Scoop&Slush

Cookies & Cream Ice Cream

The scoop shop classic, CREAMi style: a sweet vanilla cream base spun silky smooth, then loaded with broken chocolate sandwich cookies.

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Cookies & Cream Ice Cream
Ninja CreamiPrep
5 minFreeze
24 hrMakes
1 pint · 4 servings

Why you’ll love this

The scoop shop favourite, fresher from your own freezer; the vanilla cream is smooth and sweet, and the cookie pieces stay bold and chocolatey in every bite; it suits absolutely everyone, which is exactly why it never lasts long. Make it for family nights and watch the pint vanish.

What you’ll need

A few simple ingredients for a big, delicious idea.

Cream cheese
Cream cheese
Granulated sugar
Granulated sugar
Vanilla extract
Vanilla extract
Heavy cream
Heavy cream
Whole milk
Whole milk
Chocolate sandwich cookies
Chocolate sandwich cookies

Cookies & Cream Ice Cream

Ninja CreamiPrep 5 min24 hr

Ingredients

Instructions

  1. Soften the cream cheese

    Put the cream cheese in a large microwave safe bowl and microwave it for 10 seconds so it is soft enough to whisk smooth.

  2. Whisk in the sugar and vanilla

    Add the sugar and vanilla extract and whisk (or use a rubber spatula) for about 60 seconds, until the mixture looks like frosting.

  3. Add the cream and milk

    Pour in the heavy cream and whole milk a little at a time, whisking until everything is fully combined and the sugar has dissolved.

  4. Freeze the pint

    Pour the base into an empty CREAMi pint, staying at or below the max fill line. Put the storage lid on and freeze on a level surface for 24 hours.

  5. Set up the machine

    Take the pint out of the freezer and remove its lid. Set the pint in the outer bowl, fit the Creamerizer paddle to the outer bowl lid and lock the lid assembly on, then mount the bowl on the motor base and lock it in place.

  6. Spin the ice cream

    Run the ICE CREAM program and let it finish.

  7. Add the cookies

    With a spoon, open a hole about 1½ inches wide down the centre, all the way to the bottom of the pint, and it is fine if the ice cream presses above the max fill line here. Drop in the broken sandwich cookies and run the MIX IN program.

  8. Serve

    Scoop out and serve right away.

Nutrition guide

The nutrition scoop

Per serving · 1 of 4 servings from one pint

  • Fat 61%
  • Carbs 34%
  • Protein 5%

Proper dessert energy: rich and satisfying, the way a scoop should be.

Total fat 21 g
Carbohydrates 27 g
Protein 4 g
of which sugars 25 g
Saturated fat 13 g 64% daily value
Cholesterol 70 mg 24% daily value
Sodium 85 mg 4% daily value
Dietary fiber 0 g 1% daily value
Calcium 105 mg 8% daily value
Vitamin C 0 mg 0% daily value

Where the calories live

The heavy cream brings the biggest share of the calories here, about 50 percent of the batch, with the granulated sugar next in line.

The bright spot

Most of the flavor rides on the heavy cream, and the numbers stay in treat territory rather than meal territory.

Want a lighter scoop

Swap half the heavy cream for whole milk. The spin stays creamy and every serving lands noticeably lighter.

Estimated from the ingredients exactly as written, using standard reference values for each ingredient. Your brands and swaps will shift the numbers a little. Daily values are based on a 2,000 calorie diet.

Make it your own

  • Start with the base recipe, then swap one ingredient at a time.
  • Try a different topping after processing.
  • Keep notes so you can revisit your favorite combination.

Texture tips

  • A level, fully solid freeze gives the smoothest spin.
  • Freeze CREAMi bases level and completely solid.
  • For SLUSHi, check compatible liquids and minimum sugar requirements.

Frequently asked questions

Which cookies should I use?

Any chocolate sandwich cookies work. The recipe calls for 3 of them, broken up for the mix in step. Break them into bite size pieces rather than crumbs so you get proper cookie chunks in every scoop.

Why is there cream cheese in an ice cream base?

It is part of the base. The small amount gets whisked with the sugar and vanilla first, until it looks like frosting, and softening it for 10 seconds in the microwave makes that step much easier.

Can I make it dairy free?

Try vegan cream cheese and unsweetened oat milk in place of the whole milk as a starting point. Swaps change how a base freezes and processes, so expect the texture to differ.

What if the texture comes out powdery?

Run a respin for a smoother result. Our texture guide has a checklist for common causes.

How do I store leftovers?

Smooth the top flat, put the pint lid back on and return it to the freezer. Reprocess on the same setting before serving again.