- High-protein
High-Protein Cookie Dough Ice Cream
A creamy vanilla protein ice cream with soft brown sugar cookie dough pieces and dark chocolate chips, balancing a light base with a rich, chewy mix-in.
- Prep
- 20 min
- Program
- CREAMIFITor LITE ICE CREAM
- Level
- Medium
- Price
- €€
Prepare the mix-ins
Let the butter soften at room temperature while you prepare the flour.
Spread the flour on a microwave-safe plate, then microwave it on maximum power for 20 seconds.
Stir the flour, then immediately repeat the 20-second heating step twice, stirring between the two passes, for a total heating time of 1 minute.
Let the flour cool completely.
Mix the cooled flour, butter, brown sugar and 8 ml of milk until a soft dough forms.
Fold in the dark chocolate chips.
Shape the dough into a disc about 1 cm thick.
Place the disc in a covered container and chill until firm enough to cut cleanly.
Cut the chilled disc into about 12 similarly sized pieces, return them to the covered container, and freeze until fully frozen.
Keep the pieces frozen until you are ready to add them.
Prepare the base
Blend 292 ml milk with the protein powder, Greek yogurt, maple syrup, vanilla extract and salt until completely smooth.
Freeze and spin
Pour the mixture into a Ninja CREAMi pint, without exceeding the MAX FILL line.
Close with the storage lid and freeze flat for 24 hours.
Once fully frozen, run the CREAMIFIT program.
No CREAMIFIT? Use LITE ICE CREAM instead.
If the texture is powdery or crumbly after the first cycle, run RE-SPIN.
Still not right after re-spinning? See how to fix the texture.
Add the mix-ins
When the ice cream is ready for mix-ins, make a hole about 4 cm wide down the center.
Take the chocolate-chip cookie dough pieces out of the freezer only when you are ready to add them. Add the frozen pieces to the hole and run the MIX-IN program once.
Serve
Serve immediately, while the ice cream is still nice and creamy.
Storing leftovers
Flatten any remaining ice cream to level the surface before returning the pint to the freezer. This will make the next spin easier and reduce unnecessary strain on the machine. Learn more about after-serving habits.
Tips
- Heat-treating the flour is essential because raw flour is not ready to eat.
- Choose a vanilla protein powder that tastes balanced when mixed with milk, as its flavor remains prominent after freezing.
- Keep the cut cookie dough frozen until the ice cream is ready for mix-ins.
Nutrition | 100 g | Pint |
|---|---|---|
| Calories | 135 | 703 |
| Protein (g) | 9.3 | 48.5 |
| Carbs (g) | 14.5 | 75.6 |
| Fat (g) | 4.7 | 24.5 |