Cookies and Cream Protein Ice Cream
A cold, creamy scoop that delivers muscle-building protein with a cookies-and-cream flavor, perfect for post-workout recovery or as a kid-friendly dessert.
- Prep Time: 15 minutes
- Cook Time: 1440 minutes
- Total Time: 1455 minutes
- Yield: 2-3 servings
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: High Protein
Ingredients
Scale
- 1 cup skim milk (240 ml)
- 1 cup unsweetened almond milk (240 ml)
- 1 scoop vanilla whey protein (about 30 g)
- 1 tablespoon cookies & cream instant pudding mix (about 10 g)
- 1 tablespoon zero-calorie sweetener (erythritol, stevia blend, or monk fruit)
- 2 sandwich cookie thins (about 15 g)
Instructions
- In the Ninja Creami pint, add skim milk, almond milk, vanilla whey protein, cookies & cream pudding mix, and sweetener. Stir vigorously until uniform.
- Seal the container and freeze upright for 24 hours.
- After 24 hours, place the frozen pint into your Ninja Creami and select the lite ice cream program to process until smooth.
- Create a small hollow in the center of the spun ice cream using a butter knife.
- Break the sandwich cookie thins into small chunks and add them into the hollow.
- Return the pint to the machine and use the mix-in setting to fold the cookie pieces evenly through the ice cream.
- Scoop immediately into bowls or cones and enjoy.
Notes
Store leftovers in an airtight container in the freezer for up to 2 weeks. Let it sit at room temperature for 3-5 minutes before scooping.
Find it online: https://www.mealbreeze.com/cookies-and-cream-protein-ice-cream/