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This cookies and cream ice cream is thick, creamy, and packed with chunks of Oreo in every scoop. It comes together with a five-ingredient base and the Ninja Creami, so there is no custard to cook and no churning to babysit.
Cookies and cream was always the flavour I reached for at the ice cream counter, so being able to make it at home whenever the craving hits feels like a small miracle. The Creami gives it that dense, scoopable, shop-bought texture, and you get to decide exactly how many cookies go in.
Quick Breakdown
Why You’ll Love This Cookies and Cream Ice Cream
- Loaded with Oreos. Crushed cookies folded in on the Mix-In cycle give a real cookies and cream crunch.
- Just five ingredients. Milk, cream, sugar, vanilla, and Oreos. Nothing fussy.
- No churning, no eggs. The Ninja Creami turns a simple frozen base into a dense, creamy scoop.
- Better than the tub. Fresher, creamier, and you control how many cookies go in.
Ingredient Notes
- Oreos. Six cookies, roughly crushed, added after the first spin so they stay chunky. Any sandwich cookie works too.
- Whole milk and double cream. This pairing is the base of a rich, scoopable texture. If you are short on cream, here are some heavy cream substitutes that work in a pinch.
- Confectioners’ sugar. Icing sugar dissolves smoothly into the cold base and keeps the scoop soft.
- Vanilla extract. Just a teaspoon rounds out the flavour and echoes the cream filling.
Why the Ninja Creami Works So Well
The Creami is what makes this so easy. Instead of slowly churning air into a chilled custard, you freeze a simple base solid, then let the machine shave and re-spin it into a smooth, dense scoop in a couple of minutes. No ice cream maker bowl to pre-freeze, no eggs to temper.
It also handles mix-ins beautifully. A dedicated Mix-In cycle folds the crushed Oreos right through the pint after the first spin, so you get chunks in every bite instead of a layer stuck on top. It really is the easiest route to homemade cookies and cream ice cream.
How To Make Cookies and Cream Ice Cream
1. Whisk the base. First, whisk the whole milk, double cream, confectioners’ sugar, and vanilla until the sugar has fully dissolved.
2. Freeze and spin. Next, pour into the pint just below the fill line, freeze flat for 24 hours, then run the Ice Cream cycle.
3. Add the Oreos. Then make a well in the centre, add the crushed cookies with 1 to 2 tablespoons of milk, and run the Mix-In cycle.
4. Scoop and serve. Finally, serve straight away for a soft scoop, or freeze for an hour or two for a firmer set.
Tips for the Creamiest Scoop
- Stay below the fill line. Overfilling the pint stops the machine spinning evenly, so leave a little space at the top.
- Freeze flat and solid. A level, fully frozen pint is the key to a smooth spin.
- Cookies last. Add them on the Mix-In cycle so they stay chunky instead of going soft in the freezer.
- Do not fear the re-spin. A powdery first spin is normal; add a splash of milk and run it again.
Storage
- Freezer. Store in the pint with the lid on for up to 2 weeks.
- Soften first. Leave it out for about 5 minutes before scooping if it firms up.
- Re-spin. For a soft-serve texture again, add a splash of milk and run the spin cycle.
Variations and Substitutions
- Different cookies. Try Biscoff, chocolate chip cookies, or mint Oreos for a fun twist.
- Extra chocolate. Fold in a handful of chocolate chips with the cookies for double the crunch.
- Dairy-free. Swap in oat milk and coconut cream, though the texture will be a touch icier.
- Sundae style. Drizzle with hot fudge and pile on extra crushed cookies, just like a scoop of s’mores ice cream.
What To Serve With Cookies and Cream Ice Cream
This cookies and cream ice cream is a treat all on its own, especially in a coupe with a drizzle of chocolate sauce and a few extra cookies on top. Build a sundae bar with a scoop of mint chocolate chip ice cream alongside, blend it into a milkshake, or sandwich a scoop between two cookies. It is also lovely next to a warm slice of berry dump cake for a bit of contrast.
Frequently Asked Questions
Cookies and Mix-Ins
Should I add the Oreos before freezing?
No. Add them after the first spin on the Mix-In cycle so they stay chunky. Cookies frozen into the base go soft and lose their crunch.
Can I use different cookies?
Yes. Chocolate chip cookies, Biscoff, or any sandwich cookie all work well. Use the same amount and add them on the Mix-In cycle.
Texture and Storage
Why is my ice cream crumbly after spinning?
That is normal on the first spin. Add 1 to 2 tablespoons of milk into the centre well and press Re-Spin. It comes together into a smooth, creamy scoop.
How long does it keep?
Store it in the pint in the freezer for up to 2 weeks. If it firms up, leave it out for about 5 minutes or re-spin with a splash of milk before serving.
Ingredients
- 1 cup whole milk 240 ml, plus extra for mixing
- 3/4 cup double cream 180 ml, heavy cream
- 1/3 cup confectioners' sugar 70 g
- 1 tsp pure vanilla extract
- 6 Oreo cookies roughly crushed
Instructions
- Whisk the whole milk, double cream, confectioners’ sugar, and vanilla in a jug until the sugar has fully dissolved.
- Pour the mixture into your Ninja Creami pint, stopping just below the fill line.
- Freeze on a completely flat surface for 24 hours, until fully solid.
- Remove the lid, place the pint into the machine, and run the Ice Cream function.
- Make a well in the centre and add the crushed Oreos with 1 to 2 tablespoons of milk. Run the Mix-In setting until the cookies are evenly incorporated.
- Serve immediately for a soft texture, or return to the freezer for 1 to 2 hours to firm up.
