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This Ninja Creami High Protein Cookies and Cream Ice Cream is creamy, tastes like an Oreo McFlurry and is packed with 40 grams of protein per pint. The base is made with cottage cheese which gives it a rich and creamy texture for a satisfying high-protein treat.
Recipe Highlights
- High in Protein: 40 grams of protein per pint. Also try my Protein Chia Pudding for another high-protein snack!
- Tastes like real ice cream: The blended cottage cheese base comes out super creamy after a Ninja Creami spin. For another fun frozen treat also try my Rice Paper Mochi with fresh fruit!
- 6 ingredients: Everything goes into the blender, freezes overnight, and spins up in minutes.
- Customizable: I share in the ingredient notes some easy swaps and substitutions so you can make it your own way.
If you’ve been following along for a while, you know I’m kind of obsessed with using my Ninja Creami to turn simple wholesome ingredients into delicious ice cream recipes. This Ninja Creami High Protein Cookies And Cream Ice Cream has been on heavy rotation lately, and I cannot get over how good it is.
I’ve made this one four times and finally crated the perfect recipe that tastes like an Oreo McFlurry. The base is made with cottage cheese and milk blended smooth, which gives it that thick texture without any heavy cream. Cottage cheese is one of my favourite “secret” ingredients that adds protein and creaminess to recipes without much taste. It’s also great in my Banana Cottage Cheese Muffins for a healthy snack or My Cottage Cheese Chocolate Mousse for a high-protein dessert.
One full pint comes in at 425 calories and 40 grams of protein, so go ahead and eat the entire pint if you want!
Ingredient Notes & Substitutions
Cottage cheese: I use 2% cottage cheese gives a creamier result but 0% works too. Blend it completely smooth with the milk before freezing for the best texture. You can substitute Greek yogurt (plain, full-fat or 2%) for a slightly tangier flavour with similar protein and creaminess. If you need a dairy-free option, full-fat coconut milk works well as a substitute for the cottage cheese, though you’ll lose some of the protein.
Vanilla protein powder: Adds protein and sweetness to the base. Most vanilla protein powders are sweet enough that you won’t need to add extra sweetener, but taste the base before freezing and add a splash of maple syrup if you’d like it sweeter. I recommend whey protein, I use the brand Just Ingredients Vanilla Protein.
Milk of choice: I use almond milk, but any milk works here.
Xanthan gum or sugar-free vanilla pudding mix: This is optional but it does help with texture. this ingredient acts as a stabilizer which gives the ice cream a creamier, smoother consistency. The pudding mix also adds a light vanilla flavour. If you don’t have either on hand, you can skip it (but the texture will be slightly icier.)
How To Make Ninja Creami Cookies And Cream Ice Cream
*This is a recipe overview. The full recipe with measurements and instructions can be found below in the recipe card.
Step 1: Add the ingredients to a blender and blend until smooth.
Step 2: Pour into the Ninja Creami container and freeze overnight.
Step 3: Once frozen, spin on the lite ice cream setting, then respin.
Step 4: It should look like this once spun. Add the Oreo thins to the center and spin again on the mix-ins setting.
Step 5: This is how it will look like! Eat it like this or add more crushed Oreos on top.
Ninja Creami Tips for Best Results
- Let the pint thaw before spinning: Let it sit at room temperature for 5 to 10 minutes, or run the outside of the container under hot water for 30 to 60 seconds before processing. Skipping this step is the most common cause of a grainy or icy result.
- Do not add extra liquid: I see so many people do this! If the base looks crumbly after the first spin, re-spin rather than adding milk. Adding liquid will ruin the texture.
- Spin on Lite Ice Cream: This setting is specifically made for “lighter” ice creams.
- Add mix-ins to the centre. Hollow out a well in the middle of the pint before selecting the Mix-Ins setting so the cookies get distributed evenly.
How To Store
Store any leftover Ninja Creami cookies and cream ice cream in the Ninja Creami pint container with the lid sealed in the freezer for up to 2 weeks. Before eating let the pint thaw at room temperature for 5 minutes and re-spin on the Lite Ice Cream setting until creamy.
Jess’s Recipe Tips
- Use 2-4% cottage cheese: I’ve tested this with both fat-free and 2% cottage cheese, and the 2% gives a noticeably smoother texture. A little fat goes a long way when making ice cream! Use extra cottage cheese to make a batch of Cottage Cheese Queso Dip.
- Blend the base well: Any lumps of cottage cheese left in the base will freeze and affect the final texture.
- Double the recipe: This is such an easy one to make in batches. Just blend, pour into multiple pint containers, and freeze them all at once!
- Use flavoured protein powder: Try it with chocolate, coffee, or peanut butter protein powder for a fun variation! These flavours would also be fun to use in a batch of my Fluffy Protein Powder Pancakes.
Frequently Asked Questions
You can leave these out but the ice cream will come out icier. These ingredients act as stabilizers which help keep the ice cream smooth and creamy.
The most common cause is that the pint was too frozen when it went into the machine. Always let it thaw at room temperature for 5 to 10 minutes, or run it under hot water for 30 to 60 seconds before spinning. A re-spin on the Lite Ice Cream setting usually fixes any remaining crumbly texture.
Try These Frozen Treats Next!
Desserts
Mango Lassi Popsicles
Desserts
Rice Paper Mochi
Recipes
Raw key lime pie bars
Desserts
Blueberry Greek Yogurt Popsicles
Tried this Ninja Creami Cookies And Cream Protein Ice Cream? Leave a review below and tag me @choosingchia on Instagram, TikTok, or Facebook I love seeing your recreations!
Ninja Creami Cookies and Cream Ice Cream
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 24 hours 5 minutes
- Yield: 1 pint (1 serving)
- Category: Dessert
- Method: Blend
- Cuisine: American
- Diet: Vegetarian
Description
This Ninja Creami Cookies and Cream Protein Ice Cream is packed with 40 grams of protein per pint thanks to cottage cheese and vanilla protein powder and tastes like an Oreo McFlurry!
Ingredients
- 1 cup cottage cheese (I use 2%)
- 1 cup milk of choice (I use almond milk)
- 2 tablespoons vanilla protein powder (I use Just Ingredients)
- 1 tbsp maple syrup (optional, if needed for sweetness)
- 1 teaspoon vanilla extract
- 1/2 tablespoon sugar-free vanilla Jell-O pudding mix, or 1/4 teaspoon xanthan gum (optional)
- 4 Oreo Thins, plus more for topping
Instructions
- Add the cottage cheese, milk, vanilla protein powder, vanilla extract, and pudding mix or xanthan gum (if using) to a blender. Blend until completely smooth, about 30 to 60 seconds.
- Taste the base and add a drizzle of maple syrup if you’d like it a little sweeter.
- Pour the base into a Ninja Creami pint container up to the max fill line. Seal the lid and freeze for a full 24 hours.
- When ready to spin, let the pint sit at room temperature for about 5-10 minutes or run the outside of the container under hot water for 30 to 60 seconds to thaw slightly. Do not add extra liquid.
- Place the pint in the Ninja Creami outer bowl and process on the Lite Ice Cream setting.
- Re-spin a second time.
- Use a spoon to create a well in the centre of the pint if needed and add the Oreo Thins. Spin again on the mix-ins setting then enjoy!
Notes
- The pudding mix or xanthan gum is optional but helps create a creamier ice cream that’s not icy.
- Plain 2% or full-fat Greek yogurt o2 whole milk can be substituted 1:1 for the cottage cheese.
- Store the sealed pint in the freezer for up to 2 weeks and re-spin on the Lite Ice Cream setting to serve again.
Nutrition
- Serving Size: 1 pint
- Calories: 425
- Sugar: 8g
- Fat: 16g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 40g
