Check out Danylynn’s recipe for Ninja Creami Brownie Cookie Surprise Ice Cream.
My 3-year-old granddaughter makes this every time she comes over. It's very tasty!! If you love brownies, caramel, and toffee, then this is the ice cream recipe for you!
This recipe was submitted by a member of our Community!
This recipe was submitted by a member of our community, either directly through this website or through one of our Facebook Communities! We have so many great members and recipes in our communities! And now, we are sharing them with all of you!
Since this recipe (ingredients and instructions) was submitted by a member of the community, The Tasty Travelers™ has not tested or verified the recipe. General tips and tricks, extra information, and wording have been modified or added to fit the format of the post.
Tips for making Ninja Creami Brownie Cookie Surprise Ice Cream
While this recipe calls for store-bought cookies and Little Debbie brownies, you can really use any type of cookies and brownies that you would like. You can use homemade or store-bought and any flavor that you would like. Some cookeis and brownies have nuts, some don’t. Some have candy in them, some don’t. Just use whatever your favorite cookies and brownies are.
Skor candy bars are a crunchy, hard, buttery toffee later that is dipped in milk chocolate. It’s got a good crunch to it and the milk chocolate goes really well with the toffee flavor. The skor chips that were used for this recipe are only the toffee bits, there is no chocolate.
Usually, if your ice cream comes out dry or crumbly it’s due to one of the following reasons:
*Your freezer is too cold. Try to adjust your freezer to be a little warmer or let your ice cream sit on the counter for 5-10 minutes before processing it.
*Your recipe does not have enough fat in it. Try adding in a little bit of a higher fat dairy product to your recipe next time.
*Your recipe may not have enough sugar in it. The less sugar in the recipe, the icier and crumblier the ice cream will be. Regular sugar, honey, or corn syrup can be used to increase the sugar content if desired.
It depends. If you are keeping the ice cream in the Ninja pint container with the lid sealed tightly and are freezing it in a cold freezer (between 9 degrees F and -7 degrees F), your ice cream will keep for several weeks, even months. However, if you transfer your ice cream to another container or freeze it in a freezer that is not quite as cold (or that is accessed a lot/door opened and closed often), the lifetime of your ice cream will decrease greatly to just a few days and you will likely end up with freezer-burned ice cream.
If you have made ice cream and it just isn't quite as creami as you would like, you can very easily get it super creami by using the re-spin function on the Ninja Creami. Simply place the pint into the outer bowl and snap it into place. Choose the RE-SPIN function. Once the cycle completes, remove the pint and enjoy! Your gelato should be nice and creamy again. ***Use re-spin on already spun ice cream. If the ice cream has been spun and then frozen again, do not use re-spin, Instead, use the original process (ice cream, gelato, etc.)
Looking for more Ninja Creami Recipes? Check out all of our Ninja Creami recipes here!
Ingredient substitutions and tips for making Ninja Creami Brownie Cookie Surprise Ice Cream:
The full ingredient list is found at the bottom of the post in the recipe card.
Heavy Cream- If you don't have heavy cream, you can use a combination of milk and butter instead. To make 1 cup of heavy cream, combine ¼ of melted butter with ¾ cup of milk. Mix thoroughly.
Milk (Whole)- Whole milk was used for this recipe. You can use lower-fat content milk but the end result may be less rich and creamy due to the lower fat content.
Cream Cheese- The cream cheese can be omitted if desired. Otherwise, you can use mascarpone cheese or yogurt instead.
Sugar–Any sugar substitute can be used but may change the texture of the ice cream.
Vanilla Extract– Vanilla extract or vanilla bean paste can be used. If you don’t have either, you can use Maple syrup or almond extract. Almond extract is much stronger in flavor than vanilla, so you will need to use less.
Little Debbie Brownie- If preferred, you can use a homemade brownie or any other brand.
Chocolate Chip Cookie- Use your favorite cookie! You can use homemade or store-bought.
Caramel Chips– Caramel chips were used for this recipe. If you prefer you can use butterscotch chips or regular chocolate chips.
Skor Chips- If you are not able to find the Skor chips, Heath chips are a great substitute. They both offer a toffee flavor.
