Ninja Creami Cookie Dough Ice Cream is a game-changer for homemade dessert lovers, offering an incredibly smooth and decadent treat bursting with classic cookie dough flavor. This recipe unlocks the magic of the Ninja Creami, transforming simple ingredients into a restaurant-quality ice cream experience right in your own kitchen, making it incredibly useful for satisfying those sweet cravings with minimal effort.
Key Ingredients for Ninja Creami Cookie Dough Ice Cream :
- Heavy Cream: 2 cups (475ml)
- Milk: 1 cup (240ml) (Whole milk is recommended for richness)
- Granulated Sugar: 3/4 cup (150g)
- Vanilla Extract: 2 teaspoons
- Salt: 1/4 teaspoon
- Brown Sugar: 1/2 cup (100g), packed
- All-Purpose Flour: 1/2 cup (65g)
- Chocolate Chips: 1/2 cup (90g), mini or regular
- Butter: 1/4 cup (55g), softened (for the cookie dough bites, optional but highly recommended)
- Egg Yolk (optional, for richer cookie dough flavor): 1 large
How to Make Ninja Creami Cookie Dough Ice Cream
Get ready to experience ultimate dessert bliss with this Ninja Creami Cookie Dough Ice Cream recipe that’s surprisingly easy to whip up. In under 15 minutes of prep time, you’ll be on your way to a divinely creamy base, studded with irresistible cookie dough chunks. The magic truly lies in the Ninja Creami’s ability to transform simple ingredients into a consistently smooth and satisfying frozen delight that rivals any store-bought tub.
Step-by-Step Instructions
- Prepare the Ice Cream Base: In a medium bowl, whisk together the heavy cream, milk, granulated sugar, vanilla extract, and salt until the sugar is dissolved.
- Assemble the Ninja Creami Pint: Pour the ice cream base into your Ninja Creami pint container, filling it to the maximum fill line. Cover with the lid.
- Freeze the Base: Place the Ninja Creami pint in your freezer on a level surface for at least 24 hours. Ensure it is completely frozen solid.
- Prepare the Cookie Dough: While the ice cream base is freezing, prepare your cookie dough. In a separate bowl, cream together the softened butter (if using) and brown sugar until light and fluffy. If using an egg yolk, beat it in now.
- Add Dry Ingredients: Gradually mix in the all-purpose flour and a pinch of salt until just combined. Be careful not to overmix.
- Stir in Chocolate Chips: Fold in the chocolate chips. You want the texture to be slightly crumbly, not fully formed dough balls, so it can be easily incorporated into the ice cream.
- Process the Ice Cream: Once the base is frozen solid, remove it from the freezer. Remove the lid and place the pint into the outer bowl assembly of your Ninja Creami. Attach the outer lid with the blade.
- Spin the Ice Cream: Place the Ninja Creami assembly onto the motor base and select the “ICE CREAM” function. Let the machine run its cycle.
- Check Consistency and Re-spin If Needed: After the initial spin, check the consistency. It should be pourable and ice cream-like. If it’s still crumbly or powdery, add a tablespoon or two more of milk and select “RE-SPIN.” Repeat if necessary until you achieve a smooth, creamy texture.
- Add the Cookie Dough: Once you have achieved a smooth ice cream consistency, create a well in the center of the ice cream. Add the prepared cookie dough mixture into this well.
- Incorporate the Cookie Dough: Secure the lid back onto the pint and place it into the outer bowl assembly. Select the “MIX-INS” function on your Ninja Creami. The machine will spin to evenly distribute the cookie dough throughout the ice cream.
- Serve or Freeze: Your Ninja Creami Cookie Dough Ice Cream is ready to enjoy immediately! For a firmer ice cream, you can transfer it back to the freezer in the pint for another hour or two.
Why You’ll Love This Ninja Creami Cookie Dough Ice Cream
You are going to absolutely adore this homemade Ninja Creami Cookie Dough Ice Cream because it delivers that irresistible, decadent cookie dough experience in every single bite. It’s incredibly rich and creamy, with delightful pockets of actual cookie dough creating a magical textural contrast that’s far superior to imitation flavors. Making this at home is also incredibly budget-friendly, saving you a significant amount compared to purchasing gourmet ice cream from your favorite shop.
