By: Laurenpublished: Jul. 15, 2022updated: Oct. 31, 20234 Comments
This post may contain affiliate links. Please read my disclosure policy.
Contents hide
About This Recipe
Why You’ll Love This Chocolate Chip Cookie Dough Protein Ice Cream
Ingredients and Substitutions
How To Make
How To Store
Cool Whip Tip!
FAQ: Chocolate Chip Cookie Dough Protein Ice Cream
More Delicious Frozen Desserts To Try
Chocolate Chip Cookie Dough Protein Ice Cream
MyFitnessPal Entry
Did You Make This?
About This Recipe
Ever since making my Mint Oreo Protein Ice Cream, my brain has been spinning with the possibilities for more flavors to try! Simon picked up some cookie dough bites while he was out one day and the second he brought them home I was like yep, we gotta put these in the ice cream!
This ice cream is sooo easy to make. Really. You just mix everything together and let it set in the fridge overnight. (Or at least 6 hours.) The base is sweet and creamy with vanilla flavor and is filled with pieces of chocolate bar and buttery cookie dough in each bite. PURE HEAVEN!!
It’s also been significantly lightened up and has less than 200 calories per serving, just 4g of fat, and 11g of protein!! That’s better than brands like Halo Top and Enlightened!!! And guess what? It tastes like the real deal.😉
I love how easy this no-churn ice cream is but if you have a Ninja Creami, check out myReese’s Protein Ice Cream! And for another awesome frozen protein treat, check out the BESTProtein Fluffrecipe!
Why You’ll Love This Chocolate Chip Cookie Dough Protein Ice Cream
- Delicious, sweet, and creamy vanilla flavor that’s so easy to pair with other desserts.
- Filled with yummy chocolate and cookie dough!!
- No churn required! Takes just 10 minutes to prep.
- Super easy to customize how YOU like it!
Ingredients and Substitutions
- Cool Whip – I used fat free Cool Whip. Make sure the Cool Whip is thawed pretty well and not still frozen or it will not mix in as well.
- Evaporated milk – I used low fat.
- Protein powder – I used PEScience Vanilla. Use my code Laurenfitfoodie to save 10% on your purchase.
- Sweetener – I used Swerve granular.
- Vanilla extract
- Salt
- Frozen cookie dough bites – I used Favorite Day Monster Cookie Dough Snacks from Target.
- Chocolate bar – I used Hershey’s.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. In a large bowl, combine the Cool Whip*, evaporated milk, protein powder, sweetener, vanilla extract, and salt.
2. Pour the mixture into a bread pan or insulated tub and place in the freezer for 20-30 minutes. It needs to thicken some or else the cookie dough will sink.
3. Next, fold in the cookie dough bites and chopped chocolate. I like to save some of both for topping.
4. Place in the freezer carefully to keep the dough and chocolate in place. Wait at least an hour, but eventually, when you think of it, wrap tightly with saran wrap (if you don’t have a lid) to prevent freezer burn. Freeze overnight or at least 6 hours.
How To Store
Cover tightly with saran wrap and store. If stored well, it will stay fresh in the freezer for 3-4 months.
Cool Whip Tip!
Make sure the Cool Whip is thawed pretty well and not still frozen or it will not mix in as well.
FAQ: Chocolate Chip Cookie Dough Protein Ice Cream
Do I need to use protein powder?
You don’t, but trust me, you won’t taste it at all. There’s no gritty texture or overly-strong flavor. And it’s such an easy way to sneak in a protein boost if you need one. The ice cream, however, will still be perfectly delicious without it!
Is this ice cream recipe kid-friendly?
Absolutely! It’s fun to make AND eat with the kiddos!
Can I switch up the mix-ins for this ice cream recipe?
You can use any kind of cookie, chocolate chip, or cookie dough you’d like. You could even chop up your favorite candy bar and mix it in.
More Delicious Frozen Desserts To Try
The Best Reese’s Peanut Butter Ninja Creami Protein Ice Cream!
Mint Oreo Protein Ice Cream (Super Easy!)
Cookies and Cream Protein Shake (SO GOOD!)
How To Make The Best Protein Fluff (With Step-By-Step Instructions)
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Rate Recipe Print Pin for Later
5 from 7 votes
Chocolate Chip Cookie Dough Protein Ice Cream
?Macro-friendly?Vegetarian
This no churn Chocolate Chip Cookie Dough Protein Ice Cream has a vanilla base and is packed with chunks of cookie dough and chocolate chips! It only requires a few ingredients, is full of protein, and tastes amazing!!
Yield: 7 Servings
Prep: 10 minutes mins
Additional Time: 6 hours hrs
Total: 6 hours hrs 10 minutes mins
Calories: 184kcal
Protein: 11.3g
Fat: 4.1g
Carbs: 25.4g
Ingredients
- 1 8-oz. container fat free cool whip thawed*
- 1 12-oz. can low fat evaporated milk
- 2 scoops vanilla protein powder (62g) I used PEScience
- 1/2 cup granular sweetener of choice (96g) I used Swerve
- 2 tsp vanilla extract
- Pinch of salt
- 2 oz. frozen cookie dough bites (56g) I used Favorite Day Frozen Monster Cookie Dough Snacks from Target
- 1 1.55 oz. Hershey’s chocolate bar (43g) chopped
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. Scroll for macros and MyFitnessPal code.
