Pure Protein Cookie Dough Ice Cream
HOW TO MAKE PURE PROTEIN COOKIE DOUGH ICE CREAM
To make my pure protein cookie dough ice cream, I used Jay Robb egg white protein and their collagen! It works perfectly to make delicious cookie dough and pure protein ice cream!
The owners are Beth and Jay Robb and they are the kindest people! I love supporting small business! Let’s all support kind owners like the Robbs!
š„ Jay Robb Egg White Protein
ā Benefits
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Complete Protein ā Contains all 9 essential amino acids in highly bioavailable form.
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Lean & Clean ā Virtually fat-free, carb-free, and lactose-free (great for those who donāt tolerate whey).
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Muscle Support ā Excellent for muscle repair and growth due to its high leucine content.
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Light Digestion ā Easier on the gut than whey for many people.
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Satiety & Weight Management ā High-protein, low-calorie option that helps control appetite.
Egg protein stimulates muscle protein synthesis similarly to whey.
š¦“ Collagen Protein
ā Benefits
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Joint Health ā Rich in glycine, proline, and hydroxyproline to support cartilage, ligaments, and tendons.
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Skin, Hair, and Nails ā Boosts collagen production, improving elasticity and hydration.
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Gut Support ā Glycine helps strengthen the gut lining and reduce inflammation.
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Sleep & Recovery ā Glycine may promote deeper, more restorative sleep.
Collagen peptides improved skin elasticity and hydration in 8 weeks.
ā” Why Combine Them?
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Complete + Structural Balance
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Egg white protein provides the essential amino acids for muscle building.
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Collagen provides non-essential amino acids that target connective tissue, gut lining, and skin.
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Muscle + Joint Synergy
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Egg protein builds muscle, while collagen strengthens the tissues that support that muscle (joints, tendons, fascia).
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Better Recovery
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Together, they reduce soreness, aid in tissue repair, and support post-workout recovery.
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Diverse Uses
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Smoothies, shakes, protein ice cream, baked goods, or even coffee blends.
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ā Conclusion
Pairing Jay Robb Egg White Protein with collagen creates a comprehensive protein combo:
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Egg white = muscle-building amino acids
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Collagen = connective tissue and gut-healing amino acids
š Itās the perfect duo for athletes, those focused on healthy aging, or anyone wanting to support both muscle and joint health.
Jay Robb is SO GENEROUS, they are offering a HUGE discount for my readers! Use code MARIA20 to save!
Click HERE to find Jay Robb Products!Ā
Pure Protein Cookie Dough Ice Cream
Equipment
Ingredients
COOKIE DOUGH:
- 2 tablespoons salted butter softened (or butter flavored coconut oil)
- 2 ounces cream cheese at room temperature (or Kite Hill cream cheese)
- 1 scoop Jay Robb Chocolate Egg White Protein Powder
- 1 1/2 tablespoons powdered allulose (plus 1/4 teaspoon stevia glycerite optional)
PURE PROTEIN ICE CREAM:
- 1 cup water (or unsweetened low fat coconut milk)
- 2 scoops Jay Robb Vanilla Egg White Protein Powder
- 1 scoop Jay Robb Collagen
OPTIONAL:
- 1/2 teaspoon stevia glycerite
Instructions
- To make the cookie dough, place the butter, Jay Robb protein and sweeteners into a large bowl. Use a hand mixer to combine well. Taste and adjust sweetness to your liking. Place in the fridge to set.Ā
- Use a 1/4 teaspoon measuring spoon to make 1 centimeter balls. Place on a baking sheet in the freezer for at least 2 hours to set.
- To make the protein ice cream, Place 1 cup water or unsweetened low fat coconut milk into the ninja creami container. Add the Jay Robb collagen, Jay Robb egg white protein, salt and sweetener if using.Ā
- Use an immersionĀ blender to combine the ingredients. Add more water until you reach the fill line. Stir with a spoon. Taste and if desired, add more stevia glycerite.Ā
- Freeze for at least 6 hours or overnight.Ā
- Place in the Ninja Creami on the āliteā setting. This will spin for about 3 minutes. Check consistency and if you desire a creamier texture, run the mixture on the āgelatoā setting. Depending on your desired texture, will determine your settings. At the the end, stir in the cookie dough balls (or you can use the āmix inā setting but I found it often combines the cookie dough too much and the cookie dough melts into the ice cream). Enjoy!
Video
Notes
Nutrition
TESTIMONY OF THE DAY
“Hello Craig, Maria, Kai and Micah!
My journey to a healthy sized body has been a long one. Always the fattest kid in grade school, high school, and college, my life was typically an unhappy one as a young adult.
I ate the standard American diet my whole life with bouts of diet struggles until I learned about 5 years ago that I was a sugar addict. My weight topped out at 260 lbs and at only 5ā4ā I was unhealthy to say the least.
Enter Maria, Craig and PSMF (protein sparing modified fasting)!
I feel better now at 71 than I have my whole life! I have energy & stamina that I never knew possible and cannot accurately express my gratitude! Thank you so much Maria and Craig Emmerich!” JanetĀ
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Since I don’t have a Ninja Creami, can this be made in a standard ice cream maker?