Scoop Kitchen
Cookies and Cream Protein
Light vanilla protein ice cream loaded with crushed chocolate sandwich cookies. All the crunch of the classic, much lighter.
- Hands-on
- 10 min
- Freeze
- 24 h
- Program
- Lite Ice Cream
- Makes
- 4 servings6 servings
Ingredients
6 ingredientsTap an ingredient when it is in the bowl
440 of 473 ml660 of 709 ml
In the tubpintScale reads
Put the empty tubpint (or your pan) on the kitchen scale and press zero. Add each ingredient until the scale shows the number on the right.
Mix-ins
Mix-ins go in after the first spin, so they are not in the tubpint drawing.
Mix everything in one big bowl, then divide it evenly between 2 tubspints.
Steps
- Blend 330 ml vanilla protein shake330 ml vanilla protein shake1⅓ cups vanilla protein shake495 ml vanilla protein shake500 ml vanilla protein shake2 cups vanilla protein shake, 100 g plain Greek yogurt or skyr95 ml plain Greek yogurt or skyr⅓ cup + 1 tbsp plain nonfat Greek yogurt150 g plain Greek yogurt or skyr140 ml plain Greek yogurt or skyr½ cup + 2 tbsp plain nonfat Greek yogurt, 1 tbsp granulated sweetener1 tbsp granulated sweetener1 tbsp allulose or a 1:1 granulated sweetener1½ tbsp granulated sweetener1½ tbsp granulated sweetener1½ tbsp allulose or a 1:1 granulated sweetener and 1 tsp vanilla extract or paste1 tsp vanilla extract or paste1 tsp vanilla extract1½ tsp vanilla extract or paste1½ tsp vanilla extract or paste1½ tsp vanilla extract until smooth.
- With the blender on low, sprinkle in ¼ tsp xanthan gum¼ tsp xanthan gum¼ tsp xanthan gum¼ tsp xanthan gum¼ tsp xanthan gum¼ tsp xanthan gum and blend for 30 seconds more. Let the foam settle for 5 minutes.
- Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
- Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Lite Ice Cream.
- Expect it to look powdery after the first spin. That is normal for protein ice cream.
- If it looks crumbly or powdery, add 15 ml semi-skimmed milk1 tbsp semi-skimmed milk1 tbsp 2% milk25 ml semi-skimmed milk1½ tbsp semi-skimmed milk1½ tbsp 2% milk and run Re-spin.
- Still powdery? Add another splash of milk and Re-spin once more.
- Break 45 g chocolate sandwich cookie4 chocolate sandwich cookies4 chocolate sandwich cookies65 g chocolate sandwich cookie6 chocolate sandwich cookies6 chocolate sandwich cookies into pea-sized pieces.
- With a spoon, dig a hole about 4 cm1½ in wide down to the bottom of the tubpint. Add 45 g chocolate sandwich cookie4 chocolate sandwich cookies4 chocolate sandwich cookies65 g chocolate sandwich cookie6 chocolate sandwich cookies6 chocolate sandwich cookies, then run Mix-in.
To serve: Crumble one more cookie over the top.
Tips
- Break the cookies in a bag with a rolling pin. Fine crumbs turn the tubpint gray; pieces stay crunchy.
- Reduced-sugar sandwich cookies cut a few more calories.
- Allulose gives the softest scoop. If you cannot buy it, sugar or any 1:1 granulated sweetener works.
Texture not right? Find the fix in Texture help.
Why it works
A ready-to-drink shake and Greek yogurt make a high-protein base with almost no fat. Xanthan gum keeps it creamy, and the cookies add crunch and sweetness after spinning.
Nutrition
Per serving (¼ of a 473 ml16 oz tubpint), estimatedWhole tubpint: 460 kcal, 43 g protein690 kcal, 65 g protein (709 ml24 oz). Contains: Milk, Gluten, Soy.
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