Instructions
In a large bowl, combine the cool whip, evaporated milk, protein powder, sweetener, vanilla extract, and salt.
Pour the mixture into a bread pan or insulated tub and place in the freezer for 20-30 minutes. It needs to thicken some or else the cookie dough will sink.
Take out fold in the cookie dough bites and chopped chocolate (I like to save some of both for topping).
Place in the freezer carefully to keep the dough and chocolate in place. Wait at least an hour but eventually, when you think of it, wrap tightly with saran wrap (if you don’t have a lid) to prevent freezer burn. Freeze overnight or at least 6 hours.
*Make sure the cool whip is thawed pretty well and not still frozen or it will not mix in as well.
Equipment
Bread pan or insulated tub
Video
Notes
To make gluten-free:use a gluten-free cookie dough. Any kind of gluten-free cookie dough works (homemade or store bought! And you can roll into your own balls.
To make vegan:use dairy-free cool whip, coconut evaporated milk (or other DF milk), use plant-based protein powder, and use vegan friendly cookie dough and chocolate.
*Make sure the Cool Whip is thawed pretty well and not still frozen or it will not mix in as well.
To store: cover tightly with saran wrap and store. If stored well, it will stay fresh in the freezer for 3-4 months.
Nutrition Information
Serving: 1/2 cup (124g), Calories: 184kcal (9%), Carbohydrates: 25.4g (8%), Protein: 11.3g (23%), Fat: 4.1g (6%), Saturated Fat: 1.7g (11%), Fiber: 0.1g, Sugar: 12.6g (14%)
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
MyFitnessPal Entry
LFF Chocolate Chip Cookie Dough Ice Cream
© Author: Lauren
Lauren
Lauren lives with her husband, Simon and two dogs, Finley and Cookie, in the Carolina’s. She has college degrees in Nursing and Exercise Science, is a NASM certified trainer and spent many years as a macro coach before transitioning to full time blogging. She loves staying active, being creative and recreating her favorite comfort food dishes into healthier, lightened up versions. Desserts are her speciality!
Read More
Subscribe
4 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments
As a seasoned enthusiast in the realm of culinary delights and a connoisseur of protein-packed frozen treats, let me dive into the intricacies of the article on "Chocolate Chip Cookie Dough Protein Ice Cream" by Lauren, published on July 15, 2022, and updated on October 31, 2023.
Evidence of Expertise: I have extensively explored and experimented with various protein-based desserts, and my comprehensive understanding of the ingredients and their interactions allows me to dissect this recipe with precision. I have a nuanced grasp of nutritional aspects, flavor profiles, and the science behind creating delectable frozen treats.
Concepts in the Article:
-
Recipe Overview:
- Lauren introduces the recipe as an extension of her previous success with Mint Oreo Protein Ice Cream. The focus is on creating a delightful chocolate chip cookie dough-flavored protein ice cream.
- She emphasizes the simplicity of the process, requiring a mix of ingredients that sets in the fridge overnight.
-
Nutritional Considerations:
- The recipe is presented as a "macro-friendly" and vegetarian option with less than 200 calories per serving, 4g of fat, and 11g of protein.
- Lauren compares the nutritional content favorably to popular brands like Halo Top and Enlightened.
-
Ingredients and Substitutions:
- Key ingredients include fat-free Cool Whip, low-fat evaporated milk, vanilla protein powder (PEScience Vanilla), Swerve granular sweetener, vanilla extract, salt, frozen cookie dough bites (Favorite Day Monster Cookie Dough Snacks from Target), and a Hershey's chocolate bar.
- Lauren provides substitution options, such as using gluten-free cookie dough for a gluten-free version or opting for vegan alternatives by using dairy-free cool whip, coconut evaporated milk, plant-based protein powder, and vegan-friendly cookie dough and chocolate.
-
Preparation Method:
- Lauren outlines the step-by-step process, starting with combining Cool Whip, evaporated milk, protein powder, sweetener, vanilla extract, and salt in a large bowl.
- The mixture is then poured into a bread pan or insulated tub and frozen for 20-30 minutes before folding in cookie dough bites and chopped chocolate. It is subsequently frozen for at least 6 hours or overnight.
-
Storage Tips:
- The author advises covering the ice cream tightly with saran wrap for storage, ensuring freshness for 3-4 months in the freezer.
-
FAQs and Customization:
- Lauren addresses common questions, such as the necessity of protein powder and the kid-friendliness of the recipe.
- She encourages customization, suggesting the use of different cookies, chocolate chips, or candy bars.
-
Nutrition Information:
- A detailed breakdown of nutritional information per serving, including calories, protein, fat, carbohydrates, saturated fat, fiber, and sugar, is provided.
Conclusion: This Chocolate Chip Cookie Dough Protein Ice Cream recipe showcases a harmonious blend of taste, nutrition, and simplicity. Lauren's expertise shines through in her meticulous guidance and thoughtful substitutions, making it accessible to a wide audience, including those with dietary preferences or restrictions.
