Cookie Dough Ninja Creami
This Cookie Dough Ninja Creami combines a creamy vanilla base with real protein cookie dough for a full pint with just 237 calories and 25 grams of protein.
The ice cream base itself is made without protein powder. Instead, the extra protein and cookie dough flavor come from FUUL Protein Cookie Dough, giving you a simple vanilla Creami with real cookie dough pieces mixed in and added on top.
Like all of my recipes, this one is Made for the Whole Pint. The entire finished pint follows my 400 / $4 / 4 Rule: under 400 calories, under $4 in ingredients, and under 4 minutes of active prep time.
Why You’ll Love This Cookie Dough Ninja Creami
This recipe gives you cookie dough both throughout the Creami and on top. I use 30 grams of FUUL Protein Cookie Dough total, splitting it between 10 grams for the Mix-In cycle and 20 grams as a topping.
Freezing the 10-gram portion before using the Mix-In cycle helps it hold together better during processing, while saving the larger 20-gram portion for the top gives you bigger bites of cookie dough as you eat.
The result is an entire pint with 237 calories and 25 grams of protein without needing protein powder in the ice cream base.
Ingredients & Substitutions
This Cookie Dough Ninja Creami starts with my vanilla base made without protein powder. I use Kroger Carbmaster Fat Free Milk because it provides plenty of protein for relatively few calories. Fairlife Fat Free Ultra-Filtered Milk can be substituted 1:1, although nutrition and cost will vary depending on the milk used.
I use Monk Fruit In The Raw to add sweetness without adding calories. Another zero-calorie granulated sweetener can be substituted, although sweetness can vary between products.
I use Molina Mexican Vanilla because it is inexpensive and tastes great in Ninja Creami recipes, but another vanilla extract or vanilla blend can be substituted.
Xanthan gum helps thicken the base and creates a smoother texture after processing. A small amount of salt helps balance the sweetness and bring out the other flavors.
For the cookie dough, I use 30 grams of FUUL Protein Cookie Dough. I freeze 10 grams for the Mix-In cycle and save the remaining 20 grams for topping.
Tips for the Best Cookie Dough Ninja Creami
Blend the base ingredients thoroughly before freezing so the xanthan gum and other ingredients are completely incorporated. I typically use an immersion blender and blend for 30–60 seconds until smooth.
Freeze the pint on a level surface for at least 24 hours. Freeze with the lid removed to help prevent a bump from forming. Freeze the 10-gram portion of cookie dough separately so it is ready for the Mix-In cycle.
Before processing, run the outside of the pint under hot water for about 1 minute or let it sit on the counter for about 15 minutes. Process using the Lite Ice Cream setting.
After the Lite Ice Cream cycle, check the texture. If it still needs significant processing, run a Re-Spin. If it’s already close to the texture you like, you can skip the Re-Spin and go directly to the Mix-In cycle because the Mix-In cycle provides additional processing.
When you’re ready to add the cookie dough, make a hole slightly off-center with a butter knife, add the 10 grams of frozen cookie dough, and run the Mix-In cycle. Add the remaining 20 grams of cookie dough on top after processing.
What to Do About Icy Sides
A thin icy layer around the sides of the pint after the first spin is normal because the blade does not reach the very edge of the container.
Avoid scraping the icy sides into the creamy center before running another cycle. Once you’re finished processing, you can push the icy layer toward the bottom so it softens while you eat from the top. Another option is to enjoy the creamy center first and let the icy sides soften as you eat.
Calories, Protein & Cost
The entire Cookie Dough Ninja Creami contains approximately 237 calories, 25 grams of protein, 28 grams of carbs, and 3 grams of fat.
The approximate ingredient cost is $3.65 per pint.
Nutrition is calculated for the entire pint using the specific ingredients listed. Ingredient costs are estimates based on representative prices. Substitutions may change both nutrition and cost, and actual prices will vary by store and location.
Cost Breakdown
Based on representative ingredient prices, here’s approximately what each ingredient costs for one pint:
| Ingredient | Amount | Cost |
|---|---|---|
| Kroger Carbmaster Fat Free Milk | 355 g | $0.98 |
| Monk Fruit In The Raw | 36 g | $0.52 |
| Molina Mexican Vanilla | 5 g | $0.05 |
| Xanthan gum | 1 g | $0.04 |
| Salt | 1 g | $0.01 |
| FUUL Chocolate Chip Protein Cookie Dough | 30 g | $2.05 |
| Total Cost Per Pint | $3.65 |
Costs are estimates based on representative prices for the specific ingredients listed. Actual costs may vary by store, location, package size, and current pricing.
High-Protein Cookie Dough Ninja Creami
Equipment
- 1 Ninja Creami
- 1 Ninja Creami Pint
- 1 Immersion Blender recommended for easy blending; a regular blender, handheld milk frother, or shaker cup can also work.
Ingredients
- 355 g Kroger Carbmaster Fat Free Milk 1½ cups; Fairlife Fat Free Ultra-Filtered Milk can be substituted
- 36 g Monk Fruit In The Raw 3 tbsp; another zero-calorie granulated sweetener can be used
- 5 g Molina Mexican Vanilla 1 tsp; another vanilla extract or vanilla blend can be used
- 1 g Xanthan gum about ¼ tsp
- 1 g Salt about ¼ tsp
- 30 g FUUL Protein Cookie Dough 10 g frozen for Mix-In; 20 g reserved for topping
Instructions
- Blend the base: Add the milk, sweetener, vanilla, xanthan gum, and salt to the Ninja Creami pint. Blend for 30–60 seconds until completely smooth.
- Prepare the cookie dough: Measure 10 grams of cookie dough for the Mix-In cycle and freeze it separately. Reserve the remaining 20 grams for topping.
- Prepare the cookie dough: Measure 10 grams of cookie dough for the Mix-In cycle and freeze it separately. Reserve the remaining 20 grams for topping.
- Freeze: Make sure the liquid mixture is below the MAX FILL line. Place the pint on a level surface and freeze for at least 24 hours. Freeze with the lid removed to help prevent a bump from forming.
- Prepare to spin: Remove the pint from the freezer and make sure the frozen surface is level, with no raised bump. Do not process a pint with a significantly uneven frozen surface. If necessary, allow the mixture to soften or melt, smooth it out, and refreeze it on a level surface until completely solid. Run hot water over the outside of the pint for about 1 minute or let it sit on the counter for about 15 minutes.
- Spin: Process using the Lite Ice Cream setting. Check the texture. If it still needs significant processing, run a Re-Spin. If it’s already close to the texture you like, you can go directly to the Mix-In cycle.
- Add the cookie dough: Make a hole slightly off-center with a butter knife. Add the 10 grams of frozen cookie dough and run the Mix-In cycle. Add the remaining 20 grams of cookie dough on top and enjoy.
