Check out my recipe for making Ninja Creami Scoopable Chocolate Oreo Protein Ice Cream! I’ll show you how to take Oreos, Oreo protein powder and a few other ingredients, and turn them into a rich, chocolatey, high protein ice cream with chunks of Oreos in it using your Ninja Creami ice cream maker! Not only is the end product super delicious, but the leftovers stay SCOOPABLE after freezing!
For this recipe, I used GHOST Oreo protein powder along with a couple of Oreos in the base of the ice cream AND as mix-ins. I started adding food grade vegetable glycerin to many of my Ninja Creami recipes to keep the leftovers scoopable after freezing. So, the leftovers don’t need to be reprocessed which means even my leftovers can be enjoyed with bigger chunks of Oreos!
This recipe has 557 calories, 44 grams of protein, 43 grams of sugar, and 14 grams of fat for the pint!
Making protein ice cream isn’t difficult. But, making protein ice cream that tastes great and has a great texture is a little bit trickier to do. While you can freeze just a protein shake or protein powder mixed with water or dairy, the flavor and texture aren’t always that great. A lot of times, the flavor mellows out after freezing and the texture can be dry or just not quite creamy enough. I always add some extra ingredients to help with these issues.
When I made the Ninja Creami Chocolate Oreo Protein Ice Cream, I did not use extracts or instant pudding mix for flavorings. Instead, I added Oreos to the base recipe, along with the GHOST Oreo protein powder, and used chocolate milk so the flavor is super rich and with a really creamy texture!
I ended up adding in a few Oreos for mix-ins just to see how well they stayed together when I scooped out the leftovers. You don’t have to add the extra Oreos as mix-ins if you don’t want to. Since there are Oreos in the base already, the Oreo flavor is distributed throughout. Adding more Oreos as mix-ins creates texture and additional Oreo flavor, which I really liked. If you omit the Oreos as mix-ins the nutritional info will change and there will be fewer calories, carbs, and sugar.
Tips for making Ninja Creami scoopable Chocolate Oreo Protein Ice Cream:
Cookies, candies, chocolate chips, nuts, and berries work great as mix-ins. With the huge variety of cookies and candies available at the grocery store, the flavor variations are endless! It’s fun to get creative and add different mix-ins to different flavors. Something as simple as changing up the candy that is added as a mix-in can create a completely different flavor!
I have found that anytime you use protein powder, the flavor mellows out so much that you need to add something to give it a boost in flavor. Adding a couple of Oreos to the base recipe and blending it before freezing helps the Oreo flavor really stand out in this recipe. Without the extra Oreos the frozen ice cream would still have an Oreo taste, it just would not be as strong of a flavor.
If you don’t need extra protein in your diet, you don’t need to add the protein powder. You can eliminate the protein powder completely from the recipe. Since the protein powder has xanthan gum in it already, I would recommend increasing the amount of guar gum to be ¼ teaspoon instead of ⅛ teaspoon, and I would add just a little bit more chocolate milk to make up for the lost volume from omitting the protein powder.
Oreo thins are just like regular Oreos except they are thinner cookies with less cream filling. The chocolate cookie part of the Oreo thins is a little crunchier than regular Oreos. Regular Oreos (for 2) have 107 calories, 5g fat, 17g carbs, 9g of sugar, and Oreo thins (for 2) have 70 calories, 3g fat, 10.5g carbs, and 6g of sugar.
When used in the right quantities, FOOD GRADE vegetable glycerin can help keep leftovers scoopable right out of the freezer. You no longer need to respin leftovers if you add the correct amount of vegetable glycerin to the recipe.
Looking for more Ninja Creami Protein Ice Cream Recipes?
Ingredient substitutions for Ninja Creami scoopable Chocolate Oreo Protein Ice Cream:
The full ingredient list is found at the bottom of the post in the recipe card.
Fairlife Chocolate Milk- Any brand or fat content of chocolate milk can be used. You can even use non-dairy chocolate milk like oat milk or almond milk if you would prefer. The lower the fat content, the less creamy the ice cream will be.
Sugar- Regular white granulated sugar was used for this recipe. Feel free to use your favorite sugar substitute that is a 1:1 ratio with sugar. I usually use Swerve allulose as my substitute.
GHOST Oreo Protein Powder– GHOST has xanthan gum in the powder. If you opt to use a different brand of protein that does not have xanthan gum or guar gum added, I would recommend increasing the amount of guar gum used in the recipe from ⅛ teaspoon to ¼ teaspoon.
Oreo Thins- Regular Oreo cookies can be used if you don’t mind the extra calories and sugar. There are different flavors of Oreos too. Use your favorite flavor!
Vegetable Glycerin– Make sure to use FOOD SAFE vegetable glycerin.
Guar Gum– You can substitute a variety of stabilizers for the guar gum like cottage cheese, pudding mix, or xanthan gum. But, this recipe calls for such a small amount of guar gum, that I would probably just skip it if you don’t have any, as long as the protein powder that you are using already has guar gum or xanthan gum in the powder.
Directions for making Ninja Creami scoopable Chocolate Oreo Protein Ice Cream:
Make the Ice Cream Mixture
- Pour the chocolate milk, Oreo protein powder, vegetable glycerin, sugar, guar gum, and Oreos 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 with the lids on. Your freezer should be between 9 and -7 degrees Fahrenheit.
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.”
- You should not need to respin the ice cream. But if the ice cream is looks like little balls of ice cream (dippin dots), respin without adding liquid. If the ice cream is dry or crumbly looking (like sand), pour in a tablespoon or two of milk and then re-spin. You may have to repeat this process a couple of times.
- Dig a whole down the center of the ice cream and pour in quartered Oreos. Put the pint container back into the Ninja Creami and process on “MIX-INS.”
- Remove the pint from the machine and enjoy!
- Put your leftovers back into the freezer. When you are ready to eat the leftovers, take out of the freezer and scoop. No need to reprocess or thaw. The ice cream should be perfectly scoopable!!
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Recipe
Ninja Creami SCOOPABLE Chocolate Oreo 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. ***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
- 1⅓ Cup (315 ½ ml) Fairlife Chocolate Milk
- 1 Scoop (1 Scoop) GHOST Oreo Protein Powder (42.1 Grams )
- 1½ Teaspoons (1 ½ Teaspoons) Vegetable Glycerin
- 1 Tablespoon (1 Tablespoon) Sugar
- ⅛ Teaspoon (⅛ Teaspoon) Guar Gum
- 2 (2) Oreo Thins
Mix-Ins
- 2 (2) Oreo Thins (Quartered)
Instructions
Make the Ice Cream Mixture
- Pour the chocolate milk, Oreo protein powder, vegetable glycerin, sugar, guar gum, and Oreos 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 with the lids on. Your freezer should be between 9 and -7 degrees Fahrenheit.
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."
- You should not need to respin the ice cream. But if the ice cream is looks like little balls of ice cream (dippin dots), respin without adding liquid. If the ice cream is dry or crumbly looking (like sand), pour in a tablespoon or two of milk and then re-spin. You may have to repeat this process a couple of times.
- Dig a whole down the center of the ice cream and pour in quartered Oreos. Put the pint container back into the Ninja Creami and process on "MIX-INS."
- Remove the pint from the machine and enjoy!
- Put your leftovers back into the freezer. When you are ready to eat the leftovers, take out of the freezer and scoop. No need to reprocess or thaw. The ice cream should be perfectly scoopable!!
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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