Chocolate Chip Cookie Dough Protein Ice Cream

Name: Chocolate Chip Cookie Dough Protein Ice Cream
Prep time: 10 min
Total time: 6 h 10 min
Yield: 7 Servings
Ingredients: 1 8-oz. container fat free cool whip; 1 12-oz. can low fat evaporated milk; 2 scoops vanilla protein powder (62g); 1/2 cup granular sweetener of choice (96g); 2 tsp vanilla extract; Pinch of salt; 2 oz. frozen cookie dough bites (56g); 1 .55 oz. Hershey’s chocolate bar (43g)

User Reviews

5.0

24 reviews

Excellent

Prep Time
10 mins
Additional Time
6 hrs
Total Time
6 hrs 10 mins
Servings
7 Servings
Calories
184 kcal
Course
Dessert
Cuisine
International

Chocolate Chip Cookie Dough Protein Ice Cream

Heidi Hunt

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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!!

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Ingredients

Servings

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 .55 oz. Hershey’s chocolate bar (43g) chopped

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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.

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

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Serving 1/2 cup (124g) Calories 184kcal (9%) Carbohydrates 25.4g (8%) Protein 11.3g (23%) Fat 4.1g (6%) Saturated Fat 1.7g (9%) Fiber 0.1g (0%) Sugar 12.6g (25%)