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!
PrintNinja Creami Cookies and Cream Ice Cream
Indulge in the creamy, nostalgic goodness of homemade cookies and cream ice cream! This easy-to-make dessert combines a rich vanilla base with chunks of Oreo cookies, all made effortlessly using the Ninja Creami. Perfect for a sweet treat any day of the week!
- Prep Time: 10 minutes
- Cook Time: 5 minutes (processing)
- Total Time: 24 hours 15 minutes (includes freezing)
- Yield: 2 servings (1 pint) 1x
- Category: Dessert
- Cuisine: American
Ingredients
Ice Cream Base:
- 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)
Mix-Ins:
- 4 Oreo cookies (smashed or crumbled)
Instructions
- Prepare the Base: In a mixing bowl, whisk together milk, half-and-half, sugar, pudding mix, and vanilla bean paste until smooth and well combined.
- Freeze: Pour the mixture into the Ninja Creami pint container, ensuring it doesn’t exceed the MAX FILL line. Cover with the lid and freeze on a flat surface for at least 24 hours.
- Process in Ninja Creami: Remove the frozen pint from the freezer and place it in the Ninja Creami outer bowl. Lock it into the machine and select the “Ice Cream” function.
- Add Mix-Ins: Dig a small well in the center of the processed ice cream and add crushed Oreos. Use the “Mix-In” function to incorporate them evenly. Repeat this step once more for better distribution.
- Serve and Enjoy: Scoop into bowls or cones and enjoy immediately for a fresh, creamy texture!
Notes
Serving Suggestions:
- Top with extra crushed Oreos or drizzle with chocolate syrup for added indulgence.
- Pair with warm brownies or cookies for a decadent dessert combo.
Tips & Tricks:
- If your ice cream is crumbly after processing, add a tablespoon of milk to the center and use the “Re-spin” function for a smoother texture.
- For more Oreo flavor, mix finely crushed cookies directly into the base before freezing.
Storage & Reheating:
- Store leftovers in an airtight container in the freezer for up to one week. Place plastic wrap directly on top of the ice cream to prevent freezer burn.
- Let frozen ice cream sit at room temperature for 5–10 minutes before scooping to soften.
