Easy Ninja Creami Cookie Dough Ice Cream

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Growing up, ice cream was always something we bought at the store. The idea of making it at home seemed complicated and messy – who wants to deal with rock salt and hand-cranking for hours? But then I got my hands on a Ninja Creami, and everything changed.

Making homemade ice cream suddenly became as easy as pressing a few buttons. And this cookie dough version? It’s the recipe that convinced me I’d never need to grab store-bought ice cream again. The best part is that you don’t need any special ice cream making skills – just mix, freeze, and let the machine do its thing.

What Kind of Milk Should I Use?

For the creamiest homemade ice cream, whole milk (full-fat milk) is really the way to go here. While you could use 2% milk, the higher fat content in whole milk helps create that smooth, rich texture we all love in ice cream and prevents ice crystals from forming during the freezing process. If you’re thinking about using non-dairy alternatives like almond or oat milk, keep in mind that these might make your ice cream a bit less creamy and could affect how well it freezes. The combination of whole milk with thick cream in this recipe creates that perfect ice cream base that’s similar to what you’d get from your favorite ice cream shop.

Options for Substitutions

Making this ice cream but missing some ingredients? Here are some helpful swaps you can try:

• Full-fat milk: For the best creamy texture, full-fat milk is recommended, but you can use 2% milk mixed with an extra 2 tablespoons of thick cream. Plant-based alternatives like full-fat coconut milk can work too, though the texture might be slightly different.
• Vanilla instant pudding mix: If you don’t have vanilla pudding mix, you can use French vanilla or even cheesecake flavored instant pudding mix. Just avoid using sugar-free versions as they can affect the texture.
• Thick cream: Heavy cream, whipping cream, or double cream all work great here. For a lighter version, you could use half-and-half, but the ice cream won’t be quite as rich.
• Vanilla essence: Vanilla extract, vanilla bean paste, or even the seeds from a vanilla pod will work perfectly. If using vanilla bean paste or pods, use ½ teaspoon instead.
• Cookie dough pieces: Feel free to swap these with crushed cookies, brownie bits, or chocolate chips. Just make sure any cookie pieces you use are safe to eat raw or specifically marked as ‘edible cookie dough’.

Watch Out for These Mistakes While Making

The biggest challenge when making Ninja Creami ice cream is getting the right consistency, as using low-fat dairy products can lead to icy, crystallized results – stick to full-fat milk and cream for the smoothest texture.

Temperature control is crucial, so make sure your base mixture is completely frozen solid (at least 24 hours in the freezer) before processing, and avoid letting the pint sit out at room temperature for more than 2-3 minutes before spinning.

When adding the cookie dough pieces, resist the temptation to mix them in during the initial freeze – instead, wait until after the first spin and use the ‘mix-in’ function, which prevents them from getting too broken down and ensures even distribution throughout the ice cream.

If your ice cream turns out too hard or crumbly after spinning, try using the re-spin function once or twice, which helps create that perfectly creamy, scoopable texture you’re looking for.

What to Serve With Cookie Dough Ice Cream?

This homemade cookie dough ice cream is already pretty amazing on its own, but there are some fun ways to dress it up! Try serving it in a waffle cone or bowl for that ice cream shop experience at home. I love adding a drizzle of warm chocolate sauce or caramel – it creates such a nice contrast with the cold ice cream. For extra indulgence, you can sprinkle on some mini chocolate chips or crushed cookies, or serve it alongside a warm, fresh-baked cookie for the ultimate cookies-and-ice-cream combo.

Storage Instructions

Keep Frozen: Your homemade cookie dough ice cream needs to stay in the freezer to maintain its creamy texture. Keep it in the Ninja Creami pint container or transfer it to a freezer-safe ice cream container. It’ll stay fresh and tasty for up to 2 months when stored properly.

Prevent Freezer Burn: To keep ice crystals from forming, press a piece of plastic wrap directly onto the surface of the ice cream before putting the lid on. This simple trick helps maintain that smooth, creamy texture we all love in homemade ice cream.

Serve: When you’re ready for a scoop, let the ice cream sit at room temperature for about 5 minutes to soften slightly. If it’s too hard, you can always re-spin it in your Ninja Creami for that perfectly smooth consistency. The cookie dough pieces might be a bit firm straight from the freezer, but they’ll soften up quickly!

Preparation Time	15-20 minutes
Cooking Time	0-5 minutes
Total Time	24-30 hours
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 10-12 g
• Fat: 50-60 g
• Carbohydrates: 70-80 g

Ingredients

• 1 1/2 cups full-fat milk
• 4 tablespoons vanilla instant pudding mix
• 1/2 cup thick cream
• 1 teaspoon vanilla essence
• 1/4 cup edible cookie dough pieces

Step 1: Prepare the Ice Cream Mixture

In a small mixing bowl or a large liquid measuring cup, whisk together milk and vanilla pudding mix until fully dissolved.

Add the heavy cream and vanilla extract, continuing to whisk until well incorporated.

This will form the base of your ice cream mixture.

Step 2: Freeze the Ice Cream Base

Pour the prepared mixture into a Ninja Creami pint container, making sure not to exceed the max fill line.

Securely close the lid on the pint container and place it on a level surface in your freezer.

Allow it to freeze for at least 24 hours to ensure it is solidified properly.

Step 3: Prepare the Cookie Dough Mix-ins

While the ice cream base is freezing, roll small balls of edible chocolate chip cookie dough, each approximately 1/2-inch in diameter.

Place these in a small container and freeze for at least 2 hours or until they’re hardened.

These can remain frozen longer if needed.

Step 4: Process the Ice Cream

Remove the pint container from the freezer and take off the lid.

Secure the pint into the outer bowl and attach the outer bowl lid.

Place the outer bowl assembly into the Ninja Creami machine.

Press the Ice Cream button and let the cycle run to completion.

Step 5: Adjust Texture if Necessary

After the cycle is complete, check the texture of the ice cream.

If it’s crumbly, place it back into the machine and press the Re-spin button.

If it remains crumbly after re-spinning, add a tablespoon of milk and Re-spin again until achieving the desired creamy texture.

Step 6: Add Cookie Dough and Finalize

Create a well in the ice cream that’s about an inch wide and extends to the bottom of the pint.

Insert the frozen cookie dough bits into the well, pressing them down as needed.

Place the pint back into the Ninja Creami and use the Mix-in cycle to incorporate the cookie dough pieces into the ice cream.

Step 7: Serve and Enjoy

Once mixing is complete, your homemade cookie dough ice cream is ready to serve.

Scoop into bowls and enjoy this delicious, creamy treat!