Cookies and Cream Ninja Creami Protein Ice Cream
High-protein cookies and cream ice cream made in the Ninja Creami with a creamy, scoopable texture.
Ingredients
Ingredients
- 1 1/2 cups high-protein milk Fairlife skim or 2%
- 1 scoop 30 g vanilla protein powder (whey, casein, or blend)
- 3 tsp sugar-free instant vanilla pudding mix
- 2 tsp allulose or other granulated sweetener
- 1/2 tsp vanilla bean paste
- 3 tbsp plain Greek yogurt
- 2 chocolate sandwich cookies chopped
- 1 –3 tbsp high-protein milk for re-spin if needed
Instructions
- Add the high-protein milk, protein powder, sugar-free pudding mix, sweetener, vanilla bean paste, and Greek yogurt to a blender.
- Blend on high until the mixture is completely smooth and no dry powder remains on the sides or bottom.
- Pour the blended mixture into a Ninja Creami pint container, leaving a little space at the top.
- Cover the pint and place it on a flat surface in the coldest part of your freezer for 24 hours, until fully solid.
- After freezing, remove the lid and place the pint into the Ninja Creami outer bowl and lock it into the machine.
- Run the Lite Ice Cream or Ice Cream cycle according to your machine’s instructions.
- Check the texture; if it is crumbly or powdery, add 1–3 tbsp high-protein milk to the center of the pint.
- Run a Re-Spin cycle until the ice cream is smooth and creamy.
- Remove the pint from the machine and gently fold in the chopped chocolate sandwich cookies until evenly distributed.
- Serve immediately as soft-serve style or return to the freezer for 10–15 minutes for a firmer texture.
Notes
- Use vanilla protein powder for a classic cookies and cream flavor; chocolate protein powder will create a richer, darker ice cream.
- Allulose tends to give the smoothest texture, but you can use monk fruit or stevia blends if preferred.
- If you skip the Greek yogurt, the ice cream will still work but may be slightly less creamy.
- For smaller cookie pieces throughout, chop the sandwich cookies finely; for big bites, break them into larger chunks.
- Allulose tends to give the smoothest texture, but you can use monk fruit or stevia blends if preferred.
- If you skip the Greek yogurt, the ice cream will still work but may be slightly less creamy.
- For smaller cookie pieces throughout, chop the sandwich cookies finely; for big bites, break them into larger chunks.