Ninja Creami Protein Cookie Monster Ice Cream Recipe

Quick Overview

• Servings: 2
• Calories: 269
• Protein per serving: 14g
• Difficulty: Easy
• Diet types: Gluten-free, artificial color-free, dairy-free & soy-free
• Flavor notes: Sweet and creamy with cookie crunch

I’ve been using the Ninja Creami for years to make fresh frozen treats that are flavorful and often higher in protein than standard ice cream. This recipe brings together the creamy texture of plant-based yogurt and milk with the protein boost from vanilla protein powder, and finishes with chocolate cookie pieces for a satisfying crunch. The vivid blue color comes from blue spirulina, a natural ingredient, so you get whimsical color without artificial dyes.

This version is dairy-free and soy-free while still delivering a rich mouthfeel. It’s designed to be quick to prepare, simple to freeze, and easy to customize to your preferred cookie ratio or sweetness level.

• Quick and easy: Less than 10 minutes of active prep time; then freeze and process in the Ninja Creami.
• Dairy-free but creamy: Plant-based milk and coconut yogurt combine for smooth texture and added protein.
• No artificial colors: Blue spirulina creates a vibrant blue naturally, keeping the recipe free of synthetic dyes.

Step One. In the Ninja Creami cup, combine almond milk, one scoop of vanilla protein powder, two tablespoons of vanilla coconut yogurt, blue spirulina, and maple syrup. Use an immersion blender or a countertop blender to mix until the powder is fully dissolved and the mixture is smooth.

Step Two. The blended mixture will be frothy at first. Allow it to sit for about 10 minutes so the bubbles settle and the liquid settles below the fill line. Place the lid on the cup and freeze upright for 24 hours, or until fully solid.

Step Three. When frozen solid, run the outside of the cup under warm water for 20–30 seconds to loosen. Install the cup in the outer housing and process on the “Creami Fit” or “Light Ice Cream” setting. If needed, respin once more for a smoother texture. If the mixture seems too firm, add a splash of almond milk and spin again.

Step Four. Lightly break up the gluten-free cookies, reserving some for garnish. Add the cookie pieces to the processed ice cream and use the “mix-in” cycle to fold them in evenly. Serve immediately in bowls and top with extra cookie crumbles for presentation and extra crunch.

Michelle’s Tips & Tricks

• Wait for foam to subside: Protein powder can make the mixture frothy. Let the bubbles collapse before freezing so you don’t exceed the fill line and the cup freezes correctly.
• Customize cookies: Adjust the amount and type of cookies to suit your taste. More cookie pieces will increase the crunch; fewer will make the texture smoother.
• Adjust sweetness: Taste the blended base before freezing and add a little more maple syrup if you prefer a sweeter ice cream.
• Respin if needed: If the texture is not creamy after the first spin, add a teaspoon or two of almond milk and run the spin again for a smoother result.