Ninja Creami Protein Cookie Monster Ice Cream

Blue cookie Monster Ice Cream topped with cookie crumbles in a ninja creami container.

Ninja Creami Protein Cookie Monster Ice Cream

This dairy-free Ninja Creami Protein Cookie Monster ice cream is a cookie ice cream with natural blue dye, making it the most whimsical treat you'll have all summer!

Servings people

Calories 269

Author Michelle

Ingredients

1 ½ cup almond milk
1 scoop vanilla protein powder
2 tbsp coconut yogurt
2 tsp blue spirulina
2 tbsp maple syrup
2 gluten free chocolate chip cookies
2 gluten free oreos

Instructions

Using the ninja creami cup, pour the almond milk into the base. Add protein powder, yogurt, blue spirