Ninja Creami Chocolate Chip Cookie Dough Protein Ice Cream
Creamy, protein-packed, and loaded with chunks of chocolate chip cookie dough, this Ninja Creami ice cream is the perfect guilt-free treat. With a smooth texture and rich flavor, it’s a healthier twist on a classic favorite.
- Prep Time: 10 minutes
- Cook Time: None
- Total Time: 24 hours 10 minutes (includes freezing time)
- Yield: 1 pint (1–2 servings) 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
Ice Cream Base:
- 8 fl oz (236 ml) unsweetened almond milk
- ¼ cup (52 g) low-fat cottage cheese (no salt added)
- 1 scoop unflavored whey protein powder
- 2 tbsp Swerve sugar substitute (granulated allulose blend)
- 1 tsp vanilla bean paste (or extract)
- ¼ tsp guar gum
Mix-ins:
- 2 cookies no-bake chocolate chip cookie dough, chopped (~2 tbsp)
Optional:
- 1–2 tbsp unsweetened almond milk (for texture adjustment)
Instructions
- Blend the Base: Combine almond milk, cottage cheese, protein powder, sugar substitute, vanilla bean paste, and guar gum in a blender. Blend until completely smooth.
Tip: Ensure no lumps remain for a creamy texture. - Freeze: Pour the mixture into a Ninja Creami pint container. Freeze on a flat surface for 24 hours without the lid to avoid uneven freezing.
- Process the Ice Cream: Place the frozen pint into the Ninja Creami machine and process using the “Lite Ice Cream” setting. If crumbly or dry, add 1–2 tbsp almond milk and re-spin until smooth.
- Add Mix-ins: Create a well in the center of the ice cream and add chopped cookie dough pieces. Use the “Mix-in” setting to evenly distribute them throughout.
- Serve: Scoop into bowls or cones and enjoy immediately for the best texture!
Notes
Serving Suggestions:
- Garnish with extra cookie dough chunks or drizzle with melted chocolate for added indulgence.
Tips & Tricks:
- For smoother results, ensure your freezer is set between -7°F to 9°F (-22°C to -13°C).
- Avoid reprocessing leftovers to maintain mix-in texture.
Storage & Reheating:
- Store any leftovers in an airtight container in the freezer for up to two days. Allow to sit at room temperature for 5–10 minutes before serving to soften slightly.