Caramel Syrup– If you don’t have caramel syrup, you can use butterscotch or chocolate if you prefer.
Directions for making Ninja Creami Brownie Cookie Surprise Ice Cream:
1. Soften the cream cheese in a microwave-safe bowl for 10 seconds.
2. Using a whisk, add the sugar and vanilla to the softened cream cheese.
3. Add in the milk slowly & keep whisking until all ingredients are incorporated.
4. Pour into Ninja Creami pint container. Place in freezer minimum 24 hrs.
5. After 24 hours, remove the pint from the freezer place it in the outer bowl.
6. Push the ICE CREAM button on the Ninja Creami.
7. While the ice cream is processing, chop up the brownie & cookies into small chunks.
8. When the ice cream is finished processing, remove the outer bowl from the Ninja Creami.
9. Make a 1 ½ inch hole in the center of the ice cream and add in the brownie, cookies, chips, & syrup.
10. Put the pint back into the Ninja Creami and choose the MIX-IN process.
11. When the MIX-IN process has completed, remove from the machine and serve!
12. Enjoy!
Pin Ninja Creami Brownie Cookie Surprise Ice Cream for later!!
Recipe
Ninja Creami Brownie Cookie Surprise Ice Cream
Rate this Recipe
Equipment
- Microwave Safe Bowl
Add Food Grade Vegetable Glycerin To Make Leftover Ice Cream Scoopable Right Out of the Freezer
Per 16 ounce pint: *Add 1 Teaspoon to full fat/full sugar bases *Add 1.5 teaspoon to high protein bases *Add 2 teaspoons to low sugar/low fat lite bases. Freeze and process per the recipe. Take the leftovers out of the freezer and scoop without having to reprocess. ***This is a guideline and adjustments may be needed based on your recipe.
Original, Breeze, Swirl, and Deluxe Ingredient Measurements
Use the multiplier below to adjust quantities based on the machine that you own. ***If you have the Original, Breeze, or Swirl machine, which use 16 ounce containers, choose the 1X option. ***If you have the Deluxe or XL machine, which use 24 ounce containers, choose the 1.5X option.
Ingredients
- 1 Tablespoon (1 Tablespoon) Cream Cheese
- ¼ Cup (50 g) Sugar
- ¾ Cup (177 3/7 ml) Heavy Cream
- 1 Cup (236 ⅗ ml) Milk (Whole)
- 1 Teaspoon (1 Teaspoon) Vanilla Extract
- 1 (1) Little Debbie Brownie
- 2 (2) Chocolate Chip Cookie
- 1 Tablespoon (1 Tablespoon) Caramel Chips
- 1 Tablespoon (1 Tablespoon) Skor Chips
- 1 Tablespoon (1 Tablespoon) Caramel Syrup
Instructions
Make the Ice Cream Mixture
- Pour the milk, heavy cream, sugar, cream cheese, and vanilla into a small blender and blend until all ingredients are fully combined. Pour the mixture into a Ninja Creami pint container.
- Freeze on a level surface for 24 hours. Your freezer should be between 9 and -7 degrees Fahrenheit. To avoid getting a bump on the top of the frozen mixture, freeze with the lid off of the container.
Process the Ice Cream
- After 24 hours, remove the pint container from the freezer.
- Place the pint container into the outer bowl of the Ninja Creami and then process on "ICE CREAM."
- If the ice cream is dry or crumbly looking, pour in a tablespoon or two of milk and then re-spin. You may have to repeat this process a couple of times.
- Dig a well down the center of the ice cream and pour in the brownies, cookies, chips, and caramel syrup. Process on mix-ins.
- Remove the pint from the machine and enjoy!
Nutrition
Nutrition information is provided as a courtesy and is an estimate only. Optional ingredients are not included in the nutrition information.
Recipes that use allulose:
Allulose is a low calorie sweetener that your body doesn't fully digest, so it provides only 0.4 calories per gram instead of 4. That's why the calorie total doesn't match what you'd expect from the carb count. Calories from allulose are calculated based on metabolized carbohydrates. Allulose contributes fewer calories than standard carbohydrates.
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