Cookie dough ice cream is one of my favorite ice cream treats. There’s just something so satisfying about biting into a creamy ice cream that has chewy bits of cookie dough in it. I’ll show you how to make the perfect Ninja Creami Cookie Dough Protein ice cream using no bake cookies! You’ll never believe that a whole pint has 34 grams of protein and only 407 calories!
This recipe comes in at 407 calories, 34 grams of protein, 21 grams of sugar, 14 grams of fat, 58 carbs, 34 net carbs (total carbs-allulose) for the ENTIRE pint. See the recipe card at the bottom of the post for all nutrition facts.
Who doesn’t love cookie dough ice cream? I know I do! The best part is when you take a bite and get all of those little bits and pieces of cookie dough and chocolate chips. I know, I know…you’re not suppose to eat raw cookie dough! Whether it’s the raw eggs or the flour that make it unsafe to eat, you just shouldn’t do it. Don’t get me wrong…I’ve been known to take a spoonful every now and then. It’s just so good!
Well, there’s good news! You can now buy no bake cookie dough! Let me say that again…you can buy no bake cookie dough that’s safe to eat. It comes in precut cookies and in small tubs. Yes! Now you can eat as many spoonfuls of cookie dough without having to worry about the eggs and flour!
You’ve probably also noticed that you can buy frozen, bite-sized, cookie dough in the ice cream section of the grocery store. I bought it to try out with this recipe. I only bought it once and moved on to other ideas. The frozen, bagged, cookie dough bites do not have the same texture as regular cookie dough. Instead, it seems very dry and hard. When I have cookie dough I want it to almost melt in my mouth and have a little bit of a sandy texture from the sugar. The pre-bagged, frozen cookie dough does not have nearly as good of a texture or flavor as the precut cookies or tubs of cookie dough.
Tips for making Ninja Creami Chocolate Chip Cookie Dough Ice Cream:
Cookie dough ice cream is a creamy vanilla ice cream base with cookie dough bits throughout. The ice cream itself is not flavored like cookie dough. It’s the mix-ins that create the flavor and the texture. Some cookie dough ice creams have bigger chunks of cookie dough than others.
Traditional cookie dough that you would bake into cookies is not safe to eat due to having raw eggs and flour in the recipe. But, no bake cookie dough is now available at most grocery stores in pre-cut cookies and in small tubs.
Ninja Creami leftovers do not stay soft enough to scoop unless you add food grade vegetable glycerin to the mixture before freezing. (See instructions in recipe card at the bottom of the post). When mix-ins are added and then re-spun, the mix-ins get completely ground up and added to the entire base of the ice cream. You can thaw the leftover ice cream for a few minutes to let it soften up before eating. If there are no mix-ins, then you should spin the leftovers using the same process that you originally used. Do not spin frozen leftovers using the respin function.
You can use any dairy or non-dairy milk substitute that you would like. Coconut milk, unsweetened oat milk, soy milk, regular whole, reduced fat, or skim milk, half and half or heavy cream can be used. If you use heavy cream, I would recommend mixing it with a lower fat milk. Otherwise, the heavy cream can basically churn into butter and create a waxy feel on the spoon.
The Ninja Creami machine is made to process frozen solid mixtures to turn them into homemade ice cream, so you should not need to let it sit out as long as your freezer is set at the correct temperature (between 9°F and -7°F) and you are using correct ingredients. Many people do let the ice cream sit out before processing because they are afraid of breaking the machine, but most do not.
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Ingredients to make Ninja Creami Chocolate Chip Cookie Dough Protein Ice Cream:
Ingredient substitutions for making Ninja Creami Chocolate Chip Cookie Dough Protein Ice Cream:
The full ingredient list and full recipe can be found at the bottom of the post in the recipe card.
Unsweetened Almond Milk– You can use any type of dairy or dairy-free product that you would like. However, since the recipe calls for sweetener and flavorings, I would recommend choosing a milk/non-dairy milk that is unflavored and unsweetened. You can use almond milk, cashew milk, whole milk, skim milk, or any other milk of choice.
Sugar Substitute– I have found that Swerve, granulated allulose blend works great and does not have a fake sugar aftertaste. If you prefer, you can use a different sugar or sugar substitute like monk fruit sweetener or liquid Stevia. Adjust the amount based on which sugar substitute you use. The Swerve that is used in this recipe is a 1:1 ratio for regular white sugar.
Protein Powder– Use your favorite brand of unflavored protein powder. If you don’t have unflavored protein powder, you can use vanilla protein powder instead. You can substitute a premade protein shake for the powder and the unsweetened almond milk.
Guar Gum– Guar gum has no flavor and helps create a great texture. While I have not tried it in ice cream, many have found success with Xanthan gum instead of guar gum.
Lowfat Cottage Cheese– You can use plain yogurt instead of the cottage cheese. The flavor will vary a bit.
Vanilla Bean Paste– I like to use vanilla bean paste because it adds a rich, vanilla flavor without tasting like alcohol. I find that many of the extracts have a bit of an alcoholic flavor to them. Vanilla extract can be used if you prefer.
No Bake Chocolate Chip Cookie Dough– No bake chocolate chip cookies can be found at the grocery store in the refrigerated section by the canned biscuits and roll out pie crusts. You can use the pre-cut cookies or the no bake cookie dough that comes in small tubs. Just be sure to use no bake dough and not regular cookie dough.
Directions for making Ninja Creami Chocolate Chip Cookie Dough Protein Ice Cream:
Make the Ice Cream Mixture
- Pour the unsweetened almond milk, cottage cheese, protein powder, sugar substitute, vanilla bean paste, and gaur gum into a small blender and blend until all ingredients are fully combined. Pour the mixture into a Ninja Creami pint container.
- Freeze on a level surface for 24 hours. Your freezer should be between 9 and -7 degrees Fahrenheit. To avoid getting a bump on the top of the frozen mixture, freeze with the lid off of the container.
Process the Ice Cream
- After 24 hours, remove the pint container from the freezer.
- Place the pint container into the outer bowl of the Ninja Creami and then process on “LITE ICE CREAM.”
- If the ice cream is dry or crumbly looking, pour in a tablespoon or two of unsweetened almond milk and then re-spin. If the ice cream looks like little balls of ice cream (like dippin dots) respin without adding any liquid. You may have to repeat this process a couple of times.
- Dig a well down the center of the ice cream and pour in the chopped chocolate chip cookie dough pieces. Process on mix-ins.
- Remove the pint from the machine and enjoy!
Pin Ninja Creami Chocolate Chip Cookie Dough Protein Ice Cream for later!
Recipe
Chocolate Chip Cookie Dough Protein Ice Cream
Rate this Recipe
Equipment
Add Food Grade Vegetable Glycerin To Make Leftover Ice Cream Scoopable Right Out of the Freezer
Per 16 ounce pint: *Add 1 Teaspoon to full fat/full sugar bases *Add 1.5 teaspoon to high protein bases *Add 2 teaspoons to low sugar/low fat lite bases. Freeze and process per the recipe. Take the leftovers out of the freezer and scoop without having to reprocess.
Original and Deluxe Ingredient Measurements
Use the multiplier below to adjust quantities based on the machine that you own. 1X=Original 16 ounce 1.5X=Deluxe 24 ounces
Ingredients
Ice Cream Base
- 8 Fluid Ounces (236 ⅗ ml) Unsweetened Almond Milk
- ¼ Cup (52 ½ g) Lowfat Cottage Cheese (No salt added)
- 1 Scoop (1 Scoop) Unflavored Whey Protein Powder
- 2 Tablespoons (2 Tablespoons) Swerve Sugar Substitute (Granulated-Allulose Blend)
- 1 Teaspoon (1 Teaspoon) Vanilla Bean Paste
- ¼ Teaspoon (¼ Teaspoon) Guar Gum
Mix-ins
- 2 Cookies (2 Cookies) No Bake Chocolate Chip Cookie Dough (Uncooked, chopped-approximately 2 tablespoons of no bake cookie dough)
Optional
- 1-2 Tablespoons (1 Tablespoons) Unsweetened Almond Milk
Instructions
Make the Ice Cream Mixture
- Pour the unsweetened almond milk, cottage cheese, protein powder, sugar substitute, vanilla bean paste, and gaur gum into a small blender and blend until all ingredients are fully combined. Pour the mixture into a Ninja Creami pint container.
- Freeze on a level surface for 24 hours. Your freezer should be between 9 and -7 degrees Fahrenheit. To avoid getting a bump on the top of the frozen mixture, freeze with the lid off of the container.
Process the Ice Cream
- After 24 hours, remove the pint container from the freezer.
- Place the pint container into the outer bowl of the Ninja Creami and then process on "LITE ICE CREAM."
- If the ice cream is dry or crumbly looking, pour in a tablespoon or two of unsweetened almond milk and then re-spin. If the ice cream looks like little balls of ice cream (like dippin dots) respin without adding any liquid. You may have to repeat this process a couple of times.
- Dig a well down the center of the ice cream and pour in the chopped chocolate chip cookie dough pieces. Process on mix-ins.
- Remove the pint from the machine and enjoy!
Notes
Nutrition
Nutrition information is provided as a courtesy and is an estimate only. Optional ingredients are not included in the nutrition information.
Recipes that use allulose:
Allulose is a low calorie sweetener that your body doesn’t fully digest, so it provides only 0.4 calories per gram instead of 4. That’s why the calorie total doesn’t match what you’d expect from the carb count. Calories from allulose are calculated based on metabolized carbohydrates. Allulose contributes fewer calories than standard carbohydrates.
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Stephanie Paige Babikian says
I only have swerve confectioners. Will that work too?
Lauren Cardona says
It should work, although I have not tried it in this recipe.