High-Protein Oreo Chocolate Cookie Blast Ninja Creami
This High-Protein Oreo Chocolate Cookie Blast Ninja Creami combines a creamy chocolate-cookie protein ice cream base with real Oreo Thins mixed in and crumbled on top. The entire pint has approximately 382 calories and 42 grams of protein and costs about $3.56 to make.
Servings: 1 pint
Calories: 382kcal
Cost: $3.55
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 subtituted
- 41 g RYSE Chocolate Cookie Blast Loaded Protein 1 scoop; another chocolate-cookie-flavored whey protein powder can be substituted
- 12 g Monk Fruit In The Raw 1 tbsp; another zero-calorie granulated sweetener can be substituted
- 1 g Xanthan gum about ¼ tsp
- 1 g Salt about ¼ tsp
- 4 cookies Oreo Thins Chocolate Sandwich Cookies 2 with creme removed, frozen for mix-ins; 2 intact, crumbled on top after processing
Instructions
- Blend the base: Add the Carbmaster milk, RYSE Chocolate Cookie Blast protein powder, Monk Fruit In The Raw, xanthan gum, and salt to the Ninja Creami pint. Use an immersion blender to blend for about 30–60 seconds, until the ingredients are fully combined and no clumps remain. A regular blender, handheld milk frother, or shaker cup can also work. Do not add the Oreo Thins yet.
- 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. 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.
- Assess the texture: Check the consistency after the first spin. If the ice cream is still crumbly or needs significant processing, run a Re-Spin. If it is already close to your preferred texture, you can go directly to the Mix-In cycle instead.
- Add mix-ins or enjoy: Make an off-center hole with a butter knife, add the frozen Oreo pieces with their creme removed, and run the Mix-In cycle. Crumble the remaining two intact Oreo Thins over the finished ice cream and enjoy.
Notes
Nutrition per pint: 382 calories | 42 g protein | 33 g carbs | 9 g fat
Nutrition & cost: 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.
Milk: I use Kroger Carbmaster Fat Free Milk for its high protein content and low calories. Fairlife Fat Free Ultra-Filtered Milk can be substituted 1:1. Nutrition and cost will vary depending on the milk used.
Protein powder: I use RYSE Chocolate Cookie Blast Loaded Protein because it provides plenty of protein and gives the base its chocolate cookie flavor without needing additional cocoa powder or cookies. This recipe was developed using whey protein powder. If you already have a chocolate whey protein powder you enjoy, feel free to substitute it. Whey/casein blends or casein-based protein powders may process differently and affect the final texture. Different protein powders can also vary in sweetness, flavor, nutrition, and cost.
Sweetener: I use Monk Fruit In The Raw to add sweetness without adding calories. Another zero-calorie granulated sweetener can be substituted, but sweetness may vary between products.
Xanthan gum: Xanthan gum helps thicken the base and creates a smoother texture after processing. I use 1 gram, or about ¼ teaspoon.
Salt: A small amount of salt helps balance the sweetness and bring out the other flavors in the pint. I use 1 gram, or about ¼ teaspoon, as a consistent starting point. You can adjust the amount to taste.
Oreo Thins: This recipe uses four Oreo Thins. Remove the creme from two cookies, freeze the remaining wafers, and add them during the Mix-In cycle. Crumble the remaining two cookies with their creme intact and add them on top after processing. Removing the creme saves approximately 15 calories per cookie, or 30 calories total. This brings the Oreo component from 140 calories down to approximately 110 calories. The nutrition totals include all four Oreo Thins prepared this way. Using a different size or amount of Oreos will change the nutrition and cost.
Blending: I recommend an immersion blender because it is quick, easy to clean, and helps combine the ingredients evenly. A regular blender, handheld milk frother, or shaker cup can also work. Make sure the ingredients are fully combined and no clumps remain before freezing.
Max fill: Make sure the blended mixture stays below the MAX FILL line before freezing. A small amount of foam above the line is okay, provided the actual liquid mixture stays below it once the foam settles. If the mixture exceeds the line, reduce the ingredient amounts proportionally before freezing.
Freezing: Freeze time can vary depending on your freezer temperature, but I recommend freezing the pint for 24 hours to be safe and help ensure it is fully frozen before processing. Freeze the pint on a level surface. Before processing, make sure the frozen surface is level and does not have a raised bump. Do not process a pint with a significantly uneven frozen surface.
Processing: If the ice cream is especially dry or powdery after the first spin, try a Re-Spin before adding liquid. If it still needs additional moisture, add a small splash of water before another Re-Spin. Avoid adding too much liquid at once, as it can make the finished ice cream softer than intended.
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.
Leftovers: If you do not finish the entire pint, smooth the remaining ice cream into a level surface, replace the lid, and return it to the freezer. When you're ready to enjoy the leftovers, allow them to soften slightly or process them again using the appropriate setting for your Ninja Creami model if needed. Keep in mind that additional processing may further break down the Oreo pieces.
Nutrition
Calories: 382kcal | Carbohydrates: 33g | Protein: 42g | Fat: 9g