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Ninja Creami Cookies and Cream Protein Ice Cream

Spoon in pint of oreo ice cream topped with oreos made in a Ninja Creami.
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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!

Ingredients

Scale
  • 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

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

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

Find it online: https://thatspicychick.com/ninja-creami-cookies-and-cream-protein-ice-cream/