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Mix the Ingredients: Add the heavy cream, whole milk, powdered sugar, and vanilla extract to a blender. Blend for 10-15 seconds until combined.
Fill: Pour the mixture into a Ninja Creami pint container. Do not fill past the MAX FILL line.
Freeze: Place the lid on the pint jar and place it upright in your freezer on a level surface for at least 24 hours.
Churn: Once frozen, remove the pint jar from the freezer and take off the lid. Insert the pint container into the Ninja Creami bowl assembly. Secure the outer lid assembly and place the bowl assembly on the motor base, turning it to the right to lock it in place. Select the "Ice Cream" button.
Re-Spin: If the ice cream looks dry or powdery, make a small indent with a spoon and add a tablespoon of milk or cream. Place the lid assembly back on and use the RE-SPIN button to achieve the perfect texture.
Add Mix-Ins: Use a spoon to make a well in the center of the churned ice cream down to the bottom of the pint jar. Add the halved Oreo cookies into the well. Secure the lid and use the "MIX-IN" button to evenly mix the cookies throughout the ice cream.
Serve: Your homemade cookies and cream ice cream is now ready! Serve immediately and enjoy every bite!