Pure Protein Cookie Dough Ice Cream

Prep Time 5

Course Dessert

Servings servings

Calories 368.6

▢ 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)

Get Recipe Ingredients

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.
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.
Use an immersion 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.
Freeze for at least 6 hours or overnight.
Place in the Ninja Creami on the “lite” setting. This will spin for about 3 minutes. Check consistency and if you desire a creamier texture, run the mixture on the “gelato” 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 “mix in” setting but I found it often combines the cookie dough too much and the cookie dough melts into the ice cream). Enjoy!

Nutritional Information with Low Fat Unsweetened Coconut Milk:

391 calories, 22.5g fat, 39.1g protein, 3g carbs, 1.5g fiber