Ninja Creami Raspberry Sugar Cookie Protein Ice Cream

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Ninja Creami Raspberry Sugar Cookie Protein Ice Cream

This Ninja Creami Raspberry Sugar Cookie Protein Ice Cream packs 31g of protein per pint with a cooked raspberry sauce and sweet cookie dough mix-ins.

Prep Time5

Freeze Time1

Total Time1 5

Course: Breakfast, Dessert, Dinner, lunch, Snack

Cuisine: American

Keyword: chocolate raspberry protein ice cream, ninja creami protein, ninja creami protein ice cream, ninja creami recipe, protein drink, protein ice cream, protein shake, raspberry cookie protein ice cream, vanilla protein shake ice cream

Servings: Pint

Calories: 370.29kcal

Equipment

Ingredients

Ice Cream Base

11.5 Ounces Vanilla Protein Shake
½ Cup Raspberries Fresh or frozen (thawed)
2 Teaspoons Swerve Sugar Substitute Granulated-Allulose Blend
1 Teaspoon Corn Starch
1 Tablespoon Water
1 Teaspoon Lemon Juice
¼ Teaspoon Guar Gum

Mix-ins

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

Optional

1-2 Tablespoons Unsweetened Almond Milk

US Customary - Metric

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