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Intermediate Ice Cream Ninja CREAMi Scoop & Swirl

Cookies and Cream Soft Serve

Creami Recipes Team ·

Classic cookies and cream in soft serve form. Creamy vanilla base with crushed Oreo cookies folded in, then dispensed as smooth soft serve from the Ninja CREAMi Scoop & Swirl.

(0 reviews)
Prep
0m
Freeze
0h
Total
24h 10m
Servings
0
Creami Program: Ice Cream

Estimated Nutrition (per serving)

1016
Calories
7g
Protein
72g
Fat
88g
Carbs

Estimates based on ingredient database. Actual values may vary.

Before You Begin

Soft Serve Dispensing — Scoop & Swirl Only

This recipe uses the soft serve dispensing feature, which is exclusive to the Ninja CREAMi Scoop & Swirl (NC701). You can still make the base on any Creami model and scoop it, but the soft serve texture and dispensing experience require the Scoop & Swirl. For other models, our regular ice cream recipes may give better results.

Allergen Warning — Contains: Dairy, Gluten

Always verify individual ingredient labels for specific allergen information.

Directions

Makes: 16oz · Servings: 4

1

In a large bowl, whisk together sugar and pudding mix.

Pro Tip
Whisk until completely smooth with no lumps — this ensures an even freeze and creamy texture.
2

Slowly add milk, heavy cream, and vanilla. Whisk until combined and sugar is dissolved.

Pro Tip
Whisk until completely smooth with no lumps — this ensures an even freeze and creamy texture.
3

Fold in finely crushed Oreo cookies.

4

Make sure pint base is closed. Pour mixture into an empty Swirl Pint. Place storage lid on pint and freeze for 24 hours.

Pro Tip
Fill to the max fill line but not above — overfilling can cause the lid to pop off during processing.
5

Remove pint from freezer and remove lid from pint.

Pro Tip
Place on a flat, level surface in the coldest part of your freezer. Uneven freezing leads to inconsistent texture.
6

Select SOFT SERVE, then ICE CREAM.

Pro Tip
Ninja Creami treats are best enjoyed immediately. If refreezing, let it sit out 5-10 minutes before scooping.
7

When processing is complete, dispense into a chilled bowl or cone and serve immediately.

Pro Tip
If the machine struggles or the pint spins freely, let it sit at room temperature for 5 minutes before retrying.
Soft Serve Vanilla Candy & Cookie Ice Cream

Common Questions

How long does Cookies and Cream Soft Serve last in the freezer?
Once processed in the Ninja Creami, Cookies and Cream Soft Serve is best enjoyed immediately for the creamiest texture. You can refreeze it for up to 2 weeks — just let it sit at room temperature for 5-10 minutes before re-processing with the Re-Spin function.
Which Ninja Creami models can make Cookies and Cream Soft Serve?
This recipe works with all Ninja CREAMi models — the 7-in-1 (NC301), Deluxe, XL Deluxe 11-in-1 (NC501), and Scoop & Swirl (NC701). It also works with discontinued models like the Breeze (NC100) and original 5-in-1 (NC300). The ingredients are sized for a standard 16oz pint. If you have a 24oz Deluxe or XL Deluxe model, use our built-in ingredient scaler to adjust the quantities up.
What if my ice cream comes out crumbly?
This is normal after the first spin. Select the Re-Spin function for a smoother, creamier result. If it's still crumbly after two re-spins, let the pint sit at room temperature for 3-5 minutes, then try again.
How much extract should I use? Can I add more for stronger flavor?
Extracts are highly concentrated — a little goes a long way. Start with the amount listed and taste the base before freezing. You can always add more, but you can't remove it. Peppermint extract is especially potent — even 1/4 teaspoon extra can make it overpowering.
What kind of milk should I use? Is whole milk the same as homo milk?
Yes — whole milk, homogenized milk (homo milk), vitamin D milk, and full-fat milk are all the same thing: 3.25% milk fat (MF). Do NOT substitute with 2%, 1%, or skim/0%. The fat is critical for creamy texture. International equivalents: UK "full-fat milk" (3.5%), Australia "full cream milk" (3.4%), France "lait entier" (3.5%). All work perfectly.
What's the difference between heavy cream, heavy whipping cream, and whipping cream?
Heavy cream and heavy whipping cream are the same thing: 36% milk fat (MF). Use either interchangeably. Whipping cream (30-35% MF) works well too, slightly lighter. Half-and-half (10-12% MF) — do NOT use as a substitute. International equivalents: UK "double cream" (48% MF — use 3/4 the amount), Australia "thickened cream" (35% MF), France "crème entière" (30-40% MF).
Can I substitute a different sweetener for granulated sugar?
Sugar does more than sweeten — it lowers the freezing point and prevents icy texture. You can substitute with: allulose (best for keto — doesn't crystallize when frozen), coconut sugar (1:1 swap but darker color), or monk fruit blend (1:1 swap). Avoid liquid sweeteners like honey or maple syrup as a full replacement — they change the liquid ratio.