The Ninja Creami Cookie Dough Protein Ice Cream You'd Never Guess Is Healthy — and Ready in 24 Hours
The first perfect scoop was a revelation: creamy, rich, packing 20 grams of protein per serving, and loaded with safe-to-eat cookie dough chunks. This Ninja Creami cookie dough protein ice cream recipe is creamy and high-protein—save it for your next meal prep Sunday.
Equipment
- Ninja Creami pint container
- Ninja Creami machine
- Hand-held frother
- Hot water (for loosening pint)
- Rubber spatula
Ingredients
Base
- 1 cup Fairlife 2% milk
- 1 cup unsweetened almond milk
- 1 scoop vanilla protein powder
- ½ tsp vanilla extract
- ½ tsp butter emulsion
- 1 tbsp brown sugar
- 1 tbsp sugar free vanilla jello pudding mix
- 1 tbsp pb fit powdered peanut butter
- 1 pinch salt
Mix-ins
- 3 tbsp edible cookie dough
- 1 tbsp chocolate chips
Instructions
- In your Ninja Creami pint container, combine the Fairlife milk, almond milk, vanilla protein powder, vanilla extract, butter emulsion, brown sugar, sugar-free pudding mix, powdered peanut butter, and the pinch of salt. Use your hand-held frother to mix everything until completely smooth—no lumps of powder. This takes about a minute.
- Seal the pint with the lid and place it flat in your freezer set to 0°F (-18°C). Freeze for exactly 24 hours. A shorter freeze leads to icy texture; a longer one can make the base too hard to spin evenly. This is the most important step—don't rush it.
- After 24 hours, remove the pint and run the outside under hot tap water for 60 seconds—this loosens the sides so the blade doesn't stall. Dry the base and check the surface is level. Pop it into the outer bowl and install it in the machine.
- Press the Lite Ice Cream button. The machine will sound like it's struggling at first—that's normal. Once it finishes, remove the outer bowl lid and check the texture. If it looks powdery or crumbly, return the pint to the machine and press the Respin button once. Watch it transform into a smooth, soft-serve consistency.
- After the respin, the ice cream should be smooth and creamy. If it's still dry, add one tablespoon of almond milk (or any milk), stir briefly, and spin again on Respin. This adds enough moisture for the blade to catch properly.
- Spoon the edible cookie dough bites and chocolate chips onto the top of the spun ice cream. Place the pint back in the machine and press the Mix-In button. It will blend them in without over-mixing. Scoop immediately or return to the freezer for a firmer texture.
Notes
Store in the original pint container with the lid on. It keeps for up to 5 days in the freezer set to 0°F (-18°C). The texture is best within 3 days; after that it becomes a bit harder. Let it sit on the counter for 5 minutes before scooping.
It's great on its own, or try with a drizzle of warm chocolate sauce and fresh raspberries, or crumble a graham cracker on top for a s'mores vibe. Kids love it sandwiched between two cookies—instant ice cream sandwich.
Troubleshooting: If icy, ensure you use Fairlife 2% milk and the full tablespoon of sugar-free pudding mix. The butter emulsion is also critical. If the pint is too hard to spin, run under hot tap water for 60 seconds.