ICE_CREAM
Classic Cookies & Cream
🍒 Be the first to rate this🥄 10 min prep❄️ 24 hr freeze🍦 1 pint
ChocolateyCreamySweet
Classic Cookies & Cream was the recipe that finally got my wife to stop side-eyeing the Ninja Creami taking up counter space. The trick most people miss is the softened cream cheese in the base, which gives it that thick, almost cheesecake-y body that store cookies and cream never has. I fold the crushed cookies in at the re-spin so they stay crunchy instead of turning to mush. It scoops up creamy with real cookie chunks throughout. My kids now request it by name, which means I'm buying sandwich cookies in bulk like it's my job.
How it spins
🍦
Program
Ice Cream
❄️
Freeze
24 hrs
🥄
Prep
10 min
🥡
Makes
1 pint
Tip: freeze the pint on a level shelf for a full 24 hours. If the first spin looks crumbly, add a splash of milk and run Re-spin.
Ingredients
- Whole Milk1 cup
- Heavy Cream0.75 cup
- Cream Cheese, Softened2 tbsp
- Granulated Sugar0.33 cup
- Vanilla Extract1 tsp
- Chocolate Sandwich Cookies, Brokenoptional5 whole
Directions
- 1Whisk the softened cream cheese with the sugar until smooth, then blend in the milk and cream.
- 2Stir in the vanilla until the base is silky and the sugar has dissolved.
- 3Pour into a Creami pint below the max line, seal, and freeze flat for 24 hours.
- 4Spin on the ICE CREAM preset, adding milk and a Re-spin if crumbly.
- 5Press the broken cookies into a central well and run the Mix-In program to distribute them.
- 6Serve right away for the best cookie crunch.
Ratings & Reviews
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