Oreo Cheesecake Protein Ice Cream

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If I’m being real, I didn’t even like Oreos when I was younger. Even now, I don’t fully understand the hype lol. This is mainly because I don’t like the filling—it’s just weird and waxy to me, idk idk idk. So if I ever did eat Oreos, I would always scrape the creme out. I also never had a problem with cookies and creme ice cream because, even if the creme was in there, it was undetectable to me, so I had no complaints lol.

Anyway, this dislike for the creme ended up working out in my favor later in life when I decided I was going to be a tad healthier or whatever because I learned that removing the creme from an Oreo takes away over half of the calories. And then boom—that opened up a gateway for things like this Oreo Cheesecake Protein Ice Cream to be born. It is perfectionnnnn, has 55 grams of protein, and you would never know that it was “diet” ice cream.

So yeah, let’s get into the recipe!!

Why You’re Gonna Love It

• High in Protein: Thanks to the cottage cheese, protein powder, etc. this ice cream has more protein than anything you could ever find in the storeeeee.
• Ridiculously Creamy: No icy, sad texture here. The combo of dairy and pudding mix makes this smooth and scoopable.
• Lower in Calories: Traditional Oreo cheesecake ice cream? Easily over 1,000 calories per pint. This version? A fraction of that.
• Customizable: Want it even lower in calories? Swap half the milk for unsweetened almond milk. Want it extra thick? Add another half scoop of protein powder.

Ingredients

• 1 (240 ml) 2% milk (or sub half with almond milk)
• 226g fat-free cottage cheese (1 cup)
• 1 scoop (31g) vanilla protein powder
• 14g sugar-free cheesecake pudding mix
• 1 tsp vanilla extract
• 2 tsp stevia (or sweetener of choice, to taste)
• Pinch of salt
• 3 Oreos, creme scraped out (6 Oreo crackers total)

How to Make Oreo Cheesecake Protein Ice Cream

1. Blend the Base: In a blender, combine milk, cottage cheese, protein powder, pudding mix, vanilla, sweetener, and salt. Blend until completely smooth.

2. Freeze: Pour the mixture into a Ninja Creami pint and freeze on a level surface for at least 24 hours.

3. Spin: After freezing, remove the pint from the freezer and run under hot water for 1–2 minutes. Spin in the Ninja Creami on Light Ice Cream mode.

4. Re-Spin: If it looks crumbly, re-spin 1–2 more times until smooth.

5. Mix in Oreos: Scrape the creme out of the 3 Oreos (if you haven’t already), create a well in the center of your ice cream, and add them in. Spin on Mix-In mode.

6. Top & Enjoy: If you saved one Oreo, crush it on top and enjoy!

Why Scrape Out the Oreo Creme?

You might be wondering—why go through the trouble of scraping out the creme? It’s simple: calories.

A whole Oreo has about 53 calories, but once you remove the creme, the two chocolate cookies are only 11 calories each. That means:

• 3 whole Oreos = 160 calories
• 3 Oreos (without creme) = 66 calories

That’s a 93-calorie difference, and in a high-protein recipe where you might be worried about keeping your macros in check, that’s worth it. You still get the classic Oreo flavor and crunch without the extra sugar and fat from the filling.

Tips & Customizations

• Want it extra thick? Add ½ scoop more protein powder or use a little less liquid.
• Lower calorie version? Swap half of the milk for unsweetened almond milk.
• Sweeter? Add a little more stevia or sugar-free syrup.
• More cheesecake flavor? Use a little extra cheesecake pudding mix or add a drop of cheesecake extract.
• Make your own flavor: There are what? 10,000 flavors of Oreos? Use them as inspiration and you’ll have endless possibilities.

Macros

Exact macros depend on your specific ingredients, but here’s a general estimate:

• Calories: 516
• Protein: 58

Compared to store-bought Oreo cheesecake ice cream, which can easily be 1000+ calories with only 2g of protein, this is a win.

More Ninja Creami Recipes to Try:

• Rice Krispie Treat Protein Ice Cream
• Root Beer Float Protein Ice Cream
• Red Velvet Cake Protein Ice Cream

FAQ

Can I use Greek yogurt instead of cottage cheese?

Yes! Greek yogurt works, but cottage cheese gives a smoother, richer texture and enhances the “cheesecake” flavor.

What’s the best protein powder for this recipe?

A vanilla whey blend works best because it helps with creaminess. You may need to experiment with casein or plant-based proteins to make sure it doesn’t come out too thick or chalky.

Do I have to use sugar-free pudding mix?

You don’t have to, but it helps with texture and adds a nice cheesecake flavor. If you skip it, the ice cream might be less creamy.

How long does this last in the freezer?

Since Ninja Creami ice cream is best freshly spun, it can get rock-hard if refrozen. If that happens, let it sit out for 10–15 minutes before eating or re-spin it.

Can I make this without a Ninja Creami?

You can try, but it may not be the same. The Creami is what makes it extra smooth. Without it, you’d need to churn it in an ice cream maker or maybe just try it out as a shake!

Final Thoughts

If you’ve been craving Oreo cheesecake ice cream but want a higher protein, lower calorie version, this recipe is it. It’s thick, creamy, satisfying, and has over 55g of protein per serving. And with the Ninja Creami, it’s so easy to make whenever you want.

Try it out, customize it however you like, and let me know what flavor you want next!