Cookies and cream ice cream is the ultimate combination of crunchy cookies and rich creaminess. Traditionally it’s made with a vanilla cream base loaded with heavy cream — but this version skips the cream entirely. Instead, we’re using a generous portion of cottage cheese, which gives the whole container an impressive 42 grams of protein and makes it far more filling than regular ice cream.
So yes, you can absolutely treat yourself to a bowl of homemade ice cream without the guilt.
This ninja creami** cookies and cream recipe is prepared in the Ninja Creami** for that perfect, scoopable ice cream consistency. And once you’ve tried the cottage cheese base, feel free to mix in whatever toppings or mix-ins you like — the possibilities are endless.
Will you taste the cottage cheese?
Not at all. After freezing and processing in the Ninja Creami**, the cottage cheese becomes completely undetectable. The texture turns out wonderfully creamy, and flavorwise I’d place it somewhere between classic milk ice cream and frozen yogurt, just a touch lighter, but every bit as satisfying.
If you love trying new recipes and are looking for a high protein Ninja Creami** recipe that actually tastes indulgent, this one is not to be missed.
Enjoy and happy scooping!
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Ingredients
Method
- Place the crumbly cream cheese in the Ninja Creami container. Add the sugar, erythritol, and vanilla paste, and mix everything together well.
- Add the milk and mix everything together well again.
- Freeze for at least 16 hours.
- Let it thaw for about 10 minutes before processing. Process using the Gelato setting until creamy. If necessary, repeat using the Respin setting until the desired consistency is achieved.
- Finally, add the cookies and mix them in using the “Extras” mode.