The secret to its amazing flavor lies in the simple, yet perfect, combination of a sweet cream base and the rich, chewy cookie dough studded with chocolate chips. This recipe is so much more satisfying than a basic vanilla or chocolate, offering a complex and comforting taste that’s perfect for any occasion. So, why wait for a special occasion to treat yourself? Give this Ninja Creami Cookie Dough Ice Cream a try this week – your taste buds will thank you!
Storing and Reheating Tips
- Storage: Leftover Ninja Creami Cookie Dough Ice Cream should be stored directly in its Ninja Creami pint container. Ensure the lid is securely fastened to prevent freezer burn and the absorption of odors.
- Refrigeration: This ice cream is best enjoyed frozen. Refrigeration is not recommended as it will cause the ice cream to melt.
- Freezing: Properly stored ice cream in its sealed pint can stay fresh and delicious in the freezer for up to 2-3 weeks. For optimal flavor and texture, it’s best consumed within the first week.
- Reheating: If your ice cream becomes too hard from extended freezing, you can soften it by letting the pint sit at room temperature for about 10-15 minutes before serving. Alternatively, you can place the pint in the Ninja Creami and run the “ICE CREAM” or “RE-SPIN” cycle again for a few seconds to achieve a more scoopable consistency.
Final Thoughts
This Ninja Creami Cookie Dough Ice Cream is an absolute dream for any dessert enthusiast, offering unparalleled creaminess and authentic cookie dough flavor. It’s simple to make and incredibly rewarding, proving that gourmet treats can be easily created at home. We encourage you to gather your ingredients and dive into this delightful frozen adventure – you won’t regret it!
Ninja Creami Cookie Dough Ice Cream
Ingredients
Equipment
Method
- In a medium bowl, whisk together the heavy cream, milk, granulated sugar, vanilla extract, and salt until the sugar is dissolved.2 cups Heavy Cream, 1 cup Milk, 3/4 cup Granulated Sugar, 2 teaspoons Vanilla Extract, 1/4 teaspoon Salt
- Pour the ice cream base into your Ninja Creami pint container, filling it to the maximum fill line. Cover with the lid.
- Place the Ninja Creami pint in your freezer on a level surface for at least 24 hours. Ensure it is completely frozen solid.
- While the ice cream base is freezing, prepare your cookie dough. In a separate bowl, cream together the softened butter (if using) and brown sugar until light and fluffy. If using an egg yolk, beat it in now.1/4 cup Butter, 1/2 cup Brown Sugar, 1 large Egg Yolk
- Gradually mix in the all-purpose flour and a pinch of salt until just combined. Be careful not to overmix.1/2 cup All-Purpose Flour, 1/4 teaspoon Salt
- Fold in the chocolate chips. You want the texture to be slightly crumbly, not fully formed dough balls, so it can be easily incorporated into the ice cream.1/2 cup Chocolate Chips
- Once the base is frozen solid, remove it from the freezer. Remove the lid and place the pint into the outer bowl assembly of your Ninja Creami. Attach the outer lid with the blade.
- Place the Ninja Creami assembly onto the motor base and select the “ICE CREAM” function. Let the machine run its cycle.
- After the initial spin, check the consistency. It should be pourable and ice cream-like. If it’s still crumbly or powdery, add a tablespoon or two more of milk and select “RE-SPIN.” Repeat if necessary until you achieve a smooth, creamy texture.1 cup Milk
- Once you have achieved a smooth ice cream consistency, create a well in the center of the ice cream. Add the prepared cookie dough mixture into this well.
- Secure the lid back onto the pint and place it into the outer bowl assembly. Select the “MIX-INS” function on your Ninja Creami. The machine will spin to evenly distribute the cookie dough throughout the ice cream.
- Your Ninja Creami Cookie Dough Ice Cream is ready to enjoy immediately! For a firmer ice cream, you can transfer it back to the freezer in the pint for another hour or two.