Ninja Creami Cookies and Cream Protein Ice Cream

This Ninja Creami Cookies and Cream Protein Ice Cream is easy to make and the perfect treat for a hot summer day or when an ice cream craving hits! It’s low in calories, has 30 grams of protein for the entire pint and tastes just like real ice cream!

this recipe

The Ninja Creami ice cream maker has been a game changer for me. I am currently enjoying making and indulging in different flavors of delicious low calorie ice creams every night!

This Ninja Creami Cookies and Cream Protein Ice cream is easy to make, a delightful treat, and has 30 grams of protein and 335 calories in the entire pint! 

It’s a guilt-free healthy treat that’s perfect for you if you have a sweet tooth and love ice cream but still want to stay on track with your diet and health goals.

This protein ice cream is:

• Low in sugar. This is great for people watching their sugar intake.
• Low in fat. Using low-fat milk and nut milk instead of heavy cream and egg yolks like traditional ice cream keeps the fat content low. However, there’s no sacrificing on flavor or texture thanks to the incredible freezing and spinning technology of the Ninja Creami machine! 
• Protein-packed. This cookies and cream protein ice cream will help you meet your protein needs and keep you full and satisfied!
• Tastes just like REAL ice cream! You’ll feel like you’re eating an indulgent treat but this ice cream is a healthy dessert instead!

If you’re looking for ices cream made without an ice cream maker, try my No Churn Amaretto Ice Cream or Baileys Salted Caramel Peanut Butter Ice Cream.

Ingredient Notes and Substitutes

• Paul’s Hi-Calcium Low Fat Milk: This is an ultra-filtered low fat milk which is available in Australia and several countries in Asia. Ultra-filtered milk is higher in protein than regular whole or low fat milk and has less calories. Paul’s Hi-Calcium Low Fat Milk is a great option for those who don’t have access to Fairlife ultra-filtered milk. If you’re in the USA or Canada, you can use 2% Fairlife Milk. Alternatively, use any type of low fat or regular whole milk.
• Unsweetened Vanilla Almond Milk: Regular unsweetened almond milk or any other nut milk can be used.
• PEScience Select Cookies & Cream Protein Powder: I love this brand as it has small cookie pieces in the blend. Since it’s a whey-casein protein blend, it creates a smooth and creamy final ice cream product. Pure whey, casein, or a plant-based protein powder will work. Note that ice creams made with whey protein might be slightly less creamy than those made with whey-casein or casein protein powder. 
• Granulated White Sugar Replacement: I used Wholesome Zero Sugar which is made from erythritol. Other sugar-free sweetener options are allulose, monkfruit sweetener, or stevia. 
• Guar Gum: Acts as a thickener and also helps in preventing the formation of ice crystals.
• Xanthan Gum: Just a pinch helps in creating a firmer texture and also reduces the formation of ice crystals. During testing I found that using a combination of both guar gum and xanthan gum creates the best texture. However, you can omit the xanthan gum if you don’t have it on hand. The ice cream will still have a creamy texture won’t be icy if you use the guar gum.
• Oreo Cookies: Or you can use Oreo Thins which are thinner and crispier than the original but lower in calories. Any other type of chocolate and cream sandwich cookies will work too.

Full ingredient list and amounts are in the recipe card below.

How to Make Ice Cream in a Ninja Creami

1. Combine the ingredients. Add all the ingredients except the oreo cookies to the Ninja Creami pint container.

2. Mix until evenly combined. A handheld frother or stick blender is great for speeding up this process and getting rid of protein powder clumps. However, you can also just mix with a spoon until thoroughly combined. Freeze for 24 hours until frozen solid.

3. Place the pint in the outer bowl and lock the lid. Press the ‘Light Ice Cream’ button for the first spin. 

4. Add mix-ins. Make a hole in the middle of the pint and add half of the crushed Oreo cookie pieces and push them down. Cover and lock the lid. Reinstall into the machine and press the “Mix In” button. 

5. Enjoy! Remove the pint from the machine. The ice cream should be creamy, smooth and of scoopable consistency. Smooth out the top with the back of a spoon and add the remaining broken up Oreo cookie pieces. Then enjoy!

Full detailed instructions are in the recipe card below.

