Mint Cookie Creami

If you own a Ninja Creami and are looking for the perfect dairy-free recipes to make with it, then you are going to love my Mint Cookie Creami. This soft and velvety ice cream comes together in the Ninja Creami machine, with a base of coconut, mint extract, and lots of crushed sandwich cookies. Plus, it’s finished off with a rich chocolate shell that adds a smooth chocolate taste to every bite. This recipe is sure to become a new classic, and is a modern twist on the quintessential mint chip ice cream!

Friends, when I opened up about my newest love affair with the Ninja Creami machine, so many of you responded and told me how you were obsessed with it too. If you have yet to hear of the Ninja Creami (which means you must stay far away from the food side of social media, because this machine is literally everywhere) it is an ice cream and soft serve maker that is super easy to use at-home. All that you have to do is prepare the creamy ice cream base, store it in the freezer overnight (this is super important to ensuring that the ice cream becomes the right consistency), place it into the machine, and allow it to work its magic. Within minutes, you’ll have a smooth, velvety ice cream that rivals that of any fancy ice cream shop. Trust me, this machine is worth it!

Plus, it’s not just great for making classic ice cream recipes — it’s also perfect for making healthier, dairy-free, high-protein versions of your favorite ice cream recipes… like this Mint Cookie Creami! This Creami reminds me of the classic mint chocolate chip ice cream that I loved growing up, but made with ingredients that are better for you, such as coconut milk rather than dairy milk, maple syrup instead of refined sugars, and even a hint of spinach, which not only adds vitamins, but also gives this Mint Cookie Creami the signature green color. It’s so simple and easy!

Just be sure that when you make this recipe, you give yourself time to let the base freeze. The base for the Creami needs to freeze overnight, and unfortunately, there’s no way to speed it up. If it doesn’t freeze for long enough, it won’t scoop like ice cream, and will be a more melty texture when you try to process it in the machine. I recommend preparing the base at least 1-2 days before you want to enjoy the ice cream. That way, it’s prepped and ready-to-go!

What You Need to Make This Healthier Sweet Treat

• Lite Coconut Milk: Lite, canned coconut milk works perfectly in this recipe! It gives it a slight coconut flavor that isn’t too sweet, while also keeping this ice cream dairy-free.
• Maple Syrup: Maple syrup adds a delicious amount of sweetness to this recipe, without making it overly-sweet.
• Vanilla Protein Powder: While you can use regular or unflavored protein powder, I recommend using vanilla protein powder for the delicious vanilla flavor that it adds to this recipe!
• Fresh Spinach: The spinach adds a boost of veggies to this recipe, and helps to give the Mint Cookie base that nice, green color. Oh, and the best part is, you won’t even taste the spinach in the recipe!
• Mint Extract: A touch of mint extract adds the perfect minty flavor to this recipe.
• Cookie Sandwiches: Pick your favorite cookie sandwiches and add them to this Creami! I like using the Newman’s Own, but traditional Oreos also work just as well!
• Chocolate Chips & Coconut Oil: In order to form the magic shell chocolate topping, you’ll just need two ingredients: chocolate chips and coconut oil. The chocolate chips melt to form the rich, chocolate coating, and the coconut oil helps it to harden. I just recommend using refined coconut oil, so that the magic shell doesn’t take on a strong coconut flavor.

How to Make This Dairy-Free Mint Cookie Creami

To make this recipe, start by preparing the Mint Cookie base. Add all of the Creami base ingredients (the lite coconut milk, maple syrup, vanilla protein powder, fresh spinach, mint extract, and cookie sandwiches) to a blender. Blend until smooth and creamy.

Transfer the blended base into a Ninja Creami container, then cover the container and transfer it into the freezer. Transfer the mixture to the freezer and allow it to freeze overnight.

Once the Creami base has frozen, remove the container from the freezer and pop it into the Ninja Creami machine. Turn the machine on to the ice cream setting and allow it to process. While the ice cream is processing, prepare the magic shell topping.

Add the chocolate chips and coconut oil to a small bowl and transfer them into the microwave. Melt them together in 2-3 30 second increments, stirring until they’re fully incorporated.

Once the chocolate has melted, allow it to cool. Scoop the Mint Cookie Creami into a bowl, then drizzle the chocolate on top. Serve immediately and enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.

** Photography by Tanya Pilgrim