Cookies and cream ice cream is the perfect combination of crunchy cookies and delicious creaminess. Normally, the base is a creamy vanilla ice cream with plenty of cream. This recipe uses no cream at all, instead we use a good portion of grainy cream cheese. The whole tub has 42 g of protein and is therefore much more filling than normal ice cream. So you can ease your guilty conscience a little and treat yourself to a delicious homemade ice cream in between meals.
We prepare the cookies and cream ice cream in the Ninja Creami** again to achieve the perfect ice cream consistency.
You can order the Ninja Creami** here:
If you like the basic recipe with grainy cream cheese, you can of course simply mix any other topping you like into the ice cream. Incidentally, you won’t be able to taste the grainy cream cheese in the recipe. The consistency is also wonderfully creamy thanks to the freezing and subsequent mixing process. In terms of taste, I would put the cream cheese note somewhere between milk ice cream and frozen yoghurt. If you like trying out new things, you shouldn’t miss this recipe.
If you need more containers, you can find them here*:
You can find the right video here:
Here is the recipe at last:
Ingredients
Directions
Notes
Preparation of cookies and cream ice cream:
1. place the cream cheese in the Ninja Creami container. Add the sugar, erythritol and vanilla paste and mix everything together well.
2. add the milk and mix everything well again.
3. freeze for at least 14 hours.
4 Leave to thaw for approx. 20 minutes before processing. Process into creamy ice cream using the gelato mode. If necessary, repeat with the respin mode until the desired consistency is achieved.
5. finally add the cookies and stir in using the “Extras” mode.
Here you can find the cute moose spoons*:
If you’re looking for more ice cream recipes, take a look here.
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Now have fun with this recipe and bon appétit 🙂
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