This recipe is exactly what it sounds like: buttery cookies soaked into milk, frozen solid, and spun into ice cream. The cookie solids do all the work, giving the Ninja Creami something to process into a perfectly creamy, scoopable texture.
This one is almost too simple to call a recipe. You combine cookies, your milk of choice (I used unsweetened soy milk), and a spoonful of yogurt, freeze it, and let the Ninja Creami do the rest. But the result tastes genuinely, almost suspiciously, like dunking a buttery shortbread into cold milk, which is exactly what’s happening in reverse.
The science is straightforward: the cookie solids absorb the milk as they freeze, which gives the base enough fat, starch, and structure for the Lite Ice Cream setting to process it into something creamy. Thin, watery bases struggle in the Creami. A base full of soaked cookies does not.
For a gluten-free version, use Simple Mills Crunchy Almond Flour Cookies or Siete Grain Free Mexican Shortbread Cookies, both are widely available and taste genuinely good. For a fully vegan result, make sure your cookies are vegan too (both brands above qualify( and you use plant based milk and yogurt).
The machine I use
I make all my Ninja Creami recipes with the Ninja Creami Deluxe 10-in-1. It’s been worth every centimetre of counter space it takes up: the Lite Ice Cream and Mix-In functions are what make dairy-free bases like this one work so well.
Tips & variations
- The cookies do the textural heavy lifting here. Don’t reduce the quantity or swap for something low-fat — the fat and solids from the biscuits are what give the Creami something to work with.
- Simple Mills and Siete are both good gluten-free options with enough fat content to work well. A plain buttery shortbread also works beautifully if you don’t need GF.
- The 5-minute thaw before processing is not optional. Cold enough to be firm, not so frozen it strains the motor.
- You can swap soy milk for oat milk or almond milk, but soy gives the best texture because of its higher protein content.
- Add a pinch of fine salt to the base before freezing: it makes the cookie flavour pop.
Cookies & Milk Vegan Ice-cream (Ninja Creami)
4
servings5
minutes24
hoursKeep the screen of your device on
Ingredients
3 cups Crunchy cookies GF / vegan ( 300 g)
1+½ cups Soy milk (or other milk) (350 g)
¼ cup Soy yogurt (50 g)
- Mix-ins
1 Extra cookie
How to
- Break the cookies into rough pieces and place into the Ninja Creami Deluxe pint container. Pour the soy milk and soy yogurt over them. The cookies will start absorbing the liquid immediately. Give it a gentle stir to make sure everything is submerged, then fill to the max line if needed.
- Freeze for a minimum of 24 hours until completely solid. The cookies and milk will have merged into one uniform frozen block.
- Remove from the freezer and leave at room temperature for 5 minutes. Place into the outer bowl, lock in, and process on Lite Ice Cream.
- Once the cycle finishes, run Re-spin once. The texture should now be smooth and creamy.
- Make a well in the centre and add the crumbled cookie. Return to the machine and run Mix-In.
- Serve immediately for soft-serve texture, or return to the freezer for 20–30 minutes for a firmer scoop.
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More Ninja Creami recipes
If you’re on a Ninja Creami streak (no judgement, same), here are the other flavours I’ve made so far: Dark chocolate and Hazelnut, Triple Coconut, Black Sesame, Tiramisu and Snickers. All dairy-free, all gluten-free, all done in under 5 minutes of actual work. The freezer does the rest. Hope you enjoy!
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