Cookie Dough Ice Cream (Ninja Creami Recipe)
Cookie Dough Ice Cream (Ninja Creami Recipe). Okay, if you’re anything like me, you’ve probably found yourself wishing you could make the kind of cookie dough ice cream you get at the grocery store or those fancy scoop shops. But at home. With real big hunks of cookie dough and that almost too creamy texture. My search ended (well, maybe obsession, if we’re being honest) the first time I tried using the Ninja Creami machine for this recipe. If homemade frozen treats sound like fun, keep reading, cause I’m spilling every tip from my kitchen to yours. If you love sneaky healthy dessert tricks, you might want to check out my protein ice cream post or my scoopable Dairy-Free Mint Chocolate Chip treat, too.
Making Cookie Dough Ice Cream in the Ninja Creami Machine
Alright, let’s get into the how-to, because this is honestly way easier than you’d expect. The Ninja Creami is sort of like your own little ice cream stand, except it fits right in your freezer. You mix up a base (mine is really simple, and you can play with milk types), chill it, then let the magic happen in the Creami. The cookie dough, by the way, you can drop in big hunks or swirl in tiny chunks. I always go for more dough than ice cream, but you do you.
First time I tried, I totally forgot to freeze the base overnight, so yeah, don’t do that. The key is to let it freeze solid, and don’t be tempted to open the Creami early, or you’ll get icy bits instead of creamy goodness. When it’s ready and spun, I use a spoon to dig deep and pile the dough in. One tip? Add extra dough if you like those loaded pints you get at the ice cream shop.
Oh, and I get a little wild and press some dough pieces into the sides of the pint before spinning just for that over-the-top swirl. Try it, you’ll see what I mean.
“I tried this recipe and wow, I keep telling my neighbors to get a Ninja Creami ASAP. Tastes like fancy store-bought stuff, honestly!”
Reasons to Love This Cookie Dough Ice Cream Recipe
I’ll just say it. This is the ultimate guilty-pleasure-meets-done-at-home treat. The taste? Wildly good. But there’s more to the story than flavor.
First, you control everything in this cookie-dough ice cream, so you decide how sweet, creamy, or loaded it is. Sometimes I sneak in extra vanilla. Or I reduce the sugar if I’m feeling virtuous (which is rare, honestly).
Second, making it yourself with the Ninja Creami means no weird ingredients or additives. You can whip up a version that’s dairy-free or even up the protein for that extra nutritional punch. Plus, the feeling of scooping your own pint after dinner? Top-tier happiness. My family acts like I’m running a five-star scoop shop every time I serve it up.
Honestly, there is something about grabbing a spoon and diving into a homemade pint that beats anything from the store.
Tips for Making the Best Ninja Creami Protein Ice Cream
Here’s where I’ll get a bit opinionated (I mean, if you can’t be picky about your ice cream, then when can you?). If you want your cookie dough ice cream to have that rich, creamy vibe but also less guilt, go for a high-protein milk or even add a scoop of protein powder to the base. Vanilla flavor works best, trust me.
For the dough, make sure it’s the edible kind made without eggs. You don’t want any weirdness or worries (especially if you’ve got little ones sneaking tastes).
If your ice cream comes out too hard, run a warm spoon around the edges to help it soften. Don’t refreeze after spinning, unless you’re okay with a slightly different texture next time.
Mix-ins matter: Always add the cookie dough AFTER you spin, not before. Otherwise, it’ll get lost in the blend and you miss those perfect chewy bits.
There are tons of flavor swaps, too. Try chocolate chips or swirl in some peanut butter if you’re feelin’ fancy.
Nutrition Facts for Cookie Dough Ice Cream
Don’t stress about every calorie (I mean, sometimes you gotta live), but here’s what you might want to know. The usual base will have whole milk or cream, so yes, it’s a treat. You can totally use skim or almond milk for fewer calories. If you’re counting macros, adding protein powder will bump that up.
Sugar depends entirely on how much you toss in, and, well, how big those cookie dough hunks are (no judgment). Homemade means fewer weird preservatives, too. It’s a tad lighter if you use alternative sweeteners, but I think a little real sugar makes it feel more like the real deal.
A pint will feed two generous snackers or one hungry person who’s had a long day.
Recommended Equipment + Products
Not too much gear needed, actually. Here’s a quick cheat sheet for the kitchen:
- Ninja Creami machine: Non-negotiable. Makes this whole thing a breeze.
- Storage points: Get a couple extras for back-to-back batches, or in case you want to try wild flavors.
- Mixing bowls: For the ice cream base and dough, nothing fancy.
- A silicone spatula: Good for scraping every lovely bit out of the pint.
Serving suggestions? Glad you asked:
- Pile high in cones for a throwback vibe.
- Layer between cookies for epic ice cream sandwiches.
- Top with sprinkles or a drizzle of fudge for movie-night magic.
- Devour right from the pint (no judgment, we all do it).
Common Questions
Do I need the Ninja Creami, or can I use another machine?
The Creami works best because it makes the base super creamy, even if you start with a basic mix. Other ice cream makers might leave tiny ice crystals, but you could try and see what happens.
Is store-bought edible cookie dough okay?
Yep, save yourself some time. Anything labeled “edible” without raw eggs or baking powder is good to go.
How long do I need to freeze the base?
Overnight, ideally. At least 12 hours to get that smooth texture.
Can I make this dairy-free?
Absolutely. Try almond or oat milk and dairy-free cookie dough. Still tastes awesome.
Can I double the recipe?
You can, but freeze in single batches, or it might not churn evenly. Make two pints if you’ve got extra containers.
Now Get Mixing: Try It For Yourself
There you have it—no more drooling over the ice cream aisle and its sky-high prices. This Cookie Dough Ice Cream (Ninja Creami Recipe) is honestly better than half the pints out there, plus you know every single ingredient. Give your skills a spin and see why everyone on I Dream of Ice Cream raves about their homemade Ninja Creami Cookie Dough Ice Cream. If you want a little flavor adventure, check out the Chocolate Chip Cookie Dough Ice Cream from Ninja Test Kitchen, or try that viral Ninja Creami Cookie Dough Ice Cream from Lifestyle with Leah for extra inspiration. Time to grab your scoop, my friend—the couch and a spoon are calling.
Cookie Dough Ice Cream
Ingredients
Ice Cream Base
- 2 cups whole milk or dairy-free alternative Use skim or almond milk for fewer calories
- 1/2 cup sugar Adjust according to preference
- 1 tbsp vanilla extract Optional extra for enhanced flavor
Cookie Dough
- 1 cup edible cookie dough Make sure it's made without eggs
Instructions
Preparation
- Mix the milk, sugar, and vanilla extract in a bowl until well combined.
- Pour the mixture into the Ninja Creami machine.
- Chill the base mixture in the freezer overnight (at least 12 hours) until completely frozen.
Mixing and Churning
- Once frozen, process the base using the Ninja Creami machine according to the manufacturer's instructions.
- Add the edible cookie dough chunks after the ice cream is spun, ensuring they are distributed evenly.
- For an over-the-top swirl, press some cookie dough pieces against the sides of the pint before spinning.