Creami collection
Protein Ice Cream · Dessert Case
Cookies and Cream Protein Ice Cream
Cookies and cream needs actual cookies — crumbs blended into the base disappear, so here the cookies go in after the spin, in rough shards. Gluten-free chocolate sandwich cookies from a dairy-, soy- and peanut-free brand keep the pint inside the site's allergy rules.
203Calories
21.2gProtein
9.8gNet carbs
2.0gFiber
6.0gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
1⅔ cups (400 g) unsweetened almond milk
400 g
1⅔ scoops (50 g) vanilla protein powder
50 g
¼ cup (50 g) allulose
50 g
1½ tsp vanilla extract
6 g
½ tsp xanthan gum
1.5 g
pinch of fine salt
1 g
2 (24 g) gluten-free chocolate sandwich cookies (dairy-, soy- and peanut-free brand)
24 g
Method
- Blend the milk, protein, allulose, vanilla, xanthan and salt for a full 30 seconds, until frothy and completely dissolved.
- Pour into the Creami pint up to (never past) the MAX line. Freeze 24 hours on a level freezer shelf.
- Spin on Lite Ice Cream. If the first pass is crumbly or powdery, use Re-Spin.
- Break the cookies into rough shards, dig a well to the bottom of the spun pint, add them, and run one Mix-In cycle — or fold them in by hand for bigger pieces.
Nutrition facts
Per serving. One pint equals two servings.
Calories203
Total fat6.0 g
Total carbohydrate36.8 g
Dietary fiber2.0 g
Allulose25.0 g
Net carbs9.8 g
Protein21.2 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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