In a medium bowl, combine the heavy whipping cream, whole milk, granulated sugar, softened unsalted butter, vanilla extract, almond extract (if using), and salt. Whisk everything together until the sugar and butter are mostly dissolved and the mixture is well combined.

Gently fold in the finely crushed sugar cookies into the cream mixture. Aim for a relatively even distribution, but don't worry about perfection – little pockets of cookie goodness are a good thing!

Pour the entire mixture into the Ninja Creami pint container. Secure the lid tightly and place the pint in your freezer on a level surface for at least 24 hours. This is a crucial step to ensure the ice cream base freezes solid, which is essential for the Ninja Creami's performance.

Once the base is thoroughly frozen, remove it from the freezer. Remove the lid from the pint and place the frozen pint into the outer bowl of your Ninja Creami. Secure the lid with the blade assembly.

Place the outer bowl assembly onto the Ninja Creami base and select the "Ice Cream" function. Let the machine run its cycle.

After the initial cycle, check the consistency of your Ninja Creami Sugar Cookie Ice Cream. If it's powdery or crumbly, add 1-2 tablespoons of milk (or cream for extra richness) and select the "Re-spin" function. Repeat this step, adding liquid and re-spinning, until you achieve a smooth, creamy, and scoopable consistency. The number of re-spins will depend on your freezer's temperature and the precise freezing time.

Your Ninja Creami Sugar Cookie Ice Cream is now ready to be enjoyed! For an extra special treat, you can add more crushed sugar cookies, a swirl of frosting, or even a drizzle of caramel sauce before the re-spin cycle for added texture and flavor.