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A creamy scoop of cookies and cream protein ice cream in a bowl with cookie crumbles

Cookies and Cream Protein Ice Cream

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Prep Time 10 minutes
Total Time 1 day 10 minutes
Servings: 2 servings
Calories: 295
Ingredients Method

Ingredients
  

  • 2 cups unsweetened almond milk
  • 60 g vanilla whey protein isolate
  • 2 tablespoons granulated erythritol
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon xanthan gum
  • 1/8 teaspoon sea salt
  • 4 chocolate sandwich cookies, crushed

Method
 

  1. In a high-speed blender, combine the almond milk, protein powder, erythritol, vanilla extract, xanthan gum, and sea salt.
  2. Blend on medium speed for 45 seconds until the mixture is completely homogenous and slightly thickened.
  3. Pour the mixture into a pint-sized freezer-safe container, ensuring a flat surface.
  4. Place the container in the freezer for at least 24 hours at 0°F (-18°C).
  5. Remove the container and process using a specialized creamery machine or an ice cream maker according to manufacturer instructions.
  6. Create a small well in the center of the churned ice cream and add the crushed chocolate sandwich cookies.
  7. Pulse or fold the cookies into the mixture until evenly distributed throughout the pint.
  8. Serve immediately or freeze for an additional 15 minutes for a firmer scoop consistency.