Helbonita 
Protein Cookies and Cream Ice Cream for Ninja Creami
An especially rich and creamy cookies-and-cream ice cream, made with quality ingredients only, with a perfect protein-to-calorie ratio.
💡 Important note:
This recipe was designed specifically to hit a tough target of at least 10g of protein per 100 calories (10/100). In practice, thanks to using a neutral powder and a calorie-managed base, we reached 11.6g of protein – an excellent ratio for an ice cream.
Ingredients (for about 550ml / 5 servings)
- 200g Greek yogurt 6.5% fat
- 250ml cow’s milk 3% fat
- 55g neutral protein powder (about 2 serving scoops)
- 3 tbsp (about 36g) allulose
- 2.5 tsp quality vanilla extract
- 15g Oreo cookies (about 1.5 cookies), roughly chopped
Instructions
1. Prepare the smooth base
Add the cow’s milk, Greek yogurt, protein powder, allulose, and vanilla extract to a blender. Blend thoroughly until the mixture is completely smooth with no lumps.
2. Even freezing
Pour the mixture into the standard Ninja Creami pint (it will fill the pint and leave exactly the headspace needed for mix-ins). Close the lid and freeze for 24 hours in a stable freezer, with the pint standing perfectly upright.
3. First spin
Remove the frozen pint from the freezer, place it in the Ninja Creami machine, and run the LITE ICE CREAM program.
4. Improve the texture (Re-spin)
If the ice cream is a bit crumbly after the first spin – add one tablespoon of milk to the center of the pint and run the RE-SPIN function again.
5. Mix in the cookies (Mix-In)
Create a small well in the center of the ice cream with a spoon (down to the bottom of the pint). Add the chopped Oreo pieces inside. Return to the machine and run the MIX-IN program for perfect distribution.
The Secret to a Creamy Texture (No Xanthan Gum)
The biggest challenge in making low-calorie, high-protein ice cream in the Ninja Creami is avoiding an icy or crumbly texture. In this recipe, the combination of quality fats from the 6.5% fat Greek yogurt, together with the anti-freezing properties of allulose, completely eliminates the need for artificial stabilizers. The machine manages to shave the frozen mixture into a smooth, creamy, rich texture that’s reminiscent of real boutique ice cream.
Tips for success
1. Taste before freezing: Allulose is less sweet than regular white sugar (about 70% of the sweetness). Since the protein powder is neutral, we recommend tasting the mixture right after blending. If it’s not sweet enough, add another tablespoon of allulose – it’s nearly calorie-free and won’t affect your 10/100 ratio.
2. Freeze it level: Make sure the ice cream pint sits on a perfectly level surface in the freezer. Freezing at an angle can strain the machine’s motor and hurt the quality of the spin.
Nutrition Facts
Per 100g of finished ice cream
- Calories: 116 calories
- Protein: 11.6g
- Fat: 5.3g
- Carbs: 4.9g
Per whole pint (about 550g)
- Calories: about 640 calories
- Protein: about 64g
- Fat: about 29g
- Carbs: about 27g
Nutrition Facts
| Calories | 116 kcal |
| Protein | 11.6 g |
| Total Fat | 5.3 g |
| Total Carbohydrates | 4.9 g |
Contains: Milk, Gluten, Soy
May contain: Nuts, Sesame