Ingredients
Equipment
Method
Blend the base
- In a blender, blend whole milk, heavy cream, granulated sugar, softened cream cheese, vanilla extract, and salt until completely smooth and the cream cheese is fully incorporated, with no visible streaks of cream cheese.
Freeze
- Pour the mixture into the Ninja Creami pint container, leaving 1 inch of headspace, then freeze for 24 hours until firm.
Process into ice cream
- Process on the Ice Cream setting; if the pint is too firm, add 1 tablespoon milk and re-spin until the surface looks smooth and evenly churned.
Add cookie pieces
- Use the Mix-In function to fold in crushed chocolate sandwich cookies so the cookie pieces are distributed throughout the creamy base.
Serve or store
- Serve immediately for a soft scoop texture, or return the pint to the freezer to firm up further for later serving.
Notes
Pro tip: ensure the base is fully smooth before freezing—any cream cheese lumps will stay as flecks after processing. Store covered in the freezer for up to 2 weeks; for best texture, re-spin briefly (Ice Cream setting) if it hardens. Freezing is ideal for this recipe since it’s made to be kept in the pint. For a lower-fat option, swap in half-and-half for heavy cream and keep the rest the same (texture will be slightly softer).