Dairy-Free Cookies and Cream Ninja Creami

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Delicious cookies and cream ice cream with 35g of protein! This dairy-free Ninja Creami recipe tastes just like the classic but is made without oreos for a healthier gluten-free swap. With a blender option too, you can serve it soft serve style or scoop into cones for the perfect summer treat!

Dairy-Free Cookies and Cream Ninja Creami

Somehow we are already experiencing peak summer heat in June here in upstate NY, but I’m not mad about it because that just means we have to eat more ice cream. I’m also moving back to Florida next week, so this is fantastic practice. If you are also somewhere sweating in 90+ degree temps, or if you are also just Ninja Creami obsessed year-round and looking for some new flavor inspiration this recipe is whatcha need.

It’s frosty and scoopable, sweet and healthy, high protein and dairy free, it’s cookies and cream protein ice cream.

But don’t start thinking it’s going to taste all healthy and chalky and protein powder ick, not at all. I opted for a high quality unflavored protein and sweetened with a little bit of maple syrup, so you don’t get that fake sweet protein powder taste. And I wanted to be a little more wholesome that regular Oreos but I didn’t want to send you on a grocery store goose chase for some crunchy brand of Oreo knock-offs either, so we are making our own “cookie” crumbs with chocolate granola instead.

I’ve eaten this three days in a row and I am already dreading the day I have to pack my Ninja Creami on a moving truck and stop the streak. But until then, join me in this cookies and cream ice cream obsession!

How to Make The Best Dairy-Free Protein Ice Cream

Yes, this recipe is designed for the Ninja Creami. But if you don’t have one don’t worry, I won’t leave you hanging – there is a blender method too! It takes a tiny bit more work than pressing a few buttons, but the end result is just as deliciously creamy.

Gluten-Free Cookie Crumbs (without Oreos!)

I’ve used this sneaky swap for creating crumb crusts before, and I even used a similar method in a cookies and cream pie last summer that is divine. Take your favorite chocolate granola, add a little extra cocoa and some coconut oil to mimic the moisture of the Oreo cream, and grind it all up to sandy crumbs. It tastes quite reminiscent of Oreos, and once it’s blended into vanilla ice cream you’ll never know the difference. Of course if you prefer actual Oreos in this protein ice cream base, go for it. You will need:

Chocolate granola. I used store-bought, but homemade is great too. Alternatively you can use a crispy rice cereal like I did here.
Cocoa powder. For the most authentic Oreo-ish flavor, I recommend dark cocoa powder. But the regular kind will be fine too.
Coconut oil. Melted, or dairy-free butter would work too.

The Dairy-Free Vanilla Protein Ice Cream

How do you pack in lots of protein but still maintain the most delicate delicious vanilla flavor? Unflavored high quality protein powder, a touch of sweetener (not sugar-free sweetener like stevia or monk fruit), dairy-free yogurt, and a decent splash of vanilla extract. The yogurt + protein powder gets you to 30g of protein total (or more depending on brands), opting for unflavored protein avoids that funky protein powder flavor, and the vanilla makes it all taste like you are at an ice cream shop not eating a healthy high protein snack.

Almond + coconut milks. All coconut milk is too rich, all almond milk is too icy, the proper ratio of these two together is perfection. I find about 2:1 almond to coconut to be ideal.
Dairy-free yogurt. Preferably a coconut yogurt, one with a relatively high fat content not just a lot of thickeners and stabilizers. I’ve been loving Cocojune’s pure coconut flavor lately.
Protein powder. I included both a plant-based and grass fed beef isolate option, I’ve tested with both and really love both. Both are dairy-free and work for me, you do you. If you would prefer to use a vanilla flavored protein powder, you can omit the sweetener coming up next…
Maple syrup. Or honey or agave. You don’t need much, the cookie crumbs will add some sweetness too, but adjust to your liking.
Salt and vanilla. Both VERY important.

What Ninja Creami setting did you use?

I always start with the Light Ice Cream setting, then add a splash of milk and Re-Spin, then add my mix-ins and use the Mix-In button. At this point it should be creamy and well blended. If not, you can always add an extra Re-Spin cycle before adding your mix-ins.

Do I really have to freeze overnight?

Eight hours at a minimum, I will often prep in the morning and make it for after dinner dessert!

My Creami stopped and the blade popped off, what do I do?

This happens when your ice cream is TOO frozen solid, I always microwave my pint container for 15-30 seconds before processing in my Ninja Creami.

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