This Ninja Creami Cookie Butter Ice Cream recipe unlocks a world of rich, creamy, and intensely flavorful frozen dessert, conveniently made in your own kitchen. It’s the perfect solution for satisfying those cookie butter cravings with minimal fuss and maximum deliciousness.
Key Ingredients for Ninja Creami Cookie Butter Ice Cream
- 1 ½ cups whole milk
- ½ cup heavy cream
- ½ cup granulated sugar
- ¼ cup cookie butter
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: 2-4 speculoos cookies, crushed, for mix-ins
How to Make Ninja Creami Cookie Butter Ice Cream
Whipping up this delightful Ninja Creami Cookie Butter Ice Cream is a breeze, promising a luxuriously creamy texture and an explosion of your favorite cookie butter flavor. The simplicity of the steps ensures that even novice bakers can achieve dessert perfection, with a satisfyingly rich taste that rivals any store-bought indulgence. Preparation time is minimal, allowing you to enjoy this treat sooner than you think.
Step-by-Step Instructions
1. Prepare the Cookie Butter Base:
In a medium saucepan, combine the whole milk, heavy cream, granulated sugar, cookie butter, vanilla extract, and a pinch of salt. Gently whisk these ingredients together until the cookie butter is mostly incorporated and the sugar begins to dissolve.
2. Heat the Mixture:
Place the saucepan over medium-low heat. Stir continuously, ensuring the cookie butter melts fully and the sugar dissolves completely. Do not bring the mixture to a boil; you are simply warming it enough to create a smooth, cohesive base. This gentle heating helps to meld the flavors and create a smoother ice cream texture.
3. Cool the Base:
Once the mixture is warm and smooth, remove it from the heat. Allow the base to cool slightly at room temperature for about 15-20 minutes. This helps prevent the plastic Ninja Creami pint from becoming too hot, which could damage it.
4. Pour into the Ninja Creami Pint:
Carefully pour the cooled cookie butter base into your Ninja Creami pint. Make sure not to fill it past the max fill line indicated on the pint.
5. Freeze the Base:
Secure the lid onto the Ninja Creami pint and place it in your freezer. It needs to freeze completely solid for at least 24 hours, or until the mixture is firm to the touch. Proper freezing is crucial for the Ninja Creami’s processing function.
6. Process the Ice Cream:
Once completely frozen, remove the pint from the freezer. Remove the lid and place the frozen base into your Ninja Creami machine. Select the “Ice Cream” function and let the machine work its magic.
7. Assess and Re-Spin (If Necessary):
After the initial spin, the ice cream may appear crumbly or powdery. This is normal. Your Ninja Creami might require a re-spin to achieve optimal creaminess. Add 1-2 tablespoons of milk or cream to the pint, then select the “Re-spin” function. Repeat if necessary until you reach your desired smooth and creamy consistency.
8. Add Mix-ins (Optional):
If you’re adding crushed speculoos cookies or other mix-ins, remove the processed ice cream from the Ninja Creami. Gently stir in your desired additions using a spoon, ensuring they are evenly distributed. You can then place the pint back into the Ninja Creami and select the “Mix-ins” function for a final, quick blend.
9. Enjoy Your Homemade Masterpiece:
Your Ninja Creami Cookie Butter Ice Cream is now ready to be savored! Serve immediately for the softest, creamiest texture.
Why You’ll Love This Ninja Creami Cookie Butter Ice Cream
The star of this show is undeniably the rich, comforting flavor of cookie butter, transformed into an unbelievably smooth and satisfying ice cream. Making this at home is incredibly cost-effective compared to buying specialty ice cream, allowing you to indulge more often. The ability to customize with crunchy cookie crumbles transforms a simple scoop into a truly special dessert experience, reminiscent of beloved store-bought cookie butter creations but with a homemade touch.
If you’re a fan of ultra-creamy desserts that deliver on bold flavor, this Ninja Creami Cookie Butter Ice Cream is an absolute must-try. Forget the high prices and limited options of frozen aisles; this recipe empowers you to create frozen magic right in your own kitchen. Give it a go this weekend – you won’t be disappointed by the delightful taste and effortless preparation!
Storing and Reheating Tips
- Refrigeration: Leftover Ninja Creami Cookie Butter Ice Cream can be stored in the original Ninja Creami pint with the lid securely on in the refrigerator for up to 2 days. The texture may soften as it sits.
- Freezing: For longer storage, keep the ice cream in the Ninja Creami pint, covered tightly with plastic wrap and then the lid, in the freezer for up to 2 weeks.
- Reheating/Re-processing: If the ice cream has become too hard after freezing, simply remove the lid and re-process it in the Ninja Creami using the “Re-spin” function. You may need to add a tablespoon or two of milk or cream to help it achieve its original creamy consistency. Do not microwave or attempt to heat the ice cream on the stovetop.
Final Thoughts
This Ninja Creami Cookie Butter Ice Cream is a delightful testament to how simple ingredients can create an extraordinary dessert. Encourage yourself to try this recipe; you’ll be amazed at the delicious results you can achieve with your Ninja Creami and a touch of cookie butter magic.
Ninja Creami Cookie Butter Ice Cream
Ingredients
Equipment
Method
- In a medium saucepan, combine the whole milk, heavy cream, granulated sugar, cookie butter, vanilla extract, and a pinch of salt. Gently whisk these ingredients together until the cookie butter is mostly incorporated and the sugar begins to dissolve.1.5 cups whole milk, 0.5 cup heavy cream, 0.5 cup granulated sugar, 0.25 cup cookie butter, 1 teaspoon vanilla extract, 1 pinch salt
- Place the saucepan over medium-low heat. Stir continuously, ensuring the cookie butter melts fully and the sugar dissolves completely. Do not bring the mixture to a boil; you are simply warming it enough to create a smooth, cohesive base.
- Once the mixture is warm and smooth, remove it from the heat. Allow the base to cool slightly at room temperature for about 15-20 minutes.
- Carefully pour the cooled cookie butter base into your Ninja Creami pint. Make sure not to fill it past the max fill line indicated on the pint.
- Secure the lid onto the Ninja Creami pint and place it in your freezer. It needs to freeze completely solid for at least 24 hours, or until the mixture is firm to the touch.
- Once completely frozen, remove the pint from the freezer. Remove the lid and place the frozen base into your Ninja Creami machine. Select the “Ice Cream” function and let the machine work its magic.
- After the initial spin, the ice cream may appear crumbly or powdery. This is normal. Your Ninja Creami might require a re-spin to achieve optimal creaminess. Add 1-2 tablespoons of milk or cream to the pint, then select the “Re-spin” function. Repeat if necessary until you reach your desired smooth and creamy consistency.
- If you’re adding crushed speculoos cookies or other mix-ins, remove the processed ice cream from the Ninja Creami. Gently stir in your desired additions using a spoon, ensuring they are evenly distributed. You can then place the pint back into the Ninja Creami and select the “Mix-ins” function for a final, quick blend.2-4 speculoos cookies, crushed
- Your Ninja Creami Cookie Butter Ice Cream is now ready to be savored! Serve immediately for the softest, creamiest texture.