Healthy Cookie Monster Ice Cream

This cookie monster ice cream is just creamy vanilla protein ice cream, with dark chocolate chunks, and melt in your mouth cookie dough bites! Gluten free and no refined sugar.

I made this in the ninja creami, but I share an alternative method as well that requires no ice cream maker!

I used my favorite clean ingredient vanilla protein powder from just ingredients for the cookie dough balls- no fake aftertaste and no gums or ingredients that upset my stomach.

You can shop & save off my favorite protein powder with code colleenF10

Key Ingredients

• Cottage Cheese – it does not matter if you like cottage cheese or not! Once blended until smooth the chunky texture is gone. Unlike yogurt, when cottage cheese is frozen it does not become icy. Use full fat for the creamiest ice cream texture
• Cashew butter – adds to the creaminess while remaining neutral in taste
• French Vanilla Protein Powder – the flavor is unbelievable! It tastes so smooth and creamy, and adds a boost of protein as well as delicious flavor. My code colleenF10 saves you sitewide
• Pure maple syrup – adds sweet without adding refined table sugar. Pure maple syrup (not pancake syrup) is lower glycemic index than white sugar, so it’s easier on your blood sugar
• Coconut cream – never gets icy when frozen. It adds the ideal level of creaminess!
• Blue Spirulina Powder – is a superfood in itself. Spirulina is packed with vitamins and minerals, and gives the most gorgeous blue hue in the homemade treats, without artificial colorants needed!

Serves: 6

Ingredients

• 1 cup Cottage Cheese, *
• 1/2 cup Vanilla Greek Yogurt, *
• 1/2 cup Coconut Cream
• 1/4 cup Pure Maple Syrup
• 1 tsp Vanilla Paste
• 2 Tbsp Cashew Butter, *
• 2 – 3 Tbsp Vanilla Protein Powder, *
• 1/2 tsp Organic Luminous Blue Spirulina
• 1/4 cup Cashew Butter, Or peanut butter
• 3 Tbsp Vanilla Protein Powder
• 3 Tbsp Pure Maple Syrup
• 1 Tbsp Almond Flour
• 1/2 tsp Pure Vanilla Extract
• 2 Tbsp Mini Chocolate Chips, Semi-Sweet

Process

1. Blend ice cream ingredients together until smooth, scraping down the sides in between. Add more/less blue spirulina until your desired shade is achieved
2. (If wanting dairy free & using the Ninja Creami you can replace the cottage cheese and coconut cream with 1 can lite coconut milk. Use a vanilla vegan Greek yogurt, or omit the yogurt but add the vanilla protein powder for the vanilla flavor. This won’t work for the loaf tin method as it will be too thin. The Creami is pretty amazing at turning any level of thickness or liquid into creamy ice cream!)
3. Pour into ninja creami container and freeze 24hours
4. Add a splash of coconut milk or milk of choice, and Spin on scoop-able ice cream setting
5. Leave a divot in the center and add chocolate chunks / chips and mix under mix-ins option
6. Add cookie dough balls overtop and enjoy!
7. Blend everything together, then fold in cookie dough balls and chocolate chunks
8. Pour into loaf tin and freeze 4 hours for that sweet spot- soft and creamy but scoopable
9. When freezing longer let come to room temp 15min to soften before enjoying

Notes

if not using the Ninja Creami you’ll want the added fat from the coconut cream & cashew butter to help keep it creamy without getting icy. The protein powder is also optional. It will blend right in but texture won’t be affected if you leave it out.

More Ice Cream Recipes You’ll love!

Easy Mango Froyo

High Protein Snickers Blizzard

Mars Ice Cream Bars

Copycat Klondike Ice Cream Bars – (Dairy free)

Salted Caramel Cottage Cheese Ice Cream

Cotton Candy Ice Cream – (Vegan, dye free)

Healthy Cookie Monster Ice Cream

Print Pin Rate

Prep Time: 10 minutes minutes

Servings: 6

Ingredients

• 1 cup Cottage Cheese *
• 1/2 cup Vanilla Greek Yogurt *
• 1/2 cup Coconut Cream
• 1/4 cup Pure Maple Syrup
• 1 tsp Vanilla Paste
• 2 Tbsp Cashew Butter *
• 2 – 3 Tbsp Vanilla Protein Powder *
• 1/2 tsp Organic Luminous Blue Spirulina
• 1/4 cup Cashew Butter Or peanut butter
• 3 Tbsp Vanilla Protein Powder
• 3 Tbsp Pure Maple Syrup
• 1 Tbsp Almond Flour
• 1/2 tsp Pure Vanilla Extract
• 2 Tbsp Mini Chocolate Chips Semi-Sweet

Instructions

With Ice Cream Maker

• Blend ice cream ingredients together until smooth, scraping down the sides in between. Add more/less blue spirulina until your desired shade is achieved
• (If wanting dairy free & using the creami you can replace the cottage cheese and coconut cream with 1 can lite coconut milk. Use a vanilla vegan Greek yogurt, or omit the yogurt but add the vanilla protein powder for the vanilla flavor. This won’t work for the loaf tin method as it will be too thin. The creami is pretty amazing at turning any level of thickness or liquid into creamy ice cream!)
• Pour into ninja creami container and freeze 24hours
• Add a splash of coconut milk or milk of choice, and Spin on scoop-able ice cream setting
• Leave a divot in the center and add chocolate chunks / chips and mix under mix-ins option
• Add cookie dough balls overtop and enjoy!

Without an ice cream maker

• Blend everything together, then fold in cookie dough balls and chocolate chunks
• Pour into loaf tin and freeze 4 hours for that sweet spot- soft and creamy but scoopable
• When freezing longer let come to room temp 15min to soften before enjoying

Video

Notes

If not using the Ninja Creami, you’ll want the added fat from the coconut cream & cashew butter to help keep it creamy without getting icy. The protein powder is also optional. It will blend right in but texture won’t be affected if you leave it out.