Ninja Creami Tips and Hacks

• Add stabilizers or sugar-free instant jello pudding mix. Guar gum helps with the reduction of ice crystals while xanthan gum aids in giving you a scoopable ice cream texture too. They create a better texture for any low fat or light Ninja Creami ice creams. If you prefer not to use them, use 1 tablespoon of sugar-free instant jello pudding mix which already has stabilizers or emulsifiers such as xanthan gum in them. Keep in mind the pudding mix is already sweetened so you can reduce the amount of sweetener you use.
• Freeze for 24 hours for best texture. If you try to spin the ice cream mixture after only a couple of hours, the ice cream will be very loose and more like a thick milkshake. 
• Tips before you spin. Remove the pint and set it on the counter for 5-10 minutes. Then run the bottom of the container under warm water from the sink for 30-60 seconds to help loosen up the icy edges from the sides of the container.
• Run a butter knife around the edges of the container after the first spin. It’ll help incorporate any icy parts into the center of the ice cream. The paddle can’t reach the edges of the container so this way the icy parts get blended in upon running the “mix-in” or “re-spin” setting. 
• Purchase extra Ninja creami pints. You’ll want to make several pints and flavors so that you always have one ready to go anytime an ice cream craving hits!

Variations

• Use any type of milk. Low fat milk, whole milk, ultra-filtered milk, soy milk, unsweetened coconut milk or any type of nut milk will work for this recipe.
• Use sugar-free instant jello pudding mix. If you don’t have guar gum or xanthan gum, it will also work to help to reduce iciness and create a creamy ice cream since it has emulsifiers/stabilizers incorporated in it already.
• Adjust the sweetness level to taste. Feel free to use less or more sweetener depending on your preference. Note that the sweetness level in ice cream reduces after freezing. If you taste test your mixture before freeing and it is overly sweet, it will be less sweet after you spin it and most likely just perfect.
• Use a natural sweetener. Maple syrup, honey, date syrup or coconut sugar are great options.
• Use vanilla protein powder. If you don’t have cookies and cream flavored protein powder, use vanilla flavored protein powder and additional broken up pieces of Oreo cookies or Oreo Thins to yield a similar flavor. 

FAQs

MADE THIS RECIPE? If you make this recipe, leave a comment below and let me know how you liked it! Take a photo and tag it with @thatspicychick on Instagram and hashtag it #thatspicychick and I’ll be sure to share your masterpiece!

STAY CONNECTED! You can also follow me on Pinterest, Facebook or Instagram. Sign up for my email list to get my latest recipe in your inbox weekly!

More Ice Cream You’ll Love

Baileys Espresso Crème Ice Cream (No Churn)

No Churn Amaretto Ice Cream (with Disaronno Velvet & Honey Roasted Almonds)

Baileys Salted Caramel Peanut Butter Ice Cream (No Churn)

S’mores Ice Cream (No Churn)

Pumpkin Spice Ice Cream (with Ginger Snaps & Roasted Pecans)

Baileys Strawberries & Cream Ice Cream (No Churn)

Ninja Creami Cookies and Cream Protein Ice Cream

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This Ninja Creami Cookies and Cream Protein Ice Cream is easy to make and the perfect treat for a hot summer day or when an ice cream craving hits! It’s low in calories, has 30 grams of protein for the entire pint and tastes just like real ice cream!

• Author: Lavina
• Prep Time: 5 minutes
• Freezing Time: 24 hours
• Cook Time: 0 minutes
• Total Time: 24 hours 5 minutes
• Yield: 1 1x
• Category: Desserts
• Method: Freeze
• Cuisine: American

Ingredients

Scale 1x2x3x

• 100ml / 3.5 fluid ounces Paul’s Hi-Calcium Low Fat Milk (or use 2% Fairlife Milk or any milk – note 1)
• 250ml / 1 cup Unsweetened Vanilla Almond Milk (or any nut milk)
• 32 grams / 1 scoop PEScience Select Cookies & Cream Protein Powder
• 40 grams / 3 TBSP + 1 TSP Granulated White Sugar Replacement (I used Wholesome Zero Sugar, erythritol – note 2)
• ¼ TSP Guar Gum (note 3)
• ⅛ TSP Xanthan Gum (optional – note 3)
• 27.6 grams / 3 Oreo Cookies – broken up into pieces

