Whipped Cookie Dough Protein Ice Cream
If cookie dough ice cream has always been your weakness, you're going to love this healthier twist. This Whipped Cookie Dough Protein Ice Cream is everything you want in a frozen dessert. It's light, fluffy, creamy, packed with little bites of cookie dough, and surprisingly satisfying thanks to an added boost of protein.
Servings 6
Ingredients
- 1 tub CocoWhip or Truwhip
- 8 ounces Kite Hill dairy-free cream cheese softened
- 1/2 cup vanilla protein powder
- 1 teaspoon vanilla bean paste
- 1/4 cup creamy peanut butter
- 6 ounces Doughy Chocolate Chip Cookie Dough softened at room temperature for 2–3 hours
Instructions
- In a large mixing bowl, combine the CocoWhip (or Truwhip), softened Kite Hill cream cheese, vanilla protein powder, vanilla bean paste, and peanut butter.
- Beat with a hand mixer until completely smooth, light, and fluffy.
- Roll the softened cookie dough into very small bite-sized balls.
- Gently fold about half of the cookie dough balls into the whipped mixture.
- Spread the mixture into a loaf pan or freezer-safe container and smooth the top.
- Sprinkle the remaining cookie dough balls evenly over the top, gently pressing them into the surface.
- Cover tightly and freeze overnight, or at least 8 hours.
- Let sit at room temperature for 10–15 minutes before scooping for the creamiest texture.
Notes
Approximate Macros (Per Serving, 6 Servings)
Calories: ~355
Protein: ~11g
Carbohydrates: ~22g
Fat: ~25g
Fiber: ~2g
Calories: ~355
Protein: ~11g
Carbohydrates: ~22g
Fat: ~25g
Fiber: ~2g