Cookies & Cream Protein Ice Cream

Directions

1. 1Whisk the milk, vanilla protein, pudding mix, and vanilla extract until smooth and lump-free.
2. 2Fill a Creami pint with the base, staying below the max line.
3. 3Set flat in the freezer for around 24 hours.
4. 4Spin on the Lite Ice Cream preset.
5. 5If it looks dry or crumbly, run a Re-spin to bring it together.
6. 6Scatter the crushed cookies over the top and run the Mix-In program for cookies-and-cream swirls.

Tips

• Freeze your pint completely flat for the full 16-24 hours so the Creami can shave it evenly and create that creamy texture, not a crumbly one.
• If your result comes out icy or powdery after spinning, add a splash of milk and re-spin immediately for better creaminess.
• Use cold milk straight from the fridge when mixing your base so the pudding sets up faster and more smoothly in the freezer.

Variations

• Swap the cheesecake pudding mix for instant butterscotch or vanilla for a different flavor, keeping everything else the same.
• Reduce the protein powder to 3/4 cup and add 2 tablespoons of cocoa powder for a chocolate cookies and cream twist.
• Use half milk and half heavy cream instead of all milk for a richer, more indulgent result that still spins beautifully.

FAQ

Can I use a different protein powder flavor?

Yes, vanilla, cake batter, or even unflavored work well, but stick to the same amount so your base freezes and spins correctly. Chocolate protein is fine too if you like that flavor pairing.

What if my pint didn't freeze solid after 24 hours?

Your freezer may be too warm, so leave it another 12 hours and check that the whole pint is rock hard, not just the edges. Make sure the pint is sitting flat on a shelf and not against something that warms it up.

Can I make this lighter or lower calorie?

Use skim milk instead of reduced-fat and go with a sugar-free vanilla extract, then pick a pudding mix with fewer calories if available. The protein powder already keeps it filling and lean.

How long does the frozen pint last in my freezer?

Keep it frozen for up to two weeks before the texture starts to get grainy and hard to spin smoothly. Store it flat on a shelf, not crammed upright or pressed against ice buildup.

Nutrition

Per serving · makes about 2 servings · estimated