My Ninja CREAMi Recipes
Vegan Cookies and Cream Ice Cream
  • Vegan

Vegan Cookies and Cream Ice Cream

A creamy vegan cookies and cream ice cream with a pronounced chocolate biscuit flavor, fine cookie crumbs throughout, and soft cookie pieces in every spoonful.

Prep
15 min
Program
ICE CREAM
Level
Easy
Price
€€

Prepare the base

  1. Finely crush 30 g of the chocolate sandwich cookies.

  2. Add the oat milk, plant-based whipping cream, vegan cream cheese, sugar, vanilla extract, salt, and finely crushed cookies to a blender.

  3. Blend until the cream cheese is fully incorporated and the base is smooth, with fine dark cookie specks throughout.

Freeze and spin

  1. Pour the mixture into a Ninja CREAMi pint, without exceeding the MAX FILL line.

  2. Close with the storage lid and freeze flat for 24 hours.

  3. Once fully frozen, run the ICE CREAM program.

  4. If the texture is powdery or crumbly after the first cycle, run RE-SPIN.

    Still not right after re-spinning? See how to fix the texture .

Prepare the mix-ins

  1. Break the remaining 30 g of chocolate sandwich cookies into small pieces and keep them covered at room temperature.

  2. Make a hole about 4 cm wide down the center of the ice cream, add the reserved cookie pieces, and run the MIX-IN program.

Serve

Serve immediately, while the ice cream is still nice and creamy.

Storing leftovers

Flatten any remaining ice cream to level the surface before returning the pint to the freezer. This will make the next spin easier and reduce unnecessary strain on the machine. Learn more about after-serving habits.

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Tips

  • Check the cookie label carefully because some chocolate sandwich cookies contain milk or other animal-derived ingredients.
  • Choose a neutral-tasting plant-based whipping cream so the chocolate cookies remain the main flavor.
  • Keep the reserved cookies in small pieces rather than fine crumbs so they remain distinct after the MIX-IN cycle.

Nutrition

100 g Pint
Calories 189 943
Protein (g) 1.8 9
Carbs (g) 19.4 96.8
Fat (g) 11.2 55.9