Protein Dunkaroo Ice Cream

Sweets
High Protein
high protein
ice cream
dunkaroo
cake batter
no artificial sweetener
Kelton Maloy · ★★★★★
Protein Dunkaroo Ice Cream
PREP 5 minutes · COOK 0 minutes · SERVES 2
2 SERV
EASY
5 minutes
0 minutes

Ingredients

For the ice cream base
1 cup low-fat cottage cheese
1/2 cup nonfat milk
1 scoop (about 1/3 cup) vanilla or cake batter whey protein powder
2 tbsp powdered monk fruit sweetener
1 tsp vanilla extract
1/4 tsp butter extract (optional, for the frosting flavor)
Pinch of salt
For the dunkaroo mix-ins
2 tbsp rainbow sprinkles, plus more for topping
3 to 4 vanilla animal cookies or high protein vanilla cookies, roughly chopped

Method

Blend the base
2
Blend the cottage cheese by itself for a full 60 seconds until completely smooth. This is what kills the grain and makes it scoopable, so give it the whole minute.
3
Add the milk, protein powder, monk fruit, vanilla, butter extract, and salt. Blend again until silky and fully combined.
Freeze and spin
5
Pour the base into a Ninja Creami pint (or a shallow freezer-safe container). Freeze flat and level for 24 hours until solid.
6
Spin on the Ice Cream setting. If it comes out crumbly, add a splash of milk and re-spin until creamy. (No Creami? See the note below.)
Make it a dunkaroo
8
Add the rainbow sprinkles and chopped cookies and pulse or fold once so they run through without dissolving.
9
Scoop, shower with more sprinkles, and tuck a couple of whole cookies on top for dunking.

Macros

230
Calories
27g
Protein
4g
Fat
22g
Carbs

Per serving · approximate values

Questions People Ask

Can I make this without a Ninja Creami?
Yes. Pour the base into a shallow container and freeze, stirring hard with a fork every 30 minutes for about 2 to 3 hours, or churn it in any ice cream maker. Fold the sprinkles and cookies in at the end either way.
Why did my sprinkles turn the ice cream blue and green?
They sat in the liquid base too long. Always add sprinkles after spinning or churning, never before freezing, so they stay bright and crunchy.
Can I use Greek yogurt instead of cottage cheese?
You can swap in nonfat Greek yogurt for a tangier, slightly softer scoop. Cottage cheese blended smooth gives the creamiest, most ice-cream-like result.

Storage

Best spun fresh and eaten right away for that soft-serve texture. Store leftover in the freezer up to 1 week; it freezes hard, so let it sit out 10 to 15 minutes or re-spin before serving. Macros are estimates and shift with your protein powder, cookies, and sprinkles, so run your exact brands through a macro calculator if you are tracking closely.