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Ninja Creami Cookies and Cream

Ninja Creami cookies and cream made with a smooth, dense protein-leaning style ice-cream base and crushed chocolate cookie pieces throughout. Freeze, spin on the Ice Cream setting, then fold in cookies for a single-serve pint texture that stays creamy with clear cookie flecks.
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Prep Time 10 minutes
Freezing 1 day
Total Time 1 day 10 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Ninja Creami base
  • 1 cup whole milk
  • 0.75 cup heavy cream
  • 3 tbsp granulated sugar
  • 1 tbsp cream cheese Softened so it blends in smoothly.
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 8 chocolate sandwich cookies Crushed; fold in with the Mix-In function after processing.

Equipment

  • 1 Ninja Creami

Method
 

Blend the cookies and cream base
  1. Add whole milk, heavy cream, granulated sugar, softened cream cheese, vanilla extract, and salt to a blender and blend until completely smooth and the cream cheese is fully incorporated.
  2. Let the blender run until there are no visible cream cheese streaks, so the base will spin dense and creamy white in the Ninja Creami.
Freeze the pint
  1. Pour the mixture into the Ninja Creami pint container, leaving 1 inch of headspace.
  2. Freeze for 24 hours until firm enough to process.
Process and add cookies
  1. Process on the Ice Cream setting; if the pint is too firm, add 1 tablespoon milk and re-spin.
  2. Use the Mix-In function to fold in crushed chocolate sandwich cookies so the pieces are distributed throughout.
Serve or re-freeze
  1. Serve immediately for the creamiest texture, or return the pint to the freezer if you’re not finishing right away.

Notes

For the smoothest result, ensure the cream cheese is fully dissolved before freezing; scrape the blender if needed. Chill/storage: freeze the pint for up to 2 weeks (keep covered), and once processed, eat within 1–2 days for best texture. Freezer: yes for the unprocessed base and for storing the finished pint. Dietary swap: use lactose-free whole milk and lactose-free cream/cream cheese to keep the same cookies-and-cream flavor without lactose.