Cookies n Cream Cheesecake Ice Cream
Indulge in a guilt-free treat with our Cookies n Cream Cheesecake Ice Cream, packing a whopping 52 grams of protein into just 260 calories! This creamy delight blends rich cream cheese and crunchy cookie pieces for a decadent flavor that satisfies your sweet tooth without the extra calories. Get ready to scoop up a dessert that’s both delicious and nutritious!
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 2 cups fairlife milk (480 ml)
- Cookies n cream protein powder (I use Kaged)use preferred brand
🫙Pantry Staples(1)
- Vanilla extractoptional
📦Other(2)
- 1 tbsp cheesecake jello packet (15 ml)zero sugar preferred
- Low-cal sweetener of choiceoptional
👨🍳 Instructions
- 1
Blend the fairlife milk, cheesecake jello packet, cookies n cream protein powder, low-cal sweetener, and vanilla extract.
- 2
Freeze overnight, then mix in your Ninja Creami and enjoy!
💡 Pro Tips
- ✓Chill the blended base to 34-38°F for at least 4 hours before freezing overnight, since the fat globules in fairlife milk need time to properly hydrate the proteins and jello gelatin, which prevents large ice crystals from forming during the freeze cycle.timing34-38°F, 4+ hours
- ✓Freeze the base in the Ninja Creami pint container for a full 24 hours rather than just overnight, since the high protein content from the powder raises the freezing point and requires extra time to reach the rock-solid state the Creami blade needs to shave properly.timing24 hours
- ✓Whisk the cheesecake jello powder into the milk first before adding protein powder, since jello's gelatin needs uninterrupted hydration to dissolve smoothly, and protein powder can clump around undissolved gelatin granules creating a gritty texture.techniquedissolve gelatin first
- ✓Run the Creami on the 'Ice Cream' cycle first, then check consistency before adding a respin, since protein-based bases are denser than traditional cream bases and often need a second full spin cycle to achieve a smooth, scoopable texture.equipment1-2 spin cycles
- ✓Use a whey isolate-based protein powder rather than whey concentrate, since isolate contains less than 1% lactose and fat, which reduces ice crystal formation and yields a creamier final texture in the low-fat fairlife base.ingredient<1% lactose/fat
Share this recipe
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
Share this recipe
Cookies n Cream Cheesecake Ice Cream
Indulge in a guilt-free treat with our Cookies n Cream Cheesecake Ice Cream, packing a whopping 52 grams of protein into just 260 calories! This creamy delight blends rich cream cheese and crunchy cookie pieces for a decadent flavor that satisfies your sweet tooth without the extra calories. Get ready to scoop up a dessert that’s both delicious and nutritious!
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 2 cups fairlife milk (480 ml)
- Cookies n cream protein powder (I use Kaged)use preferred brand
🫙Pantry Staples(1)
- Vanilla extractoptional
📦Other(2)
- 1 tbsp cheesecake jello packet (15 ml)zero sugar preferred
- Low-cal sweetener of choiceoptional
👨🍳 Instructions
- 1
Blend the fairlife milk, cheesecake jello packet, cookies n cream protein powder, low-cal sweetener, and vanilla extract.
- 2
Freeze overnight, then mix in your Ninja Creami and enjoy!
💡 Pro Tips
- ✓Chill the blended base to 34-38°F for at least 4 hours before freezing overnight, since the fat globules in fairlife milk need time to properly hydrate the proteins and jello gelatin, which prevents large ice crystals from forming during the freeze cycle.timing34-38°F, 4+ hours
- ✓Freeze the base in the Ninja Creami pint container for a full 24 hours rather than just overnight, since the high protein content from the powder raises the freezing point and requires extra time to reach the rock-solid state the Creami blade needs to shave properly.timing24 hours
- ✓Whisk the cheesecake jello powder into the milk first before adding protein powder, since jello's gelatin needs uninterrupted hydration to dissolve smoothly, and protein powder can clump around undissolved gelatin granules creating a gritty texture.techniquedissolve gelatin first
- ✓Run the Creami on the 'Ice Cream' cycle first, then check consistency before adding a respin, since protein-based bases are denser than traditional cream bases and often need a second full spin cycle to achieve a smooth, scoopable texture.equipment1-2 spin cycles
- ✓Use a whey isolate-based protein powder rather than whey concentrate, since isolate contains less than 1% lactose and fat, which reduces ice crystal formation and yields a creamier final texture in the low-fat fairlife base.ingredient<1% lactose/fat