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–+ servings
Glossy, smooth cookie dough ninja creami loaded with intact cookie dough chunks in a Creami pint

Ninja Creami Cookie Dough Ice Cream

This engineered system resolves common textural failures by optimizing the base stabilization and ensuring cookie dough inclusions remain perfectly intact after processing.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 1 day 10 minutes
Course Dessert
Cuisine American
Servings 2 servings
Calories 230 kcal

Equipment

  • Ninja Creami pint container
  • Mixing bowl or large liquid measuring cup
  • Whisk
  • Freezer (must have a level shelf)
  • Ninja Creami machine
  • Spoon (for checking/creating well)

Ingredients
  

The Creamy Triad Base Ingredients

  • 1 1/2 cups whole milk
  • 4 TBSP instant vanilla pudding mix Use a room temperature mixing bowl to ensure it dissolves instantly without clumping.
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract

Mix-In Ingredients (Hardened Inclusions)

  • 1/4 cup edible cookie dough bites Must be rolled into 1/2-inch balls and frozen solid (at least 2 hours) before mixing in.

Instructions
 

Base Freezing Protocol

  • In a small mixing bowl or large liquid measuring cup, whisk together milk and vanilla pudding mix until the pudding mix is dissolved.
  • Add heavy cream and vanilla extract, whisking to incorporate.
  • Pour mixture into a Ninja Creami pint container, being careful not to exceed the max fill line.
  • Close the lid on the pint container and transfer to a level surface in your freezer. Freeze for at least 24 hours.

Execution Critical: Mastering the Mix-In

  • Roll small balls of edible chocolate chip cookie dough, each about 1/2-inch diameter, and place in a small container. Freeze for at least 2 hours, or until hardened and ready to use in the ice cream.
  • Remove the pint container from the freezer, take off the lid. Place pint into the outer bowl and secure the outer bowl lid. Place outer bowl assembly into the Ninja Creami machine.
  • Press the Ice Cream button and allow the cycle to complete.
  • Remove pint from machine and check the texture. If it appears crumbly, insert back into the machine and press the Re-spin button. If it's still crumbly after that, add a tablespoon of milk and Re-spin again.
  • Create a well in the ice cream that's about an inch wide and extends to the bottom of the pint (use a warm metal spoon for a cleaner well).
  • Place frozen cookie dough bits into the well, pressing down as needed.
  • Insert pint back into the Ninja Creami and use the Mix-in cycle to incorporate the cookie dough into the ice cream.

Notes

The total time (1 day and 10 minutes) is critical because it ensures the molecular structure of the ice cream stabilizes correctly during the 24-hour freeze. If leftovers are stored, level the top of the ice cream before returning it to the freezer to prevent air pockets and freezer burn. If the ice cream becomes too hard upon storage, a quick Re-spin cycle will restore its texture.

Nutrition

Calories: 230kcalCarbohydrates: 15gProtein: 4gFat: 17g
Keyword 24-hour freeze, hardened dough inclusion, ice cream engineering, ninja creami, pudding mix stabilizer
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