Chocolate Chip Cookie Dough Protein Ice Cream
User Reviews
5
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Prep Time
10 mins
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Additional Time
6 hrs
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Total Time
6 hrs 10 mins
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Servings
7 Servings
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Calories
184 kcal
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Course
Dessert
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Cuisine
International
Chocolate Chip Cookie Dough Protein Ice Cream
Description
This ice cream recipe mixes thawed fat-free Cool Whip, low-fat evaporated milk, vanilla protein powder, granular sweetener, vanilla extract, and a pinch of salt to create a smooth base. The mixture is partially frozen until thickened, then folded with frozen cookie dough bites and chopped chocolate bar pieces. It freezes further to firm up, resulting in a scoopable dessert with protein enrichment and chewy cookie dough bits. Some cookie dough and chocolate pieces may be reserved for topping before final freezing.
The dessert offers a balance of creaminess from Cool Whip and evaporated milk with the texture contrast of chocolate and dough chunks. It's suitable for those seeking a protein boost in an ice cream treat. It must be thawed sufficiently to mix properly and stored tightly wrapped to prevent freezer burn.
Gluten-free, vegan, and dairy-free versions are possible using gluten-free cookie dough, dairy-free Cool Whip and evaporated milk alternatives, plant-based protein powders, and vegan chocolate.
Ingredients
- 1 Cool Whip thawed, fat free, 8-oz. container
- 1 evaporated milk low fat, 12-oz. can
- 2 vanilla protein powder I used PEScience, 62g
- 1/2 cup sweetener I used Swerve, granular, of choice, 96g
- 2 tsp vanilla extract
- Pinch salt
- 2 oz. cookie dough bites I used Favorite Day Frozen Monster Cookie Dough Snacks from Target, frozen, 56g
- 1 .55 oz. chocolate bar chopped, Hershey’s, 43g
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
- Use gluten-free cookie dough to make this ice cream gluten-free; both homemade and store-bought options work.
- For a vegan version, substitute dairy Cool Whip with dairy-free alternatives, use coconut or other plant-based evaporated milk, plant protein powder, and vegan cookie dough and chocolate.
- Ensure Cool Whip is mostly thawed before mixing to achieve smooth consistency.
- Store tightly covered with plastic wrap or lid to prevent freezer burn; the ice cream stays fresh for 3-4 months when stored properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7Servings
Amount Per Serving
Calories 184 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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