Ninja Creami Cookie Dough Protein Ice Cream
This Ninja Creami Cookie Dough Protein Ice Cream is creamy, high-protein, and loaded with edible cookie dough and chocolate chips. A healthy twist on a classic fave!
Servings: 1 pint
Calories: 440kcal
Ingredients
- 1 cup Fairlife 2% milk
- 1 cup unsweetened almond milk
- 1 scoop vanilla protein powder - I love PEScience Gourmet Vanilla - use code BAILEY at checkout to save money on all products
- ½ tsp vanilla extract
- ½ tsp butter emulsion
- 1 tbsp brown sugar
- 1 tbsp sugar free vanilla jello pudding mix
- 1 tbsp pb fit powdered peanut butter
- pinch of salt
- 3 tbsp edible cookie dough - can also use a cookie dough protein bar
- 1 tbsp chocolate chips
Instructions
- Add all ingredients except the cookie dough and chocolate chips to the ninja creami pint container up to the max fill line and mix well with hand held frother.
- Freeze container for 24 hours until frozen solid.
- Remove frozen pint, run under hot water for 60 seconds and install into your machine. It’s important that your pint has a level surface, otherwise it can damage the blade.
- For the first spin, press lite Ice Cream button. Remove the outer bowl lid. If ice cream is still powdery, then add back to machine and press respin button.
- Check ice cream. The final product should be creamy and have a smooth texture. If your desired consistency isn’t reached you can add a bit more liquid and spin again on the respin setting.
- Add your cookie dough bites and chocolate chips and mix again using the "mix-in" button. Enjoy!
Notes
I love PEScience Gourmet Vanilla protein powder for this recipe! Use code BAILEY at checkout to save money on all their products!
You don't necessarily have to wait the full 24 hours of freezing time. Yes, waiting the full 24 hours will give you the best, most consistent results. But if you only froze it for 12-16 hours and you’re desperate for a frozen treat, you’re not out of luck. Skip the respin button and instead, hit the Mix-Ins button after the Lite Ice Cream cycle. This prevents the ice cream from getting overworked and soupy, which can happen when the base hasn’t fully solidified.
If your ice cream comes out powdery or crumbly after the first spin, instead of immediately reaching for the milk, try hitting the respin button first. More often than not, that’s all you need to get it creamy.
I always pre-chop or crush your mix-ins ahead of time.
Nutrition
Serving: 1g | Calories: 440kcal | Carbohydrates: 32g | Protein: 45g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Cholesterol: 16mg | Sodium: 590mg | Fiber: 2g | Sugar: 16g