Mint Oreo Protein Ice Cream

Name: Mint Oreo Protein Ice Cream
Prep time: 10 min
Total time: 12 h 10 min
Yield: 7 serving
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); 1 tsp vanilla extract; 1 tsp peppermint extract; 3-4 drops green food coloring; Pinch of salt; 15 Oreo thins

User Reviews

5.0

24 reviews

Excellent

Prep Time
10 mins
Additional Time
12 hrs
Total Time
12 hrs 10 mins
Servings
7
Calories
181 kcal
Course
Dessert
Cuisine
American

Mint Oreo Protein Ice Cream

Heidi Hunt

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Easy, no churn, homemade Mint Oreo Protein Ice Cream at home? Yes, it’s possible! It’s so creamy, minty, and perfectly delicious. And even better news? It’s lightened up and packed with protein!

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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
1 tsp vanilla extract
1 tsp peppermint extract
3-4 drops green food coloring
Pinch of salt
15 Oreo thins crushed

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Instructions

In a large bowl, combine the cool whip, evaporated milk, protein powder, sweetener, vanilla extract, peppermint extract, green food coloring, and salt.
Fold in the crushed Oreos (I like to save some for topping 😉).
Pour the mixture into a bread pan (wrapped tightly with saran wrap) or insulated tub. Top with remaining crushed Oreos and freeze overnight.

Notes

To make gluten-free: use gluten-free Oreos.
To make dairy-free: use dairy-free whipped topping, dairy-free milk and a plant-based protein powder.
*Make sure the cool whip is thawed and not still frozen or it will not mix in as well.
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 (122g) Calories 181kcal (9%) Carbohydrates 25.6g (9%) Protein 10.7g (21%) Fat 4g (6%) Saturated Fat 0.9g (5%) Fiber 0.4g (2%) Sugar 14.3g (29%)