Milk & Cookies Protein Ice Cream

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Do y’all ever see those TikTok videos of people reviewing Crumbl cookies or something, and they have a glass of milk with them, dunking the entire cookie—plus their hand—into the milk, making a mess, and just being nasty with it?! They are starting to ruin milk and cookies for me!! Like… I just don’t understand the appeal of watching people eat like that, nor do I understand how one can comfortably perform that eating act. Personally, I wouldn’t even be able to enjoy the cookies with milk dripping everywhere and a crumb-and-milk combination covering my handssss… I can’t, I can’t, I can’t.

But um… I suppose I’m being a bit counterproductive here by bringing up the milk and cookies experience spoilers. However, the bright side is that you don’t have to make a mess to enjoy this Milk & Cookies Protein Ice Cream! All of the goodness is contained in a cute little pint and can be eaten with a spoon in a very modest and demure manner! Plus, it’s healthier, higher in protein, and lower in calories—a win all the way around, honestly.

So let’s get into the recipe!

Why You’ll Love This Recipe

• Protein-Packed – This ice cream has over 36g of protein per serving without any protein-y aftertaste.
• Nostalgic Flavor – It’s basically your childhood in a pint, but better.
• Super Easy – The Ninja Creami does all the work for you.
• Customizable – Use your favorite chocolate chip cookies, adjust the sweetness, or swap the protein flavor.

Milk & Cookies Protein Ice Cream Ingredients

Here’s what you’ll need to make this high-protein ice cream:

• 1 ½ cups (360ml) 2% milk – The perfect balance between creaminess and lower fat content.
• 1 scoop (31g) vanilla protein powder – Adds protein and helps with texture.
• 14g sugar-free vanilla pudding mix – Makes it extra creamy.
• 1 teaspoon stevia – Just a touch of sweetness.
• Pinch of salt – Enhances the overall flavor.
• 28g chocolate chip cookies (about 5 mini Chips Ahoy cookies) – The mix-in that brings it all together!

How to Make Milk & Cookies Protein Ice Cream

1. Blend the Base:

Add the milk, protein powder, pudding mix, stevia, and salt to a blender. Blend until smooth.

2. Freeze:

Pour the mixture into a Ninja Creami pint and freeze on a level surface for 24 hours.

3. Spin:

Remove from the freezer, rinse the pint under hot water for 1-2 minutes, and spin on light ice cream mode.

4. Re-Spin (if needed):

If the texture is crumbly, re-spin 1-2 times until creamy.

5. Mix in the Cookies:

Create a well in the center and add the cookies, saving some for topping if desired. Spin on mix-in mode.

6. Serve & Enjoy!

Scoop, crush any extra cookies on top, and enjoy.

Tips for the Best Texture

• Use a Level Surface: The ice cream base needs to freeze evenly for the best results and a smooth spin.
• Don’t Skip the Re-Spins: Protein ice cream can be a little firm at first, but an extra spin or two will make it extra-creamy.
• Pre-Crush the Cookies: If you don’t like big chunks this will help the cookies distribute more evenly.

Variations & Customizations

Want to mix things up? Here are some fun variations!

• Double Chocolate: Swap vanilla protein powder for chocolate for extra richness.
• Cookies & Cream Twist: Use chocolate sandwich cookies instead of chocolate chip cookies for a hybrid Oreo-Milk & Cookies vibe.
• Peanut Butter Milk & Cookies: Add 1 tablespoon of powdered peanut butter to the base for a nutty kick.

• Try Different Cookies:
  • Instead of chocolate chip cookies, try:
    • Oatmeal raisin – For a cozy, cinnamon-spiced version.
    • Peanut butter cookies – For a nutty, salty-sweet flavor.
    • Snickerdoodle cookies – A cinnamon sugar twist on the classic.

• Cookie Monster Ice Cream: Use a mix of chocolate chip cookies, Oreos, and blue food coloring for a fun, Cookie Monster-inspired treat.

More Ninja Creami Recipes to Try

If you loved this Milk and Cookies Protein Ice Cream, you’re in for a treat! Here are a few more fun and unique Ninja Creami recipes to add to your lineup:

• Oreo Birthday Cake Protein Ice Cream – A dreamy mashup of birthday cake and cookies & cream! This one is packed with cake batter flavor and crushed Oreos for the ultimate celebration in a pint.
• Snickerdoodle Protein Ice Cream – All the cozy cinnamon-sugar goodness of a classic snickerdoodle cookie in a creamy, high-protein ice cream.
• Rice Krispie Treat Protein Ice Cream – Light, sweet, and nostalgic, this one has all the marshmallowy, buttery flavors of a Rice Krispie treat swirled into a rich, protein-packed base.
• Orange Creamsicle Protein Ice Cream – A refreshing throwback to those classic orange-and-vanilla ice cream bars. Sweet, citrusy, and creamy!

Each of these flavors brings something different to the table, so whether you’re craving something indulgent, nostalgic, or refreshing, there’s a pint waiting for you to blend up next!

Frequently Asked Questions

Can I use almond or oat milk instead of 2% milk?

Yes! Almond or oat milk works, but the texture may be slightly less creamy since they have less fat than dairy milk.

Do I have to use sugar-free pudding mix?

No, but pudding mix (sugar-free or regular) is key for a thick and creamy texture. If you skip it, the ice cream might turn out icy.

Can I use homemade cookies instead of store-bought?

Absolutely! Just weigh out 28g of your favorite homemade cookies to keep the mix-ins balanced.

How do I store leftovers?

If you don’t finish it all, smooth the top, refreeze, and re-spin before serving again for the best texture.

And that’s it!

A mess-free, high-protein way to enjoy the classic milk and cookies combo without the chaos of dipping your entire hand in a glass of milk. This Milk & Cookies Protein Ice Cream is creamy, delicious, and just the right amount of indulgent while still keeping things balanced. If you try it, let me know what you think—and if you have any wild milk and cookies opinions, I’d love to hear those too. Until then, enjoy your pint (with a spoon, preferably)!