Cookies & Cream Ice Cream Recipe (Häagen-Dazs style) for Ninja Creami Deluxe

Directions

• Preparing chocolate cookies
• Preheating
  Preheat your oven to 160°C (fan oven). Line a baking tray with parchment paper.
• Mixing the dry ingredients
  In a bowl, sift together the flour, Dutch process cocoa powder, sugar, baking soda, and salt. The Dutch process cocoa powder is crucial—it's what gives Oreo cookies their characteristic deep black color.
• Adding fat
  Stir in the melted coconut oil (or softened butter) and mix with a fork until the mixture resembles coarse sand. Gradually add the milk, one spoonful at a time, until a dough forms that holds its shape but remains slightly crumbly—it shouldn't be too wet.
• Shaping and baking
  On a lightly floured work surface, roll out the dough to about 3-4 mm thick. Cut into small rectangles or squares about 1.5 cm on each side (the ideal size for pieces in ice cream). Arrange the cookies on the baking sheet, leaving a little space between them.
• Controlled cooking
  Bake for 12 to 15 minutes. The cookies should be firm but not overcooked—they will firm up further as they cool. They should still be slightly soft to the touch when they come out of the oven. Let them cool completely on a wire rack—they will become nice and crisp.
• Crushing
  Once completely cooled, break the cookies into pieces of varying sizes: a few large pieces (hazelnut size) and many small pieces (pea size). This variation in size creates a more interesting textural experience. Store in an airtight container.
• Preparing the vanilla base
• Mixing the base
  In a high-powered blender, combine the heavy cream, sweetened condensed milk, egg yolks, sugar, vanilla extract, and a pinch of salt. Blend at high speed for 45 seconds until perfectly smooth, homogeneous, and slightly frothy. The color should be a pristine, creamy white—this is the blank canvas for the black cookies.
• Filling the pot
  Pour the vanilla base into your jar Ninja Creami Deluxe. Do not fill to the top — leave approximately 1 cm of free space to allow for expansion during freezing.
• 24-hour freezing
  Gently smooth the surface, seal tightly with the lid and place in the freezer on a flat surface for 24 full hours.
• Transformation into ice
• Ice Cream Program
  Remove the container from the freezer, take off the lid, and place it in the outer bowl of your machine. Secure the lid with the paddle and start the program. Ice Cream. The machine will transform the frozen block into ultra-creamy vanilla ice cream.
• Re-Spin if necessary
  If the texture seems slightly grainy after the first cycle (which is normal for rich bases), make a well in the center, add 1 to 2 tablespoons of liquid cream, and run a cycle Re-Spin for perfect creaminess.
• Generously incorporates cookies
  Here's the signature step: make a deep well in the center of the vanilla ice cream (go all the way to the bottom of the tub), pour about 80 to 100g of cookie pieces into this well (be generous — it's Cookies & Cream, not Vanilla & 3 Cookies!), then start the program Mix-In. The machine will distribute the pieces evenly throughout the mass of ice, creating this spectacular black and white contrast.
• Spectacular service
  Enjoy immediately for a smooth, soft-serve texture with crunchy bits, or place in the freezer for 20 to 30 minutes for firmer balls. Optionally, top with a few extra cookie pieces and a splash of milk for a cookies and cream milkshake effect.