High‑Protein Cookie Dough Ice Cream Cups (Gluten‑Free & Dairy‑Free)
If you love cookie dough and ice cream, this recipe is your dream come true.
These cookie dough ice cream cups combine creamy vanilla protein ice cream with rich peanut butter cookie dough — all topped with mini chocolate chips for that perfect crunch.
They’re gluten‑free, dairy‑free, refined sugar‑free, and packed with protein, making them the ultimate guilt‑free frozen treat.
Looking for a more classic chocolate chip cookie dough ice cream? You can find my vegan cookie dough chocolate chip ice cream here!
Made with a melt-in-your-mouth peanut butter cookie dough base, and a creamy vanilla ninja creami vanilla ice cream filling, topped with plenty of mini dark chocolate chips!
This no bake dessert recipe is gluten free, dairy free, refined sugar free, and protein rich!
Both the cookie dough and the ninja creami ice cream are rich in protein, making this a blood sugar balanced summer treat!
Why You’ll Love These High Protein Cookie Dough Ice Cream Cups
- Protein‑Rich: Both layers are made with high‑protein ingredients for a satisfying dessert that fuels you.
• No‑Bake & Easy: Just mix, layer, and freeze — no oven required.
• Allergy‑Friendly: Gluten‑free and dairy‑free, perfect for sensitive diets.
• Customizable: Swap flavors or toppings to fit your cravings.
• Kid‑Approved: Creamy, sweet, and fun to eat — a family favorite.
Ingredients Overview
• Peanut Butter Protein Cookie Dough: Made with natural peanut butter, protein powder, and a touch of maple syrup.
• Vanilla Protein Ice Cream: Simple Ninja Creami base using plant‑based milk and vanilla protein powder.
• Mini Chocolate Chips: For texture and that classic cookie dough vibe.
Key Ingredients
- 1/2 cup creamy peanut butter, or cashew or almond butter
- 6 tbsp vanilla protein powder
- 2 tbsp almond flour
- 3 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1 tbsp mini dark chocolate chips
- Vanilla Protein Ninja Creami Ice Cream (or use your favorite vanilla ice cream)
- 1 can coconut milk
- 1 heaping scoop vanilla protein powder
- 1 scoop collagen peptides
- 2 tbsp pure maple syrup
- 1 tsp vanilla extract
- For topping
- 3 tbsp mini dark chocolate chips
How to Make No Bake Cookie Dough Ice Cream Cups
- If using your ninja creami to make ice cream start this first, as it will need to freeze overnight
- Blend or whisk together ice cream ingredients – coconut milk, vanilla protein, collagen, sweetener, and vanilla extract
- When ready to make the full recipe, let your ice cream canister (store bought if using) come to room temp to soften roughly 15 minutes
- Make the cookie dough by mixing the ingredients together, then folding in mini chocolate chips
- Scoop roughly 2 tbsp of cookie dough into the bottom of muffin liners, and press down with a small spatula
- Spin your ninja creami on ice cream mode, and re-spin if needed until it appears super creamy
- Scoop roughly 2-3 tbsp overtop your cookie dough, and sprinkle with mini chocolate chips
- Freeze another 1-2 hours, depending on how soft your ice cream was
- Peel out of liners, and enjoy!
- Keep stored in the freezer, and let them come to room temp 10-15 minutes before enjoying
Flavor Variations
• Chocolate Lovers: Use chocolate protein ice cream and drizzle with melted dark chocolate.
• PB&J Twist: Add a layer of frozen strawberry chia jam in the center.
• Mint Chip: Blend mint extract and green spirulina into the ice cream layer.
• Mocha Crunch: Mix espresso powder into the cookie dough for a coffee‑infused version.
FAQ
Can I use store‑bought ice cream?
Yes! Choose a dairy‑free or high‑protein option to keep the recipe balanced.
How do I store them?
Keep frozen in an airtight container for up to 2 weeks. Let sit for 5 minutes before enjoying.
Can I make them nut‑free?
Swap peanut butter for sunflower seed butter or tahini.
More Ice Cream Treats You’ll Love!
If you make these High‑Protein Cookie Dough Ice Cream Cups I’d love to hear your thoughts in the comments below! Or tag me on social media so I can see your creations!
Equipment
Ingredients
- 1/2 cup creamy peanut butter or cashew or almond butter
- 6 tbsp vanilla protein powder
- 2 tbsp almond flour
- 3 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1 tbsp mini dark chocolate chips
Vanilla Protein Ninja Creami Ice Cream
- Vanilla Protein Ninja Creami Ice Cream or use your favorite vanilla ice cream
- 1 can coconut milk
- 1 heaping scoop vanilla protein powder
- 1 scoop collagen peptides
- 2 tbsp pure maple syrup
- 1 tsp vanilla extract
- For topping
- 3 tbsp mini dark chocolate chips
Instructions
- If using your ninja creami to make ice cream start this first, as it will need to freeze overnight
- Blend or whisk together ice cream ingredients – coconut milk, vanilla protein, collagen, sweetener, and vanilla extract
- When ready to make the full recipe, let your ice cream canister (store bought if using) come to room temp to soften roughly 15 minutes
- Make the cookie dough by mixing the ingredients together, then folding in mini chocolate chips
- Scoop roughly 2 tbsp of cookie dough into the bottom of muffin liners, and press down with a small spatula
- Spin your ninja creami on ice cream mode, and re-spin if needed until it appears super creamy
- Scoop roughly 2-3 tbsp overtop your cookie dough, and sprinkle with mini chocolate chips
- Freeze another 1-2 hours, depending on how soft your ice cream was
- Peel out of liners, and enjoy!
- Keep stored in the freezer, and let them come to room temp 10-15 minutes before enjoying
