Cookies & Cream ice cream recipe, Häagen-Dazs style, for Ninja Creami & Ninja Swirl

Directions

• Preparing chocolate cookies
• Preheating
  Preheat your oven to 160°C (325°F) using the fan setting. Line a baking sheet with parchment paper. This relatively low temperature ensures even baking without burning the delicate cocoa.
• Mixing the dry ingredients
  In a bowl, sift together the flour, Dutch process cocoa powder, sugar, baking soda, and salt. Sifting removes lumps and aerates the mixture. The Dutch process cocoa powder is absolutely crucial—it's what gives real Oreo cookies their characteristic deep black color, not some random brown.
• Incorporation of fat
  Add the melted coconut oil (or softened butter) and mix with a fork until the mixture resembles coarse sand. Gradually stir in the milk, one spoonful at a time, until a dough forms that holds its shape but is still slightly crumbly. It shouldn't be too wet—you just want enough liquid to bring the dough together.
• Cookie shaping
  On a lightly floured work surface, roll out the dough to about 3 to 4 mm thick. Cut into small rectangles or squares about 1.5 cm on each side—this is the ideal size for pieces in ice cream. Arrange the cookies on the baking sheet, leaving a little space between them for expansion.
• Controlled cooking
  Bake for 12 to 15 minutes. The cookies should be firm but NOT overbaked—they will continue to firm up as they cool. They should still feel slightly soft to the touch when they come out of the oven. If overbaked, they will become rock hard once frozen. Let them cool completely on a wire rack—they will become nice and crisp as they cool.
• Strategic crushing
  Once completely cooled, break the cookies into pieces of varying sizes. A few large, hazelnut-sized pieces for a crunchy surprise, and plenty of small, pea-sized pieces for even distribution. This variation in size creates a more interesting and authentic textural experience. Store in an airtight container at room temperature.
• Preparing the vanilla base
• Perfect emulsion
  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 perfect blank canvas for the black cookies, creating that dramatic visual contrast.
• Freezing required
  Pour the vanilla base into your jar Ninja Creami or Ninja Swirl. Do not fill to the top — leave approximately 1 cm of space to allow for expansion during 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 white block into ultra-creamy and smooth vanilla ice cream.
• Re-Spin if necessary
  If the texture seems slightly grainy after the first cycle—which sometimes happens with very rich bases—make a well in the center, add 1 to 2 tablespoons of heavy cream, and run a cycle. Re-Spin for perfect creaminess.
• Generously incorporates cookies
  Here's the signature step that transforms a simple vanilla into a spectacular Cookies & Cream! Make a deep well in the center of the vanilla ice cream (go all the way to the bottom of the tub), pour about 55 to 65 g of cookie pieces into this well—be generous, it's a Cookies & Cream, not a Vanilla & 3 Cookies! Start the program Mix-In. The machine will evenly distribute the black pieces throughout the white mass, creating this iconic visual contrast.
• Excellent 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 vintage cookies & cream milkshake effect.