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If you love chocolate cookies and chocolate ice cream, then this Ninja Creami Double Chocolate Cookie Protein Ice Cream is going to be your new favorite recipe! It has a deep, rich dark chocolate base with mini Oreo pieces AND chunks of raw no-bake cookie dough mixed right in, and it tastes genuinely indulgent and nothing like a protein shake. I mean it!!!
This recipe comes in at 392.78 calories, 32.06 grams of protein, 15.17 grams of sugar, 10.83 grams of fat, and 47.67 carbs for the ENTIRE pint. See the recipe card at the bottom of the post for all nutrition facts.
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The base of this Ninja Creami protein ice cream is built with a chocolate protein shake, sugar-free instant chocolate pudding mix, and dark cocoa powder. That combination gives you a deep, fudgy chocolate flavor that makes this taste like REAL ice cream and not like a frozen protein shake. Dark cocoa powder is the same thing as Dutch processed cocoa powder, and if you have been using regular cocoa powder in your Ninja Creami recipes, trust me, switch to dark. The difference in flavor is VERY noticeable.
The cookie dough in this recipe is a big deal and I want to make sure you use the right kind. You need the eat-or-bake cookie dough that comes in the refrigerated section of the grocery store, usually right near the canned biscuits. It is specifically made to be safe to eat without baking, so no raw eggs, no uncooked flour, no worries. The texture of this stuff as a Ninja Creami mix-in is SO much better than anything frozen or shelf-stable that I have tried. It is AMAZING!!!
Two cookies in one pint is not something you see every day, and the combination here is really what makes this recipe special. The mini Oreo pieces give you that classic chocolate cookie crunch. The soft cookie dough chunks give you something completely different in every bite. Together they make this whole thing feel like a loaded chocolate cookie ice cream.
Make sure you break the mini Oreos into smaller pieces before you add them to the well in the ice cream. If you drop them in whole, some of them will stay intact and you will not get cookie distributed throughout the entire pint. Breaking them up first gives you cookie flavor and texture in every single spoonful instead of just a few bites. Same goes for the cookie dough. Chop it into small pieces so it spreads throughout the pint evenly.
This is a high protein, lower-fat and lower-sugar recipe, which is exactly why the lite ice cream setting is the right button to press on the Ninja Creami ice cream maker. If the ice cream comes out dry and crumbly after that first spin, do not panic. Just add a tablespoon or two of chocolate almond milk and re-spin. The chocolate almond milk helps with the texture and sneaks in a little extra chocolate flavor at the same time, which is always a win.
Tips for making Ninja Creami Double Chocolate Cookie Protein Ice Cream
Traditionally, it is not safe to eat raw cookie dough since it has raw eggs and uncooked flour in it. But now there is eat-or-bake cookie dough available in the refrigerated section of the grocery store, usually near the canned biscuits, that is completely safe to eat without cooking. And it is AMAZING!!! The texture of the eat-and-bake cookie dough is so much better in Ninja Creami creations than all of the frozen or shelf-stable cookie dough I have tried.
Breaking the cookies into smaller pieces before adding them as mix-ins helps make sure the cookie flavor and texture are distributed throughout the entire pint instead of concentrated in one spot. If you add them whole, some pieces may stay intact and you will end up with most of your cookie in just a few bites instead of getting it in every spoonful.
Yes! Any chocolate protein shake you like will work in this recipe. I use Premier Protein chocolate shakes, but Fairlife chocolate protein shakes are also a really popular option for Ninja Creami protein ice cream recipes. Just taste your shake before adding it to the mixture since the shake flavor does carry through to the final ice cream.
Yes, any chocolate sandwich cookie broken into pieces works great here. Regular Oreos, Double Stuf Oreos, or even chocolate graham crackers are all solid options. Just remember to break them into smaller pieces before adding them so the cookie gets distributed throughout the whole pint.
This recipe is high in protein and lower in fat and sugar, which is exactly the type of base the lite ice cream setting is designed for. Using the regular ice cream setting on this type of recipe will not give you the best results. The lite ice cream button is the right choice for Ninja Creami protein ice cream recipes like this one.
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Ingredient tips and substitutions
The full ingredient list is at the bottom of this post in the recipe card.
- Chocolate Protein Shake: I used a Premier Protein chocolate shake, but any chocolate protein shake you enjoy will work. Just taste it first because the flavor of the shake does come through in the final Ninja Creami protein ice cream.
- Sugar-Free Instant Chocolate Pudding Mix: Regular instant chocolate pudding mix works just as well. Make sure it is INSTANT only and not cook-and-serve or premade, as those will not work correctly as a thickener.
- Dark Cocoa Powder: Dark cocoa powder is the same as Dutch processed cocoa powder and gives this Ninja Creami protein ice cream a much richer, deeper chocolate flavor than regular cocoa powder. You can also use cacao powder as a substitute.
- Mini Oreo Cookies: Regular full-size Oreos broken into smaller pieces work exactly the same way. You can also use any other chocolate sandwich cookie or chocolate graham crackers as a mix-in.
- No Bake Chocolate Chip Cookie (Raw): Use the eat-or-bake refrigerated cookie dough from the grocery store near the canned biscuits. Do not use traditional raw cookie dough with raw eggs or uncooked flour. You could also substitute chopped peanut butter cups or chocolate chips as a mix-in instead.
- Chocolate Almond Milk (Optional): This is only needed if the ice cream comes out dry or crumbly after the lite ice cream setting. Any dairy or non-dairy milk works here, including Fairlife milk, oat milk, or regular 2% milk.
Directions for Making the Ice Cream Mixture
- Pour the chocolate protein shake, pudding mix, and cocoa powder into a small blender and blend together until the pudding mix is completely combined with the liquids. Pour the mixture into the 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.
Directions for Processing the Ice Cream Mixture
- 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 (like sand), pour in a tablespoon or two of chocolate almond milk and then re-spin. If the ice cream looks like little balls of ice cream, respin without adding liquid. You may have to repeat this process a couple of times.
- Dig a well down the center of the ice cream and pour the Oreo cookie pieces and cookie dough down the center of the ice cream (you might have to push the cookies down the center with a spoon), and then process on mix-ins.
- Remove the pint from the machine and enjoy!
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Recipe
Ninja Creami Double Chocolate Cookie Protein Ice Cream
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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.
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
- 11.5 Ounces (326 g) Chocolate Protein Shake
- 2 Tablespoons (2 Tablespoons) Sugar-Free Instant Chocolate Pudding Mix
- 1 Tablespoon (1 Tablespoon) Dark Cocoa Powder
Mix-ins
- 5 (5) Mini Oreo Cookies (Broken Up)
- 1 (1) No Bake Chocolate Chip Cookie (Raw-Chopped into small pieces: approximately 1 tablespoon of no bake cookie dough)
Optional
- 1-2 Tablespoons (1 Tablespoons) Chocolate Almond Milk
Instructions
Make the Ice Cream Mixture
- Pour the chocolate protein shake, pudding mix, and cocoa powder into a small blender and blend together until the pudding mix is completely combined with the liquids. Pour the mixture into the 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 (like sand), pour in a tablespoon or two of chocolate almond milk and then re-spin. If the ice cream looks like little balls of ice cream, respin without adding liquid. You may have to repeat this process a couple of times.
- Dig a well down the center of the ice cream and pour the Oreo cookie pieces and cookie dough down the center of the ice cream (you might have to push the cookies down the center with a spoon), and then 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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