Cook Mode Prevent your screen from going dark

Instructions

1. Combine the ingredients: Add the low fat milk, unsweetened vanilla almond milk, cookies and cream protein powder, white sugar replacement, guar gum and xanthan gum to the Ninja Creami pint. Use a frother or handheld stick blender to mix until evenly combined.
2. Freeze: Place the container in the freezer on a level surface and freeze for 24 hours until frozen solid.
3. Prepare for spinning: Remove the pint and set on the counter for 5-10 minutes. Then run the bottom of the container under warm water from the sink for 30-60 seconds to help loosen up the icy edges from the sides of the container. Pat-dry the container bottom and remove the pint lid. Place the pint in the outer bowl and lock the lid.
4. Spin: Turn on your Ninja Creami and install the outer bowl into the machine. Press the “Light Ice Cream” button for the first spin.
5. Add mix-ins: Remove the outer bowl lid and run a butter knife around the edges of the container to help incorporate the any icy parts into the ice cream. Make a hole in the middle of the pint and add half of the broken up Oreo cookie pieces and push them down. Cover and lock the lid. Reinstall into the machine and press the “Mix-In” button.
6. Enjoy! Remove the pint from the machine. The ice cream should be creamy, smooth and of scoopable consistency. Smooth out the top with a spoon and add the remaining broken up Oreo cookie pieces. Then enjoy!

Equipment

Ninja Creami Deluxe

Buy Now →

Ninja CREAMi Ice Cream Maker

Buy Now →

Ninja Creami pints

Buy Now →

Notes

1. Paul’s Hi-Calcium Low Fat Milk. This is an ultra-filtered low-fat milk which is available in Australia and several cities in Asia. Ultra-filtered milk is higher in protein than regular whole or low-fat milk and has less calories. Paul’s Hi-Calcium Low Fat Milk is a great option for those who don’t have access to Fairlife ultra-filtered milk. If you’re in the USA or Canada, you can use 2% Fairlife Milk. Alternatively, use any type of low fat or regular whole milk.
2. Granulated White Sugar Replacement. I used Wholesome Zero Sugar which is made from erythritol. Other sugar-free sweetener options are allulose, monkfruit sweetener or stevia. You can also use a natural sweetener such as maple syrup, honey or coconut sugar. Note that the sweetness level in ice cream reduces after freezing. If you taste test your mixture before freeing and it is overly sweet, it will be less sweet after you spin it.
3. Guar Gum and Xanthan Gum. These two stabilizers act as thickeners and help in preventing the formation of ice crystals. They also help create a firmer scoopable ice cream texture. During testing I found that using a combination of both guar gum and xanthan gum creates the best texture. However, you can omit the xanthan gum if you don’t have it on hand. The ice cream will still have a creamy texture and not be icy if you use the guar gum. An alternate option is using 1 tablespoon of sugar-free instant jello pudding mix (vanilla flavored) which already has stabilizers or emulsifiers such as xanthan gum in it. Keep in mind the pudding mix is also already sweetened so you can reduce the amount of sweetener you use.
4. Ice cream consistency. If you prefer a creamier, slightly loose textured ice cream, spin again on the “Re-spin” setting after the initial “Light Ice Cream” spin. Do this BEFORE adding the Oreo cookie pieces to the center and spinning on the “Mix-In” setting. Once your desired consistency is reached, proceed with step 5 as indicated.
5. Storing leftovers. If you can’t finish the pint, level and smooth out the top with the back of a spoon. Cover and place in the freezer. It will freeze solid again. When ready to enjoy the leftovers, spin on “Light Ice Cream” or “Ice Cream”. DO NOT spin on the “Re-spin” function as the ice cream has frozen back into its original state and using the “Re-spin” function can break the machine.

Nutrition

• Serving Size: 1 pint
• Calories: 335
• Sugar: 17.6g
• Sodium: 497mg
• Fat: 11.9g
• Saturated Fat: 4.5g
• Unsaturated Fat: 3g
• Trans Fat: 0.1g
• Carbohydrates: 29.2g
• Fiber: 2.1g
• Protein: 30g
• Cholesterol: 49mg

This post may contain affiliate links. We are a part of the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn a small commission (at no extra cost to you) by linking to Amazon.com and affiliated sites. The nutritional information provided is approximate and can vary based on several factors. It should only be used as a general guideline. For more information, please see our Disclosure.