Cookies and cream protein ice cream pint
10 min · 28 g protein · 294 cals / serving
A cookies-and-cream protein pint: a vanilla base of ultra-filtered milk, Greek yogurt and whey with one chocolate sandwich cookie blended right in, thickened with a spoon of sugar-free pudding mix, spun until creamy and then studded with three more broken cookies. Made in an ice-cream-pint machine, or frozen in cubes and blitzed in a food processor.
Ingredients
Base
- 1 1/3 cups ultra-filtered milk, or skim milk
- 1/3 cup nonfat Greek yogurt
- 1 scoop whey protein, vanilla; a whey-casein blend spins creamiest
- 1 tbsp sugar-free instant pudding mix, sugar-free vanilla instant pudding mix
- 1 tsp vanilla extract
- 1 pinch stevia, or sweetener to taste
- 1 big pinch salt
To spin
- 2 tbsp skim milk, for re-spinning or blitzing, plus a splash more if needed
Cookies
- 4 chocolate sandwich cookie, 1 for the base, 3 broken into pieces for the mix-in
Steps
- Blend the milk, yogurt, whey, pudding mix, vanilla, sweetener, salt and 1 of the cookies for 30 seconds, until smooth and speckled grey. Taste: it should be a little sweeter than you want the ice cream, because cold dulls sweetness. Let it stand 5 minutes to thicken.
- Pour the base into an ice-cream-pint container up to the max fill line, put the lid on and freeze on a level shelf for 24 hours. (No machine? Pour it into about two ice-cube trays instead and freeze at least 4 hours; see the last step.)
- Take the lid off and spin the frozen pint on the light ice cream setting. It usually comes out powdery the first time: add the 2 tbsp milk and re-spin. If it is still crumbly, add 1 more tbsp and re-spin once more, until it is smooth and creamy.
- Make a well down the middle of the ice cream all the way to the bottom, drop in the remaining 3 broken cookies and run the mix-in setting once. Eat straight from the pint, or share it between two bowls.
- Without a pint machine: let the frozen cubes stand 5–10 minutes, then blitz them in a large food processor with the 2 tbsp milk, plus a splash more if it stalls, stopping to scrape down several times, until thick and creamy, 3–5 minutes. It comes out softer and a little icier than a machine pint, like thick frozen yogurt. Fold in the mix-ins by hand. Eat it soft, or firm it in the freezer for 30–60 minutes.
Good to know
Why is my pint powdery?
Protein bases freeze harder than ice cream made with cream and sugar, so the first spin is almost always crumbly. A splash of milk and one or two re-spins fixes it; letting the pint sit on the counter for 10 minutes before spinning helps too.
Can I use more cookies?
Yes, and it tastes even more like the soft-serve-shop version. Five cookies instead of four puts the score at about 54 instead of 59.
What does the pudding mix do?
It holds water and gives the pint the dense, scoopable body that cream normally gives. A quarter teaspoon of xanthan gum does the same job if you have no pudding mix.
Alternatives
Per
- Calories
- 111
- Protein
- (38%)
- 10 g
- Fat
- (25%)
- 3 g
- Carbohydrates
- (37%)
- 10 g
- of which sugar
- 6 g
- Fiber
- <1 g
- Sodium
- 192 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 588 kcal goes into the pot and 530 g of ingredients comes out as about 530 g of food: 111 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.