Cookie Butter Protein Ice Cream
Sweets
ninja creami
protein ice cream
cookie butter
high protein
No-Bake
Meal Prep
Single Serving
Kelton Maloy · ★★★★★
Cookie Butter Protein Ice Cream
PREP 0 min · COOK 0 min · SERVES 1
1 SERV
MEDIUM
0 min
0 min
Ingredients
FOR THE ICE CREAM BASE
1 cup Milk50 by DairyPure
1/2 cup nonfat Greek yogurt
1 scoop (about 30 g vanilla whey isolate protein powder)
2 tablespoons smooth cookie butter
1 tablespoon maple syrup (or sweetener of choice)
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
pinch of salt
FOR THE MIX-INS AND TOPPING
2 tablespoons clean store-bought hot fudge (or chocolate syrup of choice)
2 speculoos cookies (crushed and divided)
2 tablespoons smooth cookie butter (warmed and divided (1 tablespoon to ribbon in, 1 tablespoon to drizzle on top))
Method
METHOD 1: NINJA CREAMI
2
Add the Milk50, Greek yogurt, protein powder, 2 tablespoons cookie butter, maple syrup, vanilla, cinnamon, and salt to a blender. Blend until completely smooth, about 30 seconds.
3
Pour into a Creami pint container. Tap the container on the counter to release any air bubbles. Freeze flat on a level surface for 24 hours.
4
After 24 hours, process the pint on the Ice Cream setting. If it looks crumbly, add a splash of Milk50 and run the Re-Spin setting until creamy.
5
Use a spoon to dig a hole in the center of the pint. Pour in the hot fudge, add 1 tablespoon of the warmed cookie butter so it ribbons, and add half the crushed cookies.
6
Run the Mix-In setting once. The swirls will ribbon through, not fully blend.
7
Drizzle the remaining 1 tablespoon of warmed cookie butter over the top.
8
Finish with the remaining crushed cookies. Eat immediately.
METHOD 2: NO CREAMI (FREEZE AND STIR METHOD)
10
Blend the base exactly as above.
11
Pour into a loaf pan or shallow freezer-safe container. Cover with plastic wrap pressed directly onto the surface.
12
Freeze for 1 hour, then take it out and stir vigorously with a fork or whisk, breaking up any ice crystals. Press the wrap back down.
13
Repeat the stir every 30 to 45 minutes for 3 to 4 more rounds, about 4 to 6 hours total. This mimics the churn and keeps the texture creamy instead of icy.
14
On the last stir, swirl in the hot fudge, 1 tablespoon of the warmed cookie butter, and half the crushed cookies. Do not over-mix. You want ribbons, not a blend.
15
Freeze 30 more minutes to set.
16
Scoop, drizzle the remaining 1 tablespoon of warmed cookie butter on top, and finish with the rest of the crushed cookies.
Macros
730
Calories
48g
Protein
20g
Fat
82g
Carbs
Per serving · approximate values
Storage
Whey isolate is non-negotiable for texture. Casein blends turn gummy with this much fat in the base.Pro tip for the no-churn version: if you forget to stir and it freezes solid, let it sit on the counter for 15 minutes, then run a fork through it.To warm cookie butter for drizzling, microwave in 15 second bursts until it is pourable.