Add whole milk, heavy cream, granulated sugar, softened cream cheese, vanilla extract, and salt to a blender and blend until completely smooth with no cream cheese streaks (about 45–60 seconds). Look for a thick white mixture that pours evenly and feels fully emulsified.

Pour the mixture into the Ninja Creami pint container, leaving 1 inch of headspace. Freeze for 24 hours, until the pint is solid and scoop-firm.

Spin the frozen pint on the Ice Cream setting. The surface should turn smooth and creamy with cookie pieces beginning to show through.

If the pint is too firm and won’t break down cleanly, add 1 tablespoon milk and re-spin. Visually check that the processed top looks fully smoothed rather than grainy or cratered.

Use the Mix-In function to fold in crushed chocolate sandwich cookies. You should see evenly distributed cookie flecks throughout the white base.

Serve immediately for best scoop texture, or return the pint to the freezer if not eating right away. The ice cream should hold its shape and look dense, creamy, and white with visible cookie bits.