This Ninja Creami Cookies and Cream Ice Cream will become a favorite of adults and kids alike! If you’re looking for a healthier version of this classic ice cream sweet treat that packs a punch of protein, look no further! This recipe gives a creaminess you only thought possible with heavy cream or whole milk, without the additional fat or tons of sugar.
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When it comes to a healthy lifestyle that prioritizes eating enough protein and minimizing excess sugar intake, the Ninja Creami Ice Cream Maker is a game changer. Knowing that I could have delicious ice cream every single day without throwing off my macro targets made me so happy! Not only that, but the fact that I could eat a large portion of it and actually get satiated was incredible.
Creating equally delicious and healthy light ice creams has become a passion of mine. These homemade healthy ice creams are so much better than the ones you find in supermarkets, such as Halo Top or Rebel. Seriously–this kitchen device is worth it. These homemade versions are lower calorie AND higher protein…and most importantly, they taste way better! I’ll never buy an overpriced “healthy” ice cream at the store again.
Both my husband and I notice that when we satisfy our sweet tooth by splitting one of our healthy protein Ninja Creami recipes, we are both so much more satisfied and less hungry the rest of the day. It is so much more satiating than a regular protein shake. I’ve never had a dessert or snack do that before–normally they just prime me to want to eat even more. Not with these delicious protein ice creams! This Ninja Creami Cookies and Cream ice cream is added sugar-free (outside of the small amount that occurs naturally in milk–but we use Fairlife milk in our Creami creations to reduce sugars).
For this protein-packed cookies and cream ice cream, you will need:
- 2% Cottage Cheese– This serves as a binder to make creamy, heavenly ice cream. We are going to blend it, so do not worry about the chunks! And no, you can’t taste it at all. If you really can’t stomach the idea of cottage cheese, Greek yogurt works as well.
- Vanilla Whey Isolate Protein Powder– The quantity of protein powder given is specifically for making a creamy texture with whey isolate. If you use another type, you may need to adjust the amount. Also, make sure you are using a good quality powder with a natural taste. Anything too artificial tasting can be overpowering in ice cream.
- Sugar-Free Cookie Dough Flavor Syrup– I’m obsessed with the Torani Sugar-Free cookie dough syrup. It adds a warm, buttery taste to your ice cream! I like it best with vanilla-based ice creams, such as this cookies & cream flavor.
- Granulated Allulose– Allulose is my sweetener of choice these days due to the neutral taste (it’s probably the most “normal” tasting of any sugar substitute I’ve tried, albeit a tiny bit less sweet than sugar) and good safety profile. Of course, you can swap for any sweetener you like.
- Vanilla Bean Paste–I like using vanilla bean paste in ice creams. You can sub vanilla extract if needed.
- Nonfat Ultrafiltered Milk– I choose Fairlike Skim milk because it’s ultra-filtered, meaning it’s creamier, has fewer carbs & sugars, and more protein per serving than regular milk. Regular milk is fine to use, too! You could also use nut milk, such as cashew milk, macadamia nut milk, or almond milk. I do not recommend oat milk because it is lower in protein and much higher in calories than other options, but you can certainly choose to use it if you wish. Just note that swapping the milk may give a slightly different consistency.
- Sugar-Free Highkey Sandwich Cookies— These are our dupe for Oreo cookies. They are very low-calorie (3 cookies for 70 calories?? Yes, please!) and add the cookie bits that we need in our ice cream.
To make this delicious, creamy ice cream, you will need a Ninja Creami ice cream machine and an immersion blender. The Ninja Creami machine is essential–this recipe will not work in other ice cream makers.
If you do not have an immersion blender, you can blend it in a regular blender (only for a few seconds–just enough to smooth it out. You don’t want to add too much air to the mixture).
You can also just whisk the ingredients together. If you choose to whisk the ingredients instead of blending, I recommend using the Greek yogurt option instead of the cottage cheese. The cottage cheese curds may sink to the bottom if you don’t blend them before freezing. You won’t have that issue with Greek yogurt, and the yogurt works just as well!
1. Weigh & Measure Ingredients
First, we will make our ice cream base. Set your Ninja Creami pint container on a kitchen scale and press tare. Add 100 grams of cottage cheese, 50 grams of protein powder, 2 tbsp cookie dough flavor syrup, 1 tbsp allulose, 1 tsp vanilla bean paste, and then 1 cup of nonfat milk.
