Last summer, my teenagers declared war on my “healthy desserts” after I served them yet another disappointing protein pudding that tasted like chalk. But everything changed when I discovered this cookies and cream protein ice cream recipe. Now they literally fight over who gets the last scoop, and I secretly smile knowing they’re getting 20 grams of protein per serving without realizing it.
Protein ice cream transforms traditional frozen desserts by incorporating whey protein powder and lighter milk alternatives to create a treat that’s both indulgent and nutritious. Unlike regular ice cream that’s heavy on sugar and fat, this version delivers substantial protein while maintaining that creamy, satisfying texture we all crave. The Ninja Creami makes this process incredibly simple, creating restaurant-quality results at home.
Why You’ll Love This Cookies and Cream Protein Ice Cream
I’ve tested countless protein ice cream recipes, and this one finally cracked the code on taste and texture. The combination of skim milk and almond milk creates the perfect creamy base without excess calories, while the cookies and cream pudding mix adds authentic flavor that doesn’t taste artificial. You’ll get 20 grams of protein per half-cup serving, making this a legitimate post-workout treat or guilt-free dessert. The recipe uses simple ingredients you probably already have, and the Ninja Creami does all the work for you. My favorite part is how the cookie pieces distribute perfectly throughout, giving you that satisfying crunch in every bite. Even my nutrition-skeptical husband admits this tastes better than store-bought premium ice cream.
Storage & Serving Tips
Store your cookies and cream protein ice cream in the freezer for up to two weeks in an airtight container, though it rarely lasts that long in my house. Pro tip: I recommend letting it sit at room temperature for 2-3 minutes before scooping for the perfect texture. For best results, serve immediately after processing in the Ninja Creami when it’s at its creamiest consistency. This ice cream pairs beautifully with fresh berries, a drizzle of sugar-free chocolate syrup, or even crumbled in a protein smoothie bowl. I usually make a double batch since each container yields four servings, and my family devours it quickly.
Conclusion
Making protein-packed desserts doesn’t mean sacrificing flavor, and this cookies and cream protein ice cream proves it perfectly. With 20 grams of protein per serving and incredible taste, you’ll wonder why you ever settled for regular ice cream. Give this recipe a try, and watch your family’s faces light up when they realize healthy can actually taste amazing.
Cookies and Cream Protein Ice Cream
Ingredients
Equipment
Method
- Add skim milk, almond milk, vanilla whey protein, cookies & cream pudding mix, and zero-calorie sweetener to the base of your Ninja Creami. Stir well to combine all ingredients thoroughly.
- Place the Creami base in the freezer and let it freeze for 24 hours, allowing it to set properly.
- After 24 hours, remove the base from the freezer and place it into your Ninja Creami machine. Select the lite ice cream setting to process the mixture into a smooth, creamy consistency.
- Once the ice cream is blended, use a butter knife to carefully hollow out the center of the ice cream.
- Break the sandwich cookie thins into smaller pieces and add them to the hollowed center of the ice cream.
- Place the ice cream back into the Ninja Creami and use the mix-in setting to incorporate the cookie pieces evenly throughout the ice cream.
- Once the cookies are fully mixed in, your high-protein cookies and cream ice cream is ready! Scoop into bowls or cones and enjoy.
Notes
