Free Recipe
Milk & Cookies Creami
425 CAL | 38G PROTEIN (PER PINT)Cookies-and-cream ice cream — a whole pint, 38g of protein.
The one everybody actually wants: cookies and cream. A black-cocoa base gives it that dark, real-cookie flavor — not just "chocolate" — and then whole frozen Oreos get chopped and folded through on the mix-in. Tastes like the childhood classic, with 38g of protein in the entire pint.
Ingredients
| Ingredient | Amount |
|---|---|
| Vanilla ice cream protein whey — 120 cal / 24g protein | 1 scoop |
| Fairlife fat-free milk — 80 cal / 13g protein | 240 ml |
| Unsweetened vanilla almond milk — 10 cal | 100 ml |
| Black cocoa powder — 5 cal | 1 tbsp |
| Monk fruit sweetener | 2 tbsp |
| Xanthan gum | 0.5 g |
| Salt | 1 pinch |
| Oreos (Back to Nature) — dunked in almond milk, frozen — 210 cal / 1g protein | 3 cookies |
Macros
| Component | Cal / Protein |
|---|---|
| 1 scoop vanilla protein whey | 120 · 24g |
| Fairlife fat-free milk (240 ml) | 80 · 13g |
| Almond milk (100 ml) | 10 · 0g |
| Black cocoa (1 tbsp) | 5 · 0g |
| 3 frozen Oreos | 210 · 1g |
| Total (per pint) | 425 · 38g |
How To Make It
- Stir the dry. In your pint, combine the scoop of vanilla whey, a pinch of salt, the 0.5g of xanthan gum, 2 tbsp of monk fruit sweetener, and 1 tbsp of black cocoa.
- Add the wet + blend. Pour in 240ml Fairlife fat-free milk and 100ml unsweetened vanilla almond milk. Immersion blend for 90 seconds.
- Aerate. Let the pint sit on the counter for 15 minutes — this aerates the base for a lighter, creamier spin.
- Freeze the base. Freeze with the lid on upside down and cracked, 24 hours.
- Freeze the cookies (also 24 hrs). Dunk 3 Oreos in unsweetened vanilla almond milk, lay them on parchment paper, and freeze 24 hours.
- Thaw & spin. Run the frozen pint under warm water for 60 seconds, then run the Light Ice Cream setting.
- Mix in. Make a hole in the center of the pint, chop up the frozen Oreos and drop them in, and run the Mix-In setting.
Neil's Note
Two things make this one taste like the real deal. First, black cocoa — that's the secret behind the actual cookie's dark, distinct flavor, so it reads as "cookies and cream," not just "chocolate ice cream." Second, the 15-minute counter rest before you freeze: letting the blended base sit and aerate gives you a noticeably lighter, creamier spin instead of a dense block. Don't skip it.
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