This Ninja Creami cookies and cream ice cream is everything you want in a homemade frozen dessert — rich, creamy, and loaded with chunky Oreo pieces in every single bite.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝Full Recipe Card | 🍽 More Summer Dessert Recipes
At A Glance
- ⏱ Ready In: 10 minutes prep + 24 hours freeze + 5 minutes spin
- 🍽 Serves: 2–3
- 🌱 Diet: Vegetarian
- 💪 Nutrition Highlights: Made with whole milk and cream for a rich, satisfying treat; a lighter version using low-fat milk and reduced cream is also included
- 🥕 Main Ingredients: Whole milk, double cream, confectioners’ sugar, vanilla extract, Oreo cookies
- 🔥 Flavor Profile: Rich, creamy, sweet, classic cookies and cream with chunky cookie bits throughout
- 🧊 Meal-Prep Friendly: Keeps up to 2 weeks in the Creami pint in the freezer
- 🍫 Best Served With: Extra crushed Oreos, chocolate syrup, or sandwiched between two cookies
If you love cookies and cream anything, this one is going to become a regular in your freezer rotation. The base is a simple no-cook cream mixture — whole milk, double cream, confectioners’ sugar, and vanilla — and after a 24-hour freeze and a single spin in the Ninja Creami, it comes out impossibly smooth and scoopable.
The real magic happens in the Mix-In step, where crushed Oreos get folded through with a splash of milk, leaving chunky cookie pieces scattered through every spoonful rather than disappearing into the base. Honestly, the texture is better than most store-bought cookies and cream I’ve tried — you actually get proper cookie bits, not just a faint flavor hint. It’s one of those recipes that looks and tastes impressive but genuinely couldn’t be simpler to put together.
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What You’ll Need
Here is what you’ll need for this Ninja Creami cookies and cream ice cream recipe. Find the full measurements in the recipe card below.
- Whole milk — gives the base body and helps it freeze to the right consistency. Low-fat milk works, but the result will be icier and less creamy.
- Double cream (heavy cream) — this is what makes it rich and scoopable. Don’t be tempted to skip it; it’s the key to that silky texture. I provide a low-calorie variation below.
- Confectioners’ sugar (icing sugar) — dissolves beautifully into cold dairy, which makes it ideal for a no-cook base. It also helps keep the texture softer after freezing. Granulated sugar won’t blend as well.
- Pure vanilla extract — rounds out the sweetness and adds warmth to the base. Use a good-quality extract for the best flavor.
- Oreo cookies — the star of the show. Roughly crush them so you get a mix of fine crumbs and bigger chunks — that contrast of textures is what makes cookies and cream so good. Any chocolate sandwich cookie works here.
How To Make Ninja Creami Cookies and Cream Ice Cream
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make Ninja Creami cookies and cream ice cream.
- Whisk together the whole milk, double cream, confectioners’ sugar, and vanilla extract until the sugar is fully dissolved.
- Pour the mixture into your Ninja Creami pint container, stopping just below the fill line — this is important, so don’t overfill.
- Place the pint on a completely flat surface in your freezer and freeze for 24 hours until fully solid.
- Remove the lid, place the pint into the Ninja Creami machine, and process on the Ice Cream setting.
- Once the first spin is done, use a spoon to create a small well down the center of the ice cream.
- Add the roughly crushed Oreos into the well along with 1–2 tablespoons of milk (this helps the mix-ins incorporate without breaking the machine’s progress).
- Process again on the Mix-In setting until the cookies are evenly distributed.
- Serve immediately for a soft-serve texture, or pop the lid back on and return to the freezer for 1–2 hours if you prefer a firmer scoop.
Recipe Tips
- Don’t overfill the pint. The mixture must stay below the fill line before freezing. If it expands above the line, the machine won’t process it properly.
- Freeze on a flat surface. This sounds obvious, but it really matters — an uneven freeze can affect how the machine processes the pint.
- Add Oreos after spinning, not before. If you mix the cookies into the base before freezing, they’ll go soft and lose their texture. Adding them at the Mix-In stage keeps them chunky and satisfying.
- Crumbly or powdery texture after spinning? Don’t panic — just add 1–2 tablespoons of milk into the centre well and press Re-Spin. This almost always fixes it.
- Swap the cookies. Oreos are classic, but Biscoff, chocolate chip cookies, or any sandwich cookie work beautifully here.
- Low-calorie version: Swap the double cream for light cream or a mixture of low-fat milk and a tablespoon of cream cheese, and reduce the sugar slightly. Use reduced-fat Oreo-style cookies if you can find them. The texture will be slightly less rich but still very good — and it brings the calorie count down meaningfully. See the recipe card for the lighter variation.
- Storage: Keep the ice cream in the Ninja Creami pint with the lid on for up to 2 weeks. If it becomes very firm after storing, let it sit out for 5 minutes before serving, then Re-Spin for the best texture.
- Make-ahead tip: Prep 2–3 pints of the base at once and keep them in the freezer. Then you’re only ever one spin away from dessert — future you will absolutely thank you for this.
Serving Suggestions
This is a classic cookies and cream situation, so serving it simply is honestly the way to go. Scoop it into a bowl or waffle cone and scatter over some extra crushed Oreos for crunch, or drizzle on a little chocolate syrup for a proper sundae moment.
If you’re making it for a crowd, set up a quick topping bar — extra cookie crumbles, chocolate sauce, whipped cream — and let people go for it. It also makes brilliant mini ice cream sandwiches if you press a scoop between two cookies and pop them back in the freezer for an hour. They’re genuinely impressive for something that took almost no effort.
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Ingredients
- 1 cup whole milk 8 fl oz / 240 ml
- ¾ cup double cream (heavy cream) 6 fl oz / 180 ml
- ⅓ cup confectioners' sugar (icing sugar) 1.25 oz / 35 grams
- 1 teaspoon pure vanilla extract
- 6 Oreo cookies roughly crushed
- 1–2 tablespoons whole milk for the Mix-In step
For the low-calorie variation:
- 1 cup low-fat milk 8 fl oz / 240 ml
- ½ cup light cream or reduced-fat cream 4 fl oz / 120 ml
- ¼ cup confectioners' sugar 1 oz / 28 grams
- 1 teaspoon pure vanilla extract
- 4–5 reduced-fat chocolate sandwich cookies roughly crushed
- 1–2 tablespoons low-fat milk for the Mix-In step
Instructions
- In a jug or small bowl, whisk together the whole milk, double cream, confectioners' sugar, and vanilla extract until the sugar is completely dissolved.
- Pour the mixture into your Ninja Creami pint container, stopping just below the fill line. Do not overfill.
- Place the pint on a completely flat surface in the freezer and freeze for 24 hours, until fully solid.
- Remove the lid and place the pint into the Ninja Creami machine. Process on the Ice Cream setting.
- When the cycle finishes, use a spoon to create a small well down the center of the ice cream. Add the crushed Oreos along with 1–2 tablespoons of milk.
- Process again on the Mix-In setting until the cookies are evenly distributed throughout the ice cream.
- Serve immediately for a soft, creamy texture, or return to the freezer for 1–2 hours if you prefer a firmer scoop.For the low-calorie variation, follow the same method using the lighter ingredient list above.
Notes
Nutrition
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