This Ninja Creami High Protein Cookies and Cream Ice Cream is luxuriously creamy, tastes like an Oreo McFlurry, and delivers 40 grams of protein per pint. The base uses cottage cheese for a rich, smooth texture that makes this a satisfying high-protein treat.
Recipe Highlights
- High in Protein: 40 grams of protein per pint.
- Tastes like real ice cream: The blended cottage cheese base becomes super creamy after a Ninja Creami spin.
- 6 ingredients: Blend, freeze overnight, and spin — simple and fast.
- Customizable: Swap ingredients easily to suit taste or dietary needs.
If you enjoy using your Ninja Creami to turn wholesome ingredients into indulgent frozen treats, this Ninja Creami High Protein Cookies and Cream Ice Cream is worth trying. I developed this recipe to mimic the texture and flavor of an Oreo McFlurry using cottage cheese and milk for a thick base without heavy cream.
After a few test batches I landed on a version that is creamy, satisfying, and protein-packed. Cottage cheese is an excellent secret ingredient here — it blends to a smooth base and adds protein with very little flavor, delivering a creamy result similar to ice cream.
One full pint contains about 425 calories and 40 grams of protein, so it’s a filling single-serve dessert or a high-protein snack.
Ingredient Notes & Substitutions
Cottage cheese: I prefer 2% for a creamier texture, but 0% works as well. Blend thoroughly with milk before freezing for the best mouthfeel. You can substitute plain Greek yogurt for a tangier result or full-fat coconut milk if you need a dairy-free option (note: coconut milk reduces protein).
Vanilla protein powder: Provides flavor and protein. Most vanilla powders add enough sweetness, but taste the blended base and add a little maple syrup if you prefer it sweeter.
Milk of choice: Almond milk works well, but any milk will do.
Xanthan gum or sugar-free vanilla pudding mix: Optional stabilizers that improve texture and reduce iciness. If you skip them, the ice cream may be slightly more icy in texture.
How To Make Ninja Creami Cookies And Cream Ice Cream
*This overview summarizes the method. Full measurements and steps appear below in the recipe card.
Step 1: Combine cottage cheese, milk, vanilla protein powder, vanilla extract, and optional stabilizer in a blender. Blend until completely smooth.
Step 2: Pour the blended base into the Ninja Creami pint container up to the max fill line, seal, and freeze for 24 hours.
Step 3: Let the pint sit at room temperature for 5–10 minutes or run under warm water for 30–60 seconds, then process on the Lite Ice Cream setting.
Step 4: Re-spin if needed. Create a small well in the center, add crushed Oreo Thins, and use the Mix-Ins setting to incorporate them.
Step 5: Serve immediately or top with extra crushed Oreos.
Ninja Creami Tips for Best Results
- Let the pint thaw slightly: Thaw for 5–10 minutes at room temperature or run the container under warm water for 30–60 seconds before processing to avoid a grainy texture.
- Don’t add extra liquid: If the mixture looks crumbly after the first spin, re-spin rather than adding milk; extra liquid can ruin texture.
- Use the Lite Ice Cream setting: This setting is ideal for lighter, high-protein bases.
- Add mix-ins to the center: Hollow a small well in the center before processing on Mix-Ins so cookies distribute evenly.
How To Store
Store leftover Ninja Creami cookies and cream ice cream in the sealed Ninja Creami pint container in the freezer for up to 2 weeks. When ready to eat, let it sit at room temperature for about 5 minutes and re-spin on the Lite Ice Cream setting to restore creaminess.
Jess’s Recipe Tips
- Use 2% cottage cheese: A bit of fat improves texture; 2% yields smoother results than fat-free.
- Blend thoroughly: Make sure the base is completely smooth so no curds freeze into lumps.
- Make multiple pints: The recipe scales easily—blend and pour into several pint containers to freeze at once.
- Try flavored protein powders: Chocolate, coffee, or peanut butter powders make tasty variations.
Frequently Asked Questions
No, you can skip them, but the ice cream may be icier. They act as stabilizers that improve creaminess and texture.
The most common reason is insufficient thawing before processing. Let the pint sit at room temperature for 5–10 minutes or run the container under warm water for 30–60 seconds, then re-spin on Lite Ice Cream if needed.
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Made this Ninja Creami Cookies and Cream Protein Ice Cream? Leave a review and tag @choosingchia on social media — I love seeing your recreations!
Ninja Creami Cookies and Cream Ice Cream
- Author: Jessica Hoffman
- Prep Time: 5 minutes
- Total Time: 24 hours 5 minutes
- Yield: 1 pint (1 serving)
- Category: Dessert
- Method: Blend
- Cuisine: American
- Diet: Vegetarian
Description
This Ninja Creami Cookies and Cream Protein Ice Cream packs 40 grams of protein per pint thanks to cottage cheese and vanilla protein powder, while delivering the flavor and texture of an Oreo McFlurry.
Ingredients
- 1 cup cottage cheese (I use 2%)
- 1 cup milk of choice (I use almond milk)
- 2 tablespoons vanilla protein powder
- 1 tbsp maple syrup (optional)
- 1 teaspoon vanilla extract
- 1/2 tablespoon sugar-free vanilla pudding mix or 1/4 teaspoon xanthan gum (optional)
- 4 Oreo Thins, plus more for topping
Instructions
- Add cottage cheese, milk, vanilla protein powder, vanilla extract, and pudding mix or xanthan gum (if using) to a blender. Blend until completely smooth, about 30–60 seconds.
- Taste the base and add maple syrup if you’d like it sweeter.
- Pour the base into a Ninja Creami pint container up to the max fill line. Seal and freeze for 24 hours.
- When ready, let the pint sit at room temperature for 5–10 minutes or run the outside under warm water for 30–60 seconds. Do not add extra liquid.
- Process in the Ninja Creami on the Lite Ice Cream setting.
- Re-spin if needed.
- Create a small well in the center, add the Oreo Thins, and process on the Mix-Ins setting. Serve and enjoy.
Notes
- The pudding mix or xanthan gum is optional but helps prevent iciness and creates a creamier texture.
- Plain 2% or full-fat Greek yogurt can substitute 1:1 for cottage cheese.
- Store sealed pints in the freezer for up to 2 weeks and re-spin on Lite Ice Cream to serve again.
Nutrition
- Serving Size: 1 pint
- Calories: 425
- Sugar: 8g
- Fat: 16g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 40g