Cookies & Cream Ninja CREAMi Ice Cream Recipe
- kcal
- 1050
- protein
- 14g
- sugar
- 78g
- fat
- 67g
per pint, estimated
There are two schools of cookies and cream, and this pint enrolls in the crunchy one. The other school crumbles cookies into the base before freezing, where the blade grinds them into a smooth grey milkshake of a pint. Here the base stays a clean, sweet vanilla, and five broken cookies arrive at the very end on the MIX-IN program — folded in exactly once, so the pieces stay dark, pebbled, and crisp. It's the difference between cookies-and-cream-flavored ice cream and ice cream that actually has cookies in it: five of them, two or three chunks per scoop.
Ingredients
| Ingredient | US | Metric | kcal | Protein |
|---|---|---|---|---|
| Whole milk | 1 cup | 240 ml | 150 | 8g |
| Heavy cream | 1/2 cup | 120 ml | 400 | 3g |
| Granulated sugar | 3 tbsp | 36 g | 140 | 0g |
| Pure vanilla extract | 1 tsp | 5 ml | 12 | 0g |
| Chocolate sandwich cookies | 5 cookies | 74 g | 350 | 3g |
| Pinch of kosher salt | 1/8 tsp | 0.75 g | 0 | 0g |
Per-line macros are for the whole amount listed. Nutrition per pint is estimated — see the methodology on the About page.
Steps
Whisk the milk, sugar, vanilla, and salt in a medium bowl until the sugar fully dissolves — about 60 seconds by hand. Undissolved sugar freezes into grit, and no respin can undo it.
Whisk in the heavy cream until smooth, then pour into the CREAMi pint, stopping at the max-fill line. Every cookie stays out of this pint — they all wait for the end.
Freeze upright on a level shelf for a full 24 hours.
- Spin: ICE CREAM
Process on ICE CREAM. The first pass will look crumbly and dry — that's expected, not a failure.
- Spin: RE-SPIN
Add 1 tbsp whole milk over the top and RE-SPIN until the base turns glossy and holds soft-serve ridges.
- Spin: MIX-IN
Break the cookies into quarters, dig a hole down the center, drop them in, and run MIX-IN exactly once — a second pass grinds the chunks into grey crumb. Serve immediately for maximum crunch.
If it comes out crumbly: respin
If the first spin looks crumbly, add 1 tbsp whole milk and RE-SPIN before any cookie goes in. Chunks refuse to fold into a dry pint — the base has to be glossy first.
Still icy after the respin? The icy-fix guide has all seven fixes.
Scaling to your machine
For the 24 oz Deluxe tub (NC501), multiply every ingredient by 1.5 — cookies included, so 7 to 8 of them — and spin on the Deluxe ICE CREAM setting with the cookies folded in on MIX-IN. On Scoop & Swirl (NC701), spin on ICE CREAM, then use SWIRL to ripple the chunks through.
FAQ
When do I add the cookies — before freezing or after the spin?
After, always. Cookies frozen into the base get ground to grey dust by the blade, and the whole pint turns concrete-colored. Folded in on MIX-IN after the base is glossy, they stay chunky — that's the one timing rule that matters: spin first, mix last.
Which cookies work best?
Any crisp chocolate sandwich cookie. The classic dark-cocoa kind gives the trademark speckle, but golden sandwich cookies and chocolate wafers behave the same in a MIX-IN spin. Skip soft-baked or frosted styles — they smear instead of chunk.
Can I make it gluten-free?
Yes — swap in gluten-free sandwich cookies one-for-one and the rest of the pint is naturally gluten-free. Gluten-free cookies crumble a little more easily, so break the chunks slightly bigger before the MIX-IN spin to compensate.
Why did my cookies and cream turn grey with no chunks?
A cookie got in before the freeze — even one trapped crumb gets dragged through the whole pint by the ICE CREAM blade. Keep the base a hundred percent cookie-free until the MIX-IN program, and dig the center hole deep so the blade folds from below instead of grinding from above.
Chasing protein? Peanut Butter Ninja CREAMi Ice Cream Recipe packs 41g per pint.
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