If there’s one Ninja Creami treat we make on repeat, it’s this Oreo ice cream. It’s creamy, classic cookies and cream, and completely irresistible if you’re sneaking a spoonful straight from the pint (we’ve done it… many times)!
Store-bought cookies and cream can taste a little icy or just not very cookie-forward, but this homemade version hits the sweet spot. You get a rich vanilla base and plenty of Oreo chunks in every bite.
Best of all? It’s made with just 5 simple ingredients and the Creami does the hard part for you.
Mix, freeze for 24 hours, spin, add the cookies, and you’ve got a dessert that feels a little fancy with basically zero effort.
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Why You’ll Love This Oreo Ice Cream
- Made with just a handful of basic ingredients
- Creamy, classic cookies and cream flavor
- EASY, no cooking required
- The Oreo pieces stay chunky (not dusty!)
- Make-ahead friendly, keep a pint in the freezer for dessert emergencies
- Endlessly customizable with other cookies or mix-ins
Grab These Ingredients
This recipe is simple, but the ingredient combo is doing something smart. Sweetened condensed milk brings sweetness and a smooth, scoopable texture, and the heavy cream adds richness so the base spins up creamy instead of icy.
- Whole Milk (3/4 cup): Thins the base just enough so it spins smoothly.
- Sweetened Condensed Milk (1/2 cup): Sweetens and helps the texture stay creamy.
- Heavy Cream (3/4 cup): Adds richness and that classic ice cream mouthfeel.
- Vanilla Extract (1 teaspoon): Makes the cookies and cream flavor pop.
- Oreo Cookies (6 to 8, roughly chopped): Chop them into chunks so you get cookie pieces in every bite.
How This Oreo Ice Cream Comes Together
You’ll whisk the whole milk, sweetened condensed milk, heavy cream, and vanilla together until completely smooth. Pour it into your Ninja Creami pint container, making sure you stay under the max fill line.
Success tip we’ve learned: freeze the pint on a flat, level surface. If it freezes lopsided, it can spin unevenly and the texture won’t be as consistent.
Freeze for at least 24 hours. Once it’s solid, place the pint into the outer bowl and run the Ice Cream setting.
If the first spin looks crumbly or powdery, don’t panic. Add 1 to 2 tablespoons milk and run Re-Spin. This is normal, and it’s the quickest way to get that creamy, scoopable texture!
To add the cookies, use a spoon to make a well down the center, add 6 to 8 chopped Oreos, then run the Mix-In setting. Now it’s ready to scoop and serve.
Tips For Success
- Freeze for the full 24 hours for the best texture.
- Re-Spin is your friend. A splash of milk fixes a crumbly first spin fast.
- Chop Oreos into chunks, not crumbs, so you get cookie pieces in every bite.
- Stay under the max fill line so the pint spins properly.
Ways To Serve Oreo Ice Cream
- Straight from the pint. No bowl, no shame. It’s creamy, cookie-packed, and basically made for a quick freezer spoon situation.
- In waffle cones or sugar cones. The crunch with the creamy cookies-and-cream texture is SUCH a good combo.
- As an ice cream sandwich. Scoop it between two chocolate chip cookies or brownies for the ultimate dessert upgrade.
- On top of warm desserts. This melts beautifully over brownies, chocolate cake, or a warm cookie skillet.
- Milkshake style. Blend a couple scoops with a splash of milk for an easy cookies-and-cream milkshake.
- Sundae night. Add hot fudge, extra Oreo crumbles, and whipped cream for a simple, classic sundae.
Variations
This Oreo ice cream is the perfect base for switching things up, because the vanilla base stays the same and you can play with the cookies and mix-ins.
For a sweeter, more vanilla-forward version, use Golden Oreos instead of classic. If you love anything minty, Mint Oreos turn this into a cookies-and-cream meets mint-chip situation.
If you want a deeper chocolate flavor, whisk 1 Tablespoon unsweetened cocoa powder into the base before freezing. It still spins up creamy, but tastes more like chocolate cookies and cream.
For a peanut butter twist, add 2 Tablespoons peanut butter into the center well after the first spin, then add the chopped Oreos and run the Mix-In setting. You’ll get little pockets of peanut butter throughout, which is always a good idea.
And if you’re here for maximum cookie chunks, use 10 to 12 Oreos and chop them larger so you get big cookie bites in every scoop.
If you make this Oreo ice cream, leave a comment and tell us what mix-in you tried. We’re always hunting for the next pint-worthy combo.
For more sweet treats, check out these Homemade Ice Cream Recipes, these super easy Easy No-Bake Desserts, and our favorite Ice Cream Sandwich Recipes!