2. Blend Ingredients
Use your immersion blender to blend everything until smooth. If you do not have an immersion blender, see my suggested tweaks above in the “Equipment Needed” section.
3. Freeze for 24 Hours
Place a lid on your pint container and set it on a level surface in your freezer for at least 24 hours. Some people leave the lid off their pint container when freezing because it can lessen the hump that sometimes develops on top. I find I get some sort of hump either way, so I prefer to cover mine because I don’t always eat them right away and want to protect against freezer burn which will ruin the flavor of your ice cream.
4. Spin Ice Cream
After your pint has frozen for at least 24 hours, you can spin it into ice cream! Put your pint container in the outer bowl, and secure the lid with the blade on top. Place it on your Ninja Creami base and spin it up until it clicks. Press the Lite Ice Cream button and wait for the cycle to complete.
If you have the Breeze model, screw your lid with the blade right onto your pint, and then twist your pint into position on your base. Press Lite Ice Cream.
While your ice cream spins, you can grab your Highkey cookies and cut then into halves or quarters to have them ready for the next step.
5. Add Mix-Ins
After your spin cycle completes, remove the outer bowl lid to check the texture of the ice cream. If it is mostly smooth, it’s time to move on to our mix-in cycle! You do not need a perfect texture at this point–remember that we will still be spinning one more time to add our mix-ins. However, it should be close. If you check the ice cream and it’s powdery and crumbly, before going to the mix-in cycle, do one more sping using the “Re-Spin” button first.
Use a knife or spoon to dig a well in the middle of the ice cream. Try to go down all the way to the bottom of the pint. Take your Highkey cookie pieces and press them down into the well you dug. Press them down as far as you can–this will help make sure your mix-ins get evenly distributed.
6. Final Spin Cycle
Once you add your cookie bits, you are going to spin again using the “Mix-In” function. Once it finishes, you should have delicious, smooth, and creamy Ninja Creami protein ice cream!
Tips & Variations
Another fun twist we absolutely love is the peanut butter-oreo ice cream combination. To make this, follow our base recipe for the Peanut Butter Ninja Creami recipe, then add the Highkey Sandwich cookies as a mix-in. It’s phenomenal!
You can also easily make cookies and cream chocolate ice cream by using chocolate protein powder instead of vanilla. I also like to add 12 grams (about 1 1/2 tablespoons) of cocoa powder to create a rich, chocolatey taste.
If you don’t have access to Highkey sandwich cookies and don’t mind adding a small amount of sugar, you can use Oreo-Os cereal as a great, low-calorie mix-in option! Instead of using the mix-in button, try stirring them in with a spoon. The mix-in cycle might chop them too small. Sprinkle some mini sugar-free chocolate chips on top for an extra treat!
This is the perfect ice cream to eat for dessert any night of the week! My husband and I eat a Ninja Creami protein ice cream nearly every day. We like to have ours in the afternoon to help hold us over for dinner.
Other Ninja Creami Recipes
Want some other Ninja Creami Protein ice cream flavors? Our Ninja Creami Recipes page has some of the BEST Ninja Creami Recipes! Check out our Chocolate-Coconut Swirl and Peanut Butter Ninja Creami flavors! Or for you coffee lovers out there, try our Ninja Creami Coffee Ice Cream.
The nutritional information for an entire pint of this Ninja Creami Cookies and Cream ice cream pint, including the cookies, is:
- Calories: 416
- Protein: 61.2 grams
- Fat: 6.9 grams
- Carbs: 52.2 grams** (The net carbs for this recipe are 20.2 grams–the majority of the total carb count includes the carbs from the Highkey cookies which use sweeteners that are shown not to be metabolized by the body or raise blood sugar levels.
While this recipe uses relatively simple ingredients, it does call for allulose and Cookie Dough flavor syrup which I know may not be common in all households.
You can replace granulated allulose with a variety of sugar substitutes. However, I would not leave the sweetener out completely. A little bit of sweetener will go a long way in creating a satisfying frozen treat.
