blend the base: in a blender, combine the dairy-free milk, peanut butter, protein powder, maple syrup, coconut yogurt, and vanilla extract. blend until smooth and creamy.

freeze the base: pour the mixture into your ninja creami pint container. freeze for at least 24 hours, ensuring the base is fully solidified.

churn the ice cream: after the base is frozen, insert it into the ninja creami. select the “ice cream” setting and churn until smooth.

add the cookie: crumble your homemade protein cookie into chunks. create a well in the middle of the churned ice cream and add the cookie pieces. reinsert into the ninja creami and select the u0022mix-inu0022 setting to evenly distribute the cookie chunks throughout the ice cream.

serve and enjoy: scoop into bowls or cones and enjoy immediately for a creamy, soft-serve texture. for a firmer texture, return to the freezer for 1-2 hours before serving.