Ninja Creami Cookies and Cream Ice Cream
This Ninja Creami Cookies and Cream Ice cream recipe uses a simple mix of milk, cream, sugar, and vanilla, with Oreo cookies added for flavor and texture. It’s easy to make, customizable for dietary needs, and delivers a rich, creamy treat without the need for sweetened condensed milk.
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Ingredients
for the Ice Cream:
- 300 g caster sugar or white sugar
- 600 g milk I used full-fat, but light milk should work too
- 600 g full-fat thickened cream 35% milk fat, also known as heavy whipping cream
- 1.5 – 3 teaspoons vanilla bean paste or extract adjust to taste
- A tiny pinch of fine salt
To Finish:
- 6-12 Oreos or chocolate sandwich cookies regular or gluten-free
Instructions
- In a medium mixing bowl, combine the sugar and milk. Using caster sugar helps it dissolve quickly, but regular white sugar may take a bit longer.
- Add the cream and vanilla, then whisk until well combined.
- Pour the mixture into the 470ml Ninja Creami tub, filling it just below the max fill line.
- Freeze the mixture for 16-24 hours with the lid off.
- Once frozen, process the ice cream using the ice cream function. The texture should be perfect after the first spin.
- Create a small hole in the center of the ice cream and crumble 2 cookies into it. Replace the lid and use the mix-in function. If the cookies stay at the top, either stir them in manually or try respinning the ice cream. Note that multiple respins may soften the ice cream, requiring additional chilling.
- For serving, optionally crumble 2 more cookies on top for extra texture.
- Store any leftovers in the freezer with the lid on. Ice creams with a creamy base typically don't need to be respun when you want to enjoy them later.
Notes
- I haven’t tried using any sugar alternatives in this recipe yet.
- Vegan substitutes haven’t been tested here, but I’m working on a vegan vanilla ice cream recipe.
- Gluten-free Oreos can be challenging to find, especially in Australia. Plus, they contain oat flour, which isn’t classified as gluten-free in Australia.
- If you need a gluten-free version of this cookies and cream ice cream, there are gluten-free chocolate sandwich biscuits available in most supermarkets.
Nutrition
Calories: 380kcal | Carbohydrates: 35g | Protein: 3g | Fat: 25g | Saturated Fat: 15g | Sugar: 30g
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