Check out our recipe on how to make Cookies and Cream Ice Cream using the Ninja Creami!
Cookies and cream ice cream has become a staple in all ice cream shops! It’s sweet, chocolatey and so creamy! Chances are, if you like Oreos, you’ve had cookies and cream ice cream at least once….if not way more!
The combination of the rich vanilla ice cream mixed with bits and pieces of the Oreo cookies makes the best ice cream. The cookies do a nice job of incorporating into the vanilla ice cream. Instead of having vanilla ice cream with cookies in it, you end up with an ice cream that has cookies throughout and also bigger chunks of cookies!
One of the nice things about the Ninja Creami is that you have 100% control over the ratio of cookies to ice cream. Some like A LOT of cookies, while others prefer more vanilla ice cream. No matter how you like it, you can adjust this recipe to fit your preferences. I personally like a lot of cookies…so I used 5 cookies per pint. If you want more vanilla and less cookies, use 3 or 4 cookies instead.
Tips for making Ninja Creami Cookies and Cream Ice Cream
Basically, cookies and cream ice cream is a rich vanilla ice cream base that has chunks of Oreo cookies mixed throughout. The key is to get the cookies to incorporate with the vanilla base and not just end up being vanilla ice cream with pieces of cookies.
That depends. I like a lot of cookies, so I added 5 crumbled Oreos as mix-ins. For an ice cream that is more vanilla than cookie, use fewer cookies.
Oreo cookies are used to make cookies and cream ice cream. You can also use generic chocolate sandwich cookies. For this recipe, I would not recommend using other styles of cookies like chocolate chip. The result will still be good but you won’t be able to achieve similar results to the cookies and cream. The cream filling is important as it adds to the creaminess and flavor of the ice cream.
No. Premade pudding cannot be used for this recipe. The recipe takes the flavors of the pudding and incorporates it into the rest of the ingredients. Pre-made pudding would be too much volume for the container and the flavor would not be as intense.
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.
To help resolve this issue, after processing, add 1 tablespoon of dairy and then reprocess.
Looking for more Ninja Creami Recipes? Check out all of our Ninja Creami recipes here!
What you’ll need to make this recipe:
Ingredient substitutions and tips for making Ninja Creami Cookies and Cream Ice Cream:
The full ingredient list is found at the bottom of the post in the recipe card.
Milk- Whole milk was used but any milk or non-dairy substitute can be used.
Half and Half- I use half and half because it does not leave the greasy film like heavy cream does. If you prefer, you can use a combination of heavy cream and milk. Non-dairy substitutes can also be used.
Sugar– Granulated, white sugar. If you choose, you can use a powdered sugar substitute instead. Measure according to the equivalent amount on the package.
Instant Pudding- Vanilla flavored- Make sure that you get the INSTANT pudding and not the cook-and-serve pudding.
Vanilla Bean Paste (or Vanilla Extract) – I prefer to use vanilla bean paste because it adds a deeper vanilla flavor and there is no alcohol smell or taste. You can use vanilla extract instead. I would not recommend substituting the vanilla for another extract. If needed, you can omit it as there will still be vanilla flavor from the pudding mix.
Oreos (Smashed or Crumbled)- Brand name or generic cookies will work. Make sure that you crumble them up as the mix-ins process will not break up the cookies very well.
Steps for making this recipe:
Directions for making Ninja Creami Cookies and Cream Ice Cream:
1. Combine all ingredients except the Oreos in the Ninja Creami pint container. Mix well.
2. Freeze on a level surface for 24 hours.
3. After 24 hours, remove the pint from the freezer. Remove the lid.
4. Place the Ninja Creami pint into the outer bowl. Place the outer bowl with the pint in it, into the Ninja Creami machine and turn until the outer bowl locks into place. Push the ICE CREAM button. During the ice cream function, the ice cream will mix together and become very creamy.
5. Once the ice cream function has ended, turn the outer bowl and release it from the Ninja Creami machine.
6. Dig a hole in the center of the ice cream and add the Oreos.
7. Put the pint back into the Ninja Creami and process on the “Mix-Ins” function. Repeat the mix-in function (2 times total). Once the Ninja Creami is finished processing, remove it from the machine.
8. Your ice cream is ready to eat! Enjoy!
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Recipe
Ninja Creami Cookies and Cream Ice Cream
Rate this Recipe
Equipment
- Spoon
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.
Original and Deluxe Ingredient Measurements
Use the multiplier below to adjust quantities based on the machine that you own. 1X=Original 16 ounce 1.5X=Deluxe 24 ounces
Ingredients
Ice Cream Base
- 1 Cup Milk
- ½ Cup Half and Half
- ⅓ Cup Sugar
- 2 Tablespoons Instant Pudding Mix (Vanilla)
- 1 Teaspoon Vanilla Bean Paste (or Vanilla Extract)
Mix-Ins
- 4 Oreos (Smashed or Crumbled)
Instructions
- Combine all ingredients except the Oreos in the Ninja Creami pint container. Mix well.
- Freeze on a level surface for 24 hours.
- After 24 hours, remove the pint from the freezer. Remove the lid.
- Place the Ninja Creami pint into the outer bowl. Place the outer bowl with the pint in it, into the Ninja Creami machine and turn until the outer bowl locks into place. Push the ICE CREAM button. During the ice cream function, the ice cream will mix together and become very creamy.
- Once the ice cream function has ended, turn the outer bowl and release it from the Ninja Creami machine.
- Dig a hole in the center of the ice cream and add the Oreos.
- Put the pint back into the Ninja Creami and process on the "Mix-Ins" function. Repeat the mix-in function (2 times total). Once the Ninja Creami is finished processing, remove from the machine.
- Your ice cream is ready to eat! Enjoy!
Notes
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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Chris says
Good recipe.
Wendy says
Recipe looks so delicious (can’t wait to try it)! Does this ice cream need a stabilizer to prevent ice crystals?
Lauren Cardona says
This recipe has instant pudding mix in it. Instant pudding mix usually has guar gum, xanthan gum, or another type of gum which acts as the stabilizer. When using instant pudding mix there is no need to add additional stabilizers.
Abby says
Just what I wanted in cookies and cream flavor! And so smooth! Thank you!
Marcus says
Ok, hear me out. I just took 10 Oreos and mashed them up in the milk and cream mixture. I did also add 2 tbs of cream cheese instead of the vanilla mix since I didn’t have any. I did this with Nutter Butters and it was life changing. Anyways thanks for the recipe.