Oreo Cookies and Cream Protein Ice Cream
Indulge in a creamy, protein-packed delight with our Cookies and Cream Protein Ice Cream, inspired by the beloved Oreo treat! This guilt-free frozen dessert combines rich Greek yogurt and crushed chocolate sandwich cookies for an irresistible flavor, all while keeping it at just 255 calories per pint. Scoop up a bowl of this dreamy treat and satisfy your sweet tooth without the fuss!
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Prep
10
min
Cook
0
min
Serves
1
people
Level
beginner
📝 Ingredients
Serves 1- all your ingredients
👨🍳 Instructions
- 1
Add all your ingredients in a small blender and blend till smooth.
- 2
Add to the freezer till frozen, preferably overnight.
- 3
Once frozen, use the light ice cream function on your machine.
- 4
Make a hole in the middle for the Oreos, add them back to the creamy, and use the mixin function.
💡 Pro Tips
- ✓Freeze your protein ice cream base at -5°F to -10°F rather than standard 0°F to prevent ice crystals from forming around protein molecules, which create a grainy texture.technique-5°F to -10°F
- ✓Add 1-2 tablespoons of vodka or glycerin to your base before freezing to lower the freezing point and maintain scoopable consistency, as protein powders tend to freeze rock-hard.ingredient1-2 tablespoons
- ✓Crush Oreos to 1/4-inch pieces maximum because larger chunks will sink to the bottom during the mixing process due to density differences with the protein base.technique1/4-inch pieces
- ✓Blend your base for exactly 30-45 seconds to avoid over-aerating the protein powder, which creates foam that freezes into an unpleasant spongy texture.timing30-45 seconds
- ✓Let your frozen base temper for 3-5 minutes before using the ice cream machine function, as protein-based mixtures need slightly warmer temperatures than dairy to process smoothly.timing3-5 minutes
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