Description
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!
Ingredients
Scale
Cookie Crumbs
- 1 cup (90g) chocolate granola (store-bought or homemade)
- 1 tbsp cocoa powder
- 1 tbsp coconut oil, melted
Vanilla Protein Ice Cream
- 1 cup (240g) almond milk
- 1/2 cup (120g) full-fat coconut milk
- 4oz (115g) dairy-free yogurt*
- 1 scoop unflavored protein powder**
- 1 tbsp sweetener or 2 pitted medjool dates (omit if protein powder is sweetened)
- 1/8 tsp salt
- 1/2 tsp vanilla extract
Instructions
- Grind the granola to coarse crumbs in a food processor. Add the cocoa powder and coconut oil. Process again to a wet sand consistency. Set aside (you will have enough cookie crumbs for 3-4 pints of ice cream).
- Combine all the ice cream ingredients in a Ninja Creami*** pint container (if using dates, you will need to blend instead).
- Use a frother or electric whisk to thoroughly mix.
- Freeze overnight.
- Remove the lid and microwave 15-30 seconds to soften (this will prevent your machine from getting stuck).
- Process on the “light ice cream” setting.
- Add a splash of coconut milk, and process again on “re-spin”.
- Add a few tablespoons of cookie crumbs, and process again on “mix-in”.
- Enjoy!
Notes
*I used Cocojune plain coconut yogurt.
**I like Sproutliving Epic Protein for a plant based option, or Be Well By Kelly grass fed beef isolate.
***If you don’t have a Ninja Creami machine, see FAQs section for alternative blender method.
Keywords: gluten free, dairy free, healthy, snack, ninja creami, easy, dessert, coconut milk, granola