

Plan Ahead Tip:

You can freeze your ice cream base and cookie dough chunks ahead of time, so everything is ready to go when the cravings hit.

Ingredients List

Ice Cream Base:

1½ cups whole milk: Creamy and smooth—exactly what we’re going for. Almond or oat milk works too for a dairy-free option.
4 tablespoons instant vanilla pudding mix: Key for extra creaminess and stability. No pudding mix? Cornstarch works in a pinch.
½ cup heavy cream: For that rich, velvety texture. Swap with coconut cream or half-and-half for a lighter twist.
1 teaspoon vanilla extract: Use the good stuff—pure vanilla makes all the difference.

Cookie Dough Add-Ins:

¼ cup edible cookie dough bites: Homemade or store-bought—just make sure it’s safe to eat raw! Not a fan of cookie dough? Try brownie chunks, crushed Oreos, or chocolate chips instead.

How to Make It

Step 1: Prep the Base

Start by whisking together the whole milk and instant vanilla pudding mix in a mixing bowl. Make sure the mixture is completely smooth—no lumps! You’ll notice it thickening slightly as you whisk. Once that’s ready, pour in the heavy cream and vanilla extract, and keep whisking until everything is combined into a silky, creamy base. Now it’s time to transfer this mixture into your Ninja Creami pint container. Be careful not to overfill—stick to the max fill line for the best results. Once sealed, place the container flat in your freezer and let it freeze for at least 24 hours. This will ensure the base has the thick, solid consistency needed for churning.

Step 2: Get the Cookie Dough Ready

While the base is freezing, focus on the star mix-in: the cookie dough. Roll the dough into small, marble-sized balls and lay them out in a small container or on a lined tray. Pop them into the freezer and let them firm up for at least two hours. When frozen, these little chunks will hold their shape during the mixing process, giving your ice cream that authentic cookie dough texture.

Step 3: Time to Churn

Once your ice cream base is fully frozen, take the pint container out of the freezer and remove the lid. Insert the pint into the Ninja Creami outer bowl, secure the bowl with its lid, and lock it into place on the machine. Select the “Ice Cream” setting and let the Ninja Creami do its thing. At first, the ice cream may look a bit crumbly, which is nothing to worry about—it just needs a bit more processing. If needed, press the “Re-spin” button. For extra creaminess, add a small splash of milk and let it churn again. Repeat this step until the consistency is perfectly smooth and creamy.

Step 4: Add the Mix-Ins

Now, it’s time to bring in the cookie dough magic. Using a spoon, create a small well in the center of the processed ice cream, just wide enough to reach the bottom of the pint. Gently drop the frozen cookie dough chunks into the well, making sure they’re evenly distributed. Place the pint back into the Ninja Creami, select the “Mix-In” setting, and let the machine evenly fold the cookie dough into your ice cream without breaking the chunks apart. The result? Perfectly blended cookie dough pieces in every bite.

Make It Your Own

Want to get creative? Here are some ideas:

Dietary Swaps:

Try coconut cream and oat milk for a dairy-free dessert.
Going gluten-free? Use gluten-free pudding mix and cookie dough.

Fun Flavor Twists:

Toss in mini chocolate chips or caramel swirls for extra texture.
Feeling festive? Peppermint cookie dough is a hit during the holidays.

Serving & Storing

How to Dish It Up:

Scoop it into bowls or cones. Top with whipped cream, chocolate syrup, or more cookie dough chunks. Or go all out and pair it with warm brownies!

Leftovers?

Store your ice cream in an airtight container in the freezer for up to a week. If it gets too hard, let it sit on the counter for 5 minutes before scooping—or pop it back into the Ninja Creami for a quick re-spin.

This Ninja Creami Cookie Dough Ice Cream recipe is perfect for beginners and ice cream pros alike. It’s creamy, packed with cookie dough goodness, and completely customizable. Once you try it, I promise—it’ll be your new go-to dessert.

So, what are you waiting for? Start churning and enjoy every bite!