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Homemade Ninja Creami Oreo Cookie Ice Cream in a bowl with Oreo crumbles

Ninja Creami Oreo Cookie Ice Cream

A creamy, nostalgic, and easy-to-make Oreo ice cream that combines a smooth, custard-like base with crunchy Oreo bursts for a true cookies-and-cream experience.
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Prep Time 15 minutes
Total Time 1 day
Servings: 8 servings
Course: Dessert, Ice Cream
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the ice cream base
  • 2 cups heavy cream chilled for best whipping and texture
  • 1 cup whole milk full-fat milk helps create a creamy mouthfeel
  • ¾ cup granulated sugar tastes balanced with the cookie sweetness; adjust slightly to preference
  • 1 teaspoon pure vanilla extract boosts the cookies-and-cream flavor
For the cookie components
  • 1 cup Oreo cookie crumbs finely crushed Oreo pieces
  • 1 cup chopped Oreo cookies larger chunks for classic cookies-and-cream bite

Method
 

Combine the dairy and sugar
  1. In a large mixing bowl, pour 2 cups of cold heavy cream and 1 cup of cold whole milk. Add 3/4 cup granulated sugar and 1 teaspoon vanilla extract. Whisk vigorously until the sugar is fully dissolved.
Add the fine cookie crumbs
  1. Stir in 1 cup of finely crushed Oreo cookie crumbs until distributed evenly.
Transfer to Ninja Creami pint and freeze
  1. Pour the cookie-and-cream mixture into the Ninja Creami pint, seal it, and place it in the freezer for about 24 hours.
Process the frozen base in the Ninja Creami
  1. Remove the container from the freezer, unlock the lid, and place it in the Ninja Creami. Select the Ice Cream program and process until creamy and smooth.
Fold in the chopped Oreo cookies
  1. Once your base is creamy, gently fold in 1 cup of chopped Oreo cookies. Serve immediately or freeze for 1-3 hours for a firmer texture.

Notes

Store in an airtight, freezer-safe container. For best texture and flavor, consume within 2-3 weeks. Experiment with mix-ins and enjoy as a sandwich or in sundaes.