Cookies and Cream Ice Cream Recipe
I am a huge fan of cookies and cream ice cream. This homemade recipe is just like straight-up classic cookies and cream ice cream, but made at home, and honestly better because you can load it up with as many Oreos as you want! Plus it is a lot healthier too!
And if you’ve got a Ninja Creami, this turns into one of those easy ice cream recipes you’ll keep going back to. It’s creamy, crunchy, and has that perfect balance of vanilla + chocolate cookie!
I recently made a protein vanilla ice cream and knew I had to try this out! It is perfect for summertime and is similar to my cookies and cream edible cookie dough.
Here is my simple homemade cookies and cream ice cream recipe for you to follow so you can enjoy this goodness too 🙂
Why this one’s worth making
There’s something about cookies n cream ice cream that just always works. It’s simple, familiar, and hits that sweet spot every time!
This version gives you:
- A super creamy vanilla base
- Real chunks of cookies (not tiny crumbs that disappear)
- Control over sweetness, texture, and ingredients
So if you’ve been wanting to try making ice cream at home, this is a really easy place to start!
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Cookies and Cream Ice Cream Recipe
Here is exactly how I made this cookies and cream ice cream at home:
Instructions
- 1 cup (240 ml) whole milk
- ¾ cup (180 ml) heavy cream
- ⅓ cup powdered allulose
- 1 teaspoon vanilla extract
- 6 Oreo cookies, roughly crushed
How To Make Cookies and Cream Ice Cream
In a bowl or jug, whisk together the milk, cream, powdered allulose, and vanilla extract until everything is smooth and dissolved.
Pour into your Ninja Creami pint container, stopping just below the fill line.
Freeze on a completely flat surface for 24 hours until solid.
Place the frozen pint into the machine and run the Ice Cream function.
After the first spin, make a small well in the center. Add the crushed Oreos and 1–2 tablespoons of milk.
Run the Mix-In cycle until everything is evenly combined.
Serve right away for a soft texture, or freeze for another 1-2 hours if you want it firmer.
Real-life tips
- Don’t add the Oreos before freezing. They’ll get soft and kind of disappear
- Roughly crush them, don’t pulverize. Bigger chunks = better texture
- If your ice cream turns out crumbly after the first spin, just add a splash of milk and re-spin
- Let it sit out for a few minutes if it gets too hard after freezing
- Want to have it be higher protein? Add in a scoop of protein powder before freezing!
Storage notes
- Store in the Creami pint with the lid on for up to 2 weeks
- If it firms up too much, let it sit out for about 5 minutes before scooping
Estimated nutrition (full recipe)
Calories: ~1,050–1,120
Protein: ~14–16g
Carbs: ~75–85g
Fat: ~78–85g
Sugar (included in carbs): ~35–45g
Quick FAQs
Can I use low-fat milk?
You can, but it won’t be as creamy. Whole milk really makes a difference here.
Can I reduce the sugar?
You can, but it may freeze harder. The powdered sweetener helps keep things soft.
Can I make this dairy-free?
Yes, with oat milk and coconut cream. Just expect a slightly icier texture.
Can I use different cookies?
Definitely. This works with pretty much any cookie, chocolate chip, Biscoff, sandwich cookies. It all works!
Cookies and Cream Ice Cream
Ingredients
Equipment
Method
- In a jug or small bowl, whisk together the whole milk, double cream, confectioners’ sugar, and vanilla extract until the sugar is fully dissolved.
- Pour the mixture into your Ninja Creami pint container, stopping just below the fill line.
- Freeze on a completely flat surface for 24 hours, until fully solid.
- After freezing, remove the lid and place the pint into the Ninja Creami machine. Process using the Ice Cream function.
- When the first cycle finishes, create a small well down the centre of the ice cream.
- Add the crushed Oreos along with 1–2 tablespoons of milk, which helps the mix-ins blend smoothly.
- Process again on the Mix-In setting until the cookies are evenly incorporated.
- Serve immediately for a soft texture, or return to the freezer for 1–2 hours to firm up.
Notes
- Always add cookies after first spin for best texture
- If crumbly → add milk + Re-spin
- For ultra creamy → use full-fat ingredients only
- Don’t overfill pint (stay below line)
- Use silicone lid or airtight seal to prevent freezer burn
Final Thoughts
This cookies n cream homemade ice cream is one of those recipes that feels like a treat but is actually super doable and healthier for you, especially if you use powdered allulose!
If you’ve been wanting to try a cookies and cream ice cream recipe or just want something easy to keep in the freezer, this is a solid go-to. It’s simple, reliable, and honestly hard to mess up 🙂
And once you make it once, you’ll probably start experimenting with other mix-ins and flavors. That’s kind of how these ice cream recipes go… one turns into five real quick!
