This Ninja Creami cookies and cream ice cream is ultra-creamy, packed with Oreo chunks, and ridiculously easy to make. If your kids beg for ice cream flavors on repeat, this one’s about to hit the top of the list — no egg, no gums, no pudding mix.
If you love classic Creami flavors, you’ll also want to try my Ninja Creami Mango Ice Cream or Ninja Creami Dole Whip next. Total crowd-pleasers.
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I’ve tested a lot of Creami bases, and this one hits the sweet spot: rich, creamy, and smooth without tasting heavy. Same nostalgic cookies-and-cream vibe, but better because you control the mix-ins.
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Why You’ll Love This Recipe
- No cooking or egg custard
- Super creamy texture every time
- Uses simple, easy-to-find ingredients
- Kid-approved (and adult-approved too)
- Perfect base for extra mix-ins
- Way cheaper than buying specialty ice cream
This Recipe Is for the 24 oz Ninja Creami Deluxe
This recipe is written for the 24 oz Ninja Creami Deluxe pint. If you’re using the standard 16 oz Ninja Creami pint, make about ⅔ of the base (or pour the extra into a second pint and freeze it for later).
Ingredients
- Heavy whipping cream – gives the ice cream its rich, creamy body
- Milk – I use 2%, but any milk or milk alternative works
- Vanilla extract – classic cookies-and-cream flavor
- Cream cheese – makes the texture extra smooth
- Sweetened condensed milk – adds sweetness and creaminess
- Oreo cookies – crushed and ready for mix-ins
See recipe card for quantities.
Easy Swaps & Add-Ins
- Use oat milk or almond milk for a dairy-free version
- Add mini chocolate chips with the cookies for extra texture
Instructions
- In a blender heavy whipping cream, milk, vanilla, condensed milk and cream cheese. milk, sweetener and vanilla extract. Blend until smooth. Pour the blended mixture into a Ninja Creami pint container, making sure it does not exceed the max fill line.
- Place the pint container in the freezer and freeze for at least 18-24 hours. After freezing, remove the pint container from the freezer and place it into the Ninja Creami machine. Attach the pint holder lid and lock it into place. Select the "Ice Cream" setting and let the Ninja Creami process the mixture.
- Place 3 or more slightly crushed Oreo cookies in the center of the Creami container. Attach the pint holder lid and lock it into place. Select the "+MixIn" setting.
- Scoop the cookies and cream ice cream into bowls and top with more crushed Oreo cookies to your liking.
Topping Ideas Everyone Loves
- Extra crushed Oreo cookies
- Whipped cream
- Chocolate syrup or caramel sauce
- Mini chocolate chips
- Brownie bits
- Marshmallows
- Fresh strawberries or bananas
Quick Tips for Creamy Results
- If the ice cream looks crumbly after the first spin, hit Re-Spin once
- Crush cookies slightly — not dust, not boulders
- For extra creaminess, add 1–2 tablespoons milk before re-spinning
- Always add cookies using the Mix-In setting (never before freezing)
Recipe FAQs
While Oreo cookies are the classic choice, you can experiment with other types of cookies like chocolate chip or fudge cookies for different flavors.
Yes, slightly crushing the cookies before adding them ensures they blend well into the ice cream without becoming too powdery.
Absolutely! Substitute dairy milk and cream with plant-based alternatives like almond milk or coconut milk to create a dairy-free version.
f the ice cream is too hard, let it sit at room temperature for a few minutes before serving, or use the respin function on your Ninja Creami to soften it.
Yes, you can adjust the sweetness by adding more or less condensed milk or using alternative sweeteners to taste.
More Homemade Ice Cream Ideas
Looking for other recipes like this? Try these:
Did you try this recipe?
Share how it turned out in the comment box below, and if you loved it, share it on Facebook, Pinterest & Instagram.
Thank you!
Recipe
Ninja Creami Cookies and Cream Ice Cream
Equipment
- 1 Blender
- 1 Ninja Creami Ice Cream Maker Deluxe
- 24 ounce Ninja Creami Pint Container
Ingredients
- ¾ cup Heavy Whipping Cream
- 1 cup Milk: I used 2% milk. Any type of milk or milk alternative can be used such as oat milk, or cow's milk, depending on your dietary preferences.
- 2 teaspoon Vanilla Extract
- 2 Tablespoon Cream Cheese
- ½ cup Sweetened Condensed Milk
- 3 pieces Oreo Cookies
Instructions
- In a blender heavy whipping cream, milk, vanilla, condensed milk and cream cheese. milk, sweetener and vanilla extract. Blend until smooth. Pour the blended mixture into a Ninja Creami pint container, making sure it does not exceed the max fill line.¾ cup Heavy Whipping Cream, 1 cup Milk: I used 2% milk. Any type of milk or milk alternative can be used, 2 teaspoon Vanilla Extract, ½ cup Sweetened Condensed Milk, 2 Tablespoon Cream Cheese
- Place the pint container in the freezer and freeze for at least 18-24 hours. After freezing, remove the pint container from the freezer and place it into the Ninja Creami machine. Attach the pint holder lid and lock it into place. Select the "Ice Cream" setting and let the Ninja Creami process the mixture.
- Place 3 or more slightly crushed Oreo cookies in the center of the Creami container. Attach the pint holder lid and lock it into place. Select the "+MixIn" setting.
- Scoop the cookies and cream ice cream into bowls and top with more crushed Oreo cookies to your liking.3 pieces Oreo Cookies
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Notes
- If it looks crumbly after the first spin, don’t worry. That’s normal. Hit Re-Spin and it usually turns perfect.
- Need it creamier? Add a tiny splash of milk (like 1–2 tablespoons) before re-spinning. A little helps a lot.
- Don’t mix the Oreos in before freezing. They get weird and soggy. Add them after spinning using the Mix-In button so you get real chunks.
- The cream cheese matters. You won’t taste “cream cheese,” it just makes everything smoother and less icy.
- Crush the cookies, but not into dust. You want chunks you can actually bite into.
- Serving leftovers: Let the pint sit out for 5 minutes, or just run Re-Spin again to bring it back to that fresh-made texture.
- Want it extra Oreo-loaded? Add more cookies and run Mix-In again.