Another often overlooked fact of sweeteners in ice cream is that they lower the freezing point of the mixture, which is essential for best results and protection of your machine (anything that freezes too hard could break it). Allulose is a monosaccharide which means “single sugar molecule.” Monosaccharides are able to lower the freezing point of a mixture more than sucrose on a gram-per-gram basis, which makes it perfect for ice cream. A neat fact about allulose is that it can also slow the rate of melting! This means your ice cream will be more scoopable after spinning. What a win!
Outside of the science of ice cream mixtures, freezing dilutes sweetness, so you do need to make your base recipe a little sweeter than you think you need to if you want it to actually taste like dessert. If you are trying to avoid all sweeteners, remember that your protein powder also contains sweeteners–so it’s not possible to make a sweetener-free protein ice cream.
As for the cookie dough flavor syrup, it’s my favorite ice cream flavoring trick I’ve tried, but it is something you can leave out if needed. If you choose not to use it, increase your sweetener of choice to 2 tbsp to make sure your ice cream is sweet enough.
Manufacturer instructions for the Ninja Creami say you must freeze for at least 24 hours. That said, so much will depend on the temperature of your freezer and the composition of the ingredients used. Many people cut it a bit short and have good results. I do not think you’re at risk of breaking your machine by spinning a pint before the 24-hour mark, but it’s good to understand how the Ninja Creami works. Each time you run a spin, the ice cream gets softer and softer. If your ice cream is not 100% frozen throughout the entire pint (it’s very hard for you to tell what’s going on in the middle of the pint just by touching the top), it can go from hard to soup in one spin. That has happened to me after an 8-hour freeze before.
This recipe does not use much fat at all. That said, sometimes when people make ice cream with heavy cream and cream cheese, the ice cream seems greasy. I recommend using reduced-fat cream cheese in those scenarios. That’s what I use for the regular ice creams I make for the kids and it helps a lot.
Oh boy, where do I start? Let me start by saying making low calorie, high protein ice cream at home isn’t possible any other way. The Ninja Creami is based on the same special technology used in the industrial Pacojet machine. This is the first time this technology has been available to home cooks in every day kitchens. Traditional ice cream makers do not have the ability to turn low fat, low sugar concoctions into anything closely resembling ice cream, no matter how long you let it churn.
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Ninja Creami Cookies and Cream Ice Cream
- Ninja Creami Ice Cream Maker Required–will not work in other ice cream makers
- Immersion Blender
- 100 grams 2% cottage cheese about 1/2 cup
- 50 grams Whey Isolate Vanilla Protein Powder 1 1/2 scoops–Must be whey isolate, see notes
- 1 tsp Vanilla Bean Paste
- 2 tbsp Sugar Free Cookie Dough Flavored Syrup optional–see notes for adjustments if omitting
- 1 tbsp Granulated Allulose or Sugar-Free Sweetener Blend of Choice
- 1 cup Nonfat Milk
- 3 High Key Sugar Free Sandwich Cookies
Instructions for Ice Cream Base
- Set your Ninja Creami Pint container on a kitchen scale and tare the weight. Add 100 grams of cottage cheese and 50 grams of vanilla protein powder. If you don't have a scale, use 1/2 cup of cottage cheese and 1 1/2 scoops of protein powder.
- Now add the rest of your ingredients except for the sandwich cookies–vanilla bean paste, cookie dough flavor syrup, granulated allulose/sweetener, and nonfat milk.
- Use an immersion blender to blend the mixture directly in the pint container until smooth.
- Transfer your Creami pint to the freezer. Freeze on a flat and level surface for 24 hours.
- When your pint has frozen for at least 24 hours, attach the pint container to your Creami lid & blade per manufacturers instructions for your model. Spin on "Lite Ice Cream".
- While the ice cream is spinning, take 3 High Key sandwich cookies and cut each one in half.
- When the spin is complete, remove the lid and check the consistency of your ice cream. If it is crumbly and powdery, reattach the lid/blade and put it back in your machine. Hit the "re-spin" button to do one more spin. If it is mostly smooth, skip to the next step.
- Take a spoon and dig out a well in the middle of your pint. Take your sandwich cookie halves and stick them in the middle of the well. Press them down into the ice cream. Replace the lid/blade on your pint and then put it back in the machine. Press the "Mix In" button.