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Ninja Creami Chocolate Chip Cookie Dough Protein Ice Cream

5 from 1 vote
Lauren Picture for Posts
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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.

Ninja Creami

This recipe was made using the Ninja™ Creami

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!

Ninja Creami Chocolate Chip Cookie Dough Protein Ice Cream

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.

Ninja Creami Chocolate Chip Cookie Dough Protein Ice Cream

Ninja Creami Chocolate Chip Cookie Dough Protein Ice Cream

Tips for making Ninja Creami Chocolate Chip Cookie Dough Ice Cream:

What is 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.

Is cookie dough safe to eat?

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.

Do you have to respin Ninja Creami leftovers?

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.

What can be used instead of the almond milk in this recipe?

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.

Do you need to let the ice cream sit out before processing?

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.

Looking for more Ninja Creami Protein Ice Cream Recipes?

Ingredients to make Ninja Creami Chocolate Chip Cookie Dough Protein Ice Cream:

Ninja Creami Chocolate Chip Cookie Dough Protein Ice Cream ingredients

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

  1. 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.
  2. 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.
Ninja Creami Chocolate Chip Cookie Dough Protein Ice Cream Make the Ice Cream

Process the Ice Cream

  1. After 24 hours, remove the pint container from the freezer.
  2. Place the pint container into the outer bowl of the Ninja Creami and then process on “LITE ICE CREAM.”
  3. 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.
  4. Dig a well down the center of the ice cream and pour in the chopped chocolate chip cookie dough pieces. Process on mix-ins.
  5. Remove the pint from the machine and enjoy!
Ninja Creami Chocolate Chip Cookie Dough Protein Ice Cream Process the Ice Cream

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Recipe

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Chocolate Chip Cookie Dough Protein Ice Cream

5 from 1 vote
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Servings: 1 Pint
Calories: 406.57kcal
Prep Time: 5 minutes
Freeze Time: 1 day
Total Time: 1 day 5 minutes
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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. ***This is a guideline and adjustments may be needed based on your recipe.

(Click here) This is the food grade vegetable glycerin that I experimented with.

Original, Breeze, Swirl, and Deluxe Ingredient Measurements

Use the multiplier below to adjust quantities based on the machine that you own. ***If you have the Original, Breeze, or Swirl machine, which use 16 ounce containers, choose the 1X option. ***If you have the Deluxe or XL machine, which use 24 ounce containers, choose the 1.5X option.

Ingredients
 

Ice Cream Base

Mix-ins

Optional

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

Can you use premade cookies in this recipe instead of using raw cookie dough?
You can. However, the taste and texture will be much different than if you were to use the raw cookie dough. The cookie dough adds sweetness and a sugary texture to the ice cream. If you use regular cookies, the texture will be a bit grainy from the cookie crumbles, and it will not be quite as sweet as the cookie dough tastes a bit sweeter than baked cookies do.
What do you do with leftover cookie dough ice cream?
I would not recommend re-processing cookie dough ice cream as the cookie dough pieces will get completely combined with ice cream base. All of the little chunks of cookie dough will get ground up and will create a cookie dough flavored ice cream, but there won’t be any cookie dough chunks. Instead of reprocessing the leftovers, allow the container to sit on the counter, microwave it, or run it under warm water until the ice cream is soft enough to eat.

Nutrition

Calories: 406.57kcal | Carbohydrates: 57.59g | Protein: 34g | Net Carbs (Total Carbs-Allulose Carbs): 33.59g | Fat: 13.75g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 90mg | Sodium: 357.7mg | Potassium: 430mg | Fiber: 1.59g | Sugar: 21g | Vitamin A: 170IU | Calcium: 655mg | Iron: 1.82mg

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.

Have you tried this recipe? Let us know how it turned out in a comment below!

Leave a comment and rate this recipe!

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  1. Stephanie Paige Babikian says

    I only have swerve confectioners. Will that work too?

    Reply

    • Lauren Cardona says

      It should work, although I have not tried it in this recipe.

      Reply