Healthy Cookie Monster Ice Cream (Edit recipe)

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Creamy vanilla protein ice cream, with dark chocolate chunks, and melt in your mouth cookie dough bites! Gluten free and no refined sugar. I made this in the ninja creami, but I share an alternative method as well! I used my favorite clean ingredient vanilla protein powder from just ingredients for the cookie dough balls- no fake aftertaste and no gums or ingredients that upset my stomach. You can shop & save off my favorite protein powder with code colleenF10

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PREP TIME

10 minutes

COOK TIME

—

INGREDIENTS

15

Serves: 6

Ingredients

1 cup Cottage Cheese, *
0.5 cup Vanilla Greek Yogurt, *
.5 cup Coconut Cream
0.25 cup Pure Maple Syrup
1 tsp Vanilla Paste
2 Tbsp Cashew Butter, *
2 - 3 Tbsp Vanilla Protein Powder, *
0.5 tsp Organic Luminous Blue Spirulina - KOS

Cookie dough balls

0.25 cup Cashew Butter, Or peanut butter
3 Tbsp Vanilla Protein Powder
3 Tbsp Pure Maple Syrup
1 Tbsp Almond Flour
.5 tsp Pure Vanilla Extract
2 Tbsp Mini Chocolate Chips, Semi-Sweet

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Blend ice cream ingredients together until smooth, scraping down the sides in between. Add more/less blue spirulina until your desired shade is achieved
(If wanting dairy free & using the creami you can replace the cottage cheese and coconut cream with 1 can lite coconut milk. Use a vanilla vegan Greek yogurt, or omit the yogurt but add the vanilla protein powder for the vanilla flavor. This won't work for the loaf tin method as it will be too thin. The creami is pretty amazing at turning any level of thickness or liquid into creamy ice cream!)
Pour into ninja creami container and freeze 24hours
Add a splash of coconut milk or milk of choice, and Spin on scoop-able ice cream setting
Leave a divot in the center and add chocolate chunks / chips and mix under mix-ins option
Add cookie dough balls overtop and enjoy!

Without an ice cream maker

Blend everything together, then fold in cookie dough balls and chocolate chunks
Pour into loaf tin and freeze 4 hours for that sweet spot- soft and creamy but scoopable
When freezing longer let come to room temp 15min to soften before enjoying

Notes

if not using the ninja creami you'll want the added fat from the coconut cream & cashew butter to help keep it creamy without getting icy. the protein powder is also optional. It will blend right in but texture won't be affected if you leave it out

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	316
Fat:	15 g
Carbohydrates:	30 g
Protein:	17 g
Cholesterol:	8 g
Sodium:	231 mg
Fiber:	2 g
Sugars:	23 g
Sugar Alcohol:	0 g
Calculated per serving.