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
Units
- 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