Ninja Creami Cookies and Cream Ice Cream

5 from 1 vote

This sugar free, high protein cookies and cream flavored ice cream is just as good as the traditional ice cream you know and love!

Prep Time10

Freeze Time1

Total Time1 10

Course: Dessert, Snack

Cuisine: American

Servings: Pint

Calories: 406kcal

Author: Holly Lee

Cost: $5

Equipment

Ninja Creami Ice Cream Maker Required--will not work in other ice cream makers
Immersion Blender

Ingredients

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 teaspoon Vanilla Bean Paste
2 tablespoon Sugar Free Cookie Dough Flavored Syrup optional--see notes for adjustments if omitting
1 tablespoon Granulated Allulose or Sugar-Free Sweetener Blend of Choice
1 cup Nonfat Milk
3 High Key Sugar Free Sandwich Cookies

Instructions

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.

Blending Instructions

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.
Enjoy!

Video

Notes

This recipe has been created using Whey Protein Isolate specifically. Each type of protein powder behaves a little differently. 50 grams may be too much for other kinds of protein powders. If you have a different kind of protein powder, you may need to reduce the amount.

The sugar-free cookie dough flavor syrup is amazing, but I know that's not something often kept on hand. You can leave it out if you wish. If you leave it out, increase your sweetener to at least 2 tbsp.

Nutrition