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Ninja Creami Raspberry Sugar Cookie Protein Ice Cream

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Raspberry and sugar cookie might sound like a random combination, but trust me on this one. This Ninja Creami Raspberry Sugar Cookie Protein Ice Cream has a bright, concentrated raspberry flavor from a cooked sauce and sweet little bites of cookie dough mixed all the way through. It packs over 30 grams of protein into the ENTIRE pint.

This recipe comes in at 370 calories, 31.87 grams of protein, 17.22 grams of sugar, 10.46 grams of fat, 46.09 grams of carbs, approximately 40 net carbs (total carbs minus fiber and Swerve) for the ENTIRE pint. See the recipe card at the bottom of the post for all nutrition facts.

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The raspberry sauce is what makes this recipe stand out from a standard protein ice cream. Cooking fresh or frozen raspberries down with sweetener, lemon juice, and cornstarch concentrates all of that bright berry flavor into something INTENSE. If you just blended raw raspberries into the base, the flavor would be much more muted and you would lose that punch of real fruit taste. The extra few minutes at the stove are completely worth it.

Let’s talk about the cookie dough, because it is the part that makes this recipe REALLY fun. You’re using the refrigerated “Eat or Bake” sugar cookie dough that’s safe to eat raw. It’s soft enough that the Ninja Creami mix-ins function distributes it beautifully throughout the pint, giving you little pockets of sweet, doughy goodness against that tart raspberry base. It’s a combination that honestly works way better than you’d expect.

Ninja Creami Raspberry Sugar Cookie Protein Ice Cream in pint container

This recipe is processed on the Lite Ice Cream setting, and there is a specific reason for that. The base is built around a vanilla protein shake, which is lower in fat and sugar than a traditional ice cream base. The Lite Ice Cream setting is designed for exactly that kind of mixture, and it gives you a thick, creamy texture instead of an icy one. Using the regular Ice Cream setting on a lower fat, lower sugar base will not give you the same result.

Ninja Creami Raspberry Sugar Cookie Protein Ice Cream creamy texture

Guar gum might look a little unfamiliar on this ingredient list, but don’t skip it. It’s a stabilizer, and it is what keeps this Ninja Creami protein ice cream from coming out chalky or icy after processing. Protein ice cream without a stabilizer can be really unpredictable in texture, and guar gum is the thing that fixes that. If you can’t find it, xanthan gum is a similar option and can be used at a 1:1 ratio.

Ninja Creami Raspberry Sugar Cookie Protein Ice Cream scooped

If you love fruity desserts, this pint is going to be a new favorite. The raspberry flavor is bright and bold from the cooked sauce, the cookie dough bites add a sweetness that balances it perfectly, and the whole thing is thick and creamy. You would never guess it’s a protein ice cream. And you’re getting over 30 grams of protein while eating the ENTIRE thing.

Tips for making Ninja Creami Raspberry Sugar Cookie Protein Ice Cream

Does this recipe use cookie dough or cookies?

This recipe uses unbaked, raw cookie dough, but it’s not safe to eat just any raw cookie dough. Look for the kind that says “Eat or Bake” on the packaging, which is safe to eat raw or bake into cookies. It’s found in the refrigerated section of the grocery store, usually right by the canned biscuits.

Why does this recipe need to have some of the ingredients cooked before they are added to the ice cream base?

Cooking the fruit with sugar helps bring out the sweetness and makes the flavor much more intense than you would get from using just the raw fruit. If you don’t have time to make the sauce, you can use jam instead. The flavor will be similar.

Can I use frozen raspberries instead of fresh raspberries?

Yes! Fresh raspberries and frozen raspberries both work great in this recipe. If you’re using frozen raspberries for the sauce, there’s no need to thaw them first since they’re going straight into the saucepan. For the mix-ins, just make sure the frozen raspberries are fully thawed before adding them into the pint.

What do I do if the ice cream comes out dry or crumbly after processing?

If it looks like sand after processing, add one to two tablespoons of unsweetened almond milk and re-spin. If it comes out looking like little balls of ice cream instead, re-spin without adding any liquid. You may need to repeat this a couple of times to get the texture right.

Can I use a different protein shake?

You can use a different brand of vanilla protein shake, but keep in mind the flavor of the shake will affect the final flavor of the ice cream, so taste it before you use it. You can also use dairy mixed with protein powder instead of a shake, but you may need to adjust the flavor and sweetness based on what you use. The total volume should stay the same as what’s listed in the recipe.

Looking for more Ninja Creami Protein Ice Cream Recipes?

Ingredient tips and substitutions

The full ingredient list is at the bottom of this post in the recipe card.

Ninja Creami Raspberry Sugar Cookie Protein Ice Cream ingredients
  • Vanilla Protein Shake – A vanilla protein shake is the base of this recipe; Premier Protein vanilla and Fairlife both work great, but any vanilla shake should do the job. If you prefer, you can use dairy mixed with protein powder instead, but you may need to adjust the flavor and sweetness based on what you use, and the total volume should stay the same as what’s in the recipe.
  • Raspberries – Fresh raspberries or frozen raspberries (thawed for the mix-ins) both work well; the cooked raspberry sauce is what gives this Ninja Creami protein ice cream its concentrated, bright berry flavor.
  • Swerve Sugar Substitute (Granulated-Allulose Blend) – You can use your sweetener of choice or regular sugar; use one that is granulated and a 1:1 ratio with sugar so you don’t need to adjust the amount in the recipe.
  • Corn Starch – The cornstarch thickens the raspberry sauce; arrowroot powder can be used at about a 1:1 ratio as a substitute. (
  • Lemon Juice – Fresh or store-bought lemon juice both work fine; the lemon juice brightens the raspberry flavor and balances the sweetness of the sauce.
  • Guar Gum – Guar gum is the stabilizer that helps give this Ninja Creami protein ice cream a creamy texture instead of a chalky or icy one; if you can’t find it, xanthan gum can be used as a substitute at a 1:1 ratio.
  • Unsweetened Almond Milk (Optional) – This is only needed if the ice cream comes out dry or crumbly after processing; you can use any dairy or non-dairy milk you have on hand, like whole milk, 2% milk, coconut milk, or oat milk.
  • Eat or Bake Sugar Cookie Dough – Make sure you are using the kind that specifically says “Eat or Bake” on the package, as regular homemade cookie dough that hasn’t been heat-treated is not safe to eat raw. It’s in the refrigerated section of the store near the canned biscuits.

Directions for Making the Ice Cream Mixture

  1. In a small saucepan, over medium heat, cook ½ cup of raspberries with 2 teaspoons of swerve sugar substitute, 1 teaspoon of cornstarch, 2 teaspoons of water, and 1 teaspoon of lemon juice. Cook for about 5 minutes. Let cool.
  2. Pour the vanilla protein shake, raspberry sauce, and guar gum into a small blender and blend until well combined. Pour the mixture into the Ninja Creami pint container.
  3. 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.
Making the Ninja Creami Raspberry Sugar Cookie Protein Ice Cream mixture

Directions for Processing the Ice Cream Mixture

  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 (like sand), 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, respin without adding liquid. You may have to repeat this process a couple of times.
  4. Pour 5 raspberries and the chopped-up cookie dough down the center of the ice cream (you might have to push the mix-ins down the center with a spoon), and then process on mix-ins.
  5. Remove the pint from the machine and enjoy!
Processing the Ninja Creami Raspberry Sugar Cookie Protein Ice Cream

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Recipe

Raspberry Sugar Cookie Protein Ice Cream featured image

Ninja Creami Raspberry Sugar Cookie Protein Ice Cream

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Servings: 1 Pint
Calories: 370.29kcal
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

  • 5 (1 Tablespoon) Raspberries (Fresh or frozen (thawed))
  • 2 (1 Tablespoon) Chopped Unbaked Eat or Bake Sugar Cookies (approximately 2 tablespoons of no bake cookie dough)

Optional

Instructions

Prepare the Raspberry Sauce

  • In a small saucepan, over medium heat, cook ½ cup of raspberries with 2 teaspoons of swerve sugar substitute, 1 teaspoon of cornstarch, 2 teaspoons of water, and 1 teaspoon of lemon juice. Cook for about 5 minutes. Let cool.

Make the Ice Cream Mixture

  • Pour the vanilla protein shake, raspberry sauce, and gaur gum into a small blender and blend until well combined. 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 unsweetened 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.
  • Pour 5 raspberries and the chopped-up cookie dough down the center of the ice cream (you might have to push the mix-ins down the center with a spoon), and then process on mix-ins.
  • Remove the pint from the machine and enjoy!

Notes

Does this recipe use cookie dough or cookies?
This recipe uses unbaked, raw, cookie dough. But, it’s not safe to eat just any raw cookie dough. You need to look for the cookie dough that says “Eat or Bake” o it. This cookie dough is safe to eat raw or you can bake it into cookies. It is found in the refrigerated section of the grocery store, usually by the canned biscuits.
Why does this recipe need to have some of the ingredients cooked before they are added to the ice cream base?
Cooking fruit with sugar helps to bring out the sweetness of the fruit and makes the overall flavor much more intense than you would get from using just the fruit. If you don’t have time to cook the fruit, you can use jam instead. The flavor will be similar.

Nutrition

Calories: 370.29kcal | Carbohydrates: 46.09g | Protein: 31.87g | Fat: 10.46g | Saturated Fat: 4.51g | Polyunsaturated Fat: 0.26g | Monounsaturated Fat: 0.05g | Cholesterol: 25mg | Sodium: 326.88mg | Potassium: 290.91mg | Fiber: 6.17g | Sugar: 17.22g | Vitamin A: 23.4IU | Vitamin C: 20.27mg | Calcium: 668.29mg | Iron: 3.31mg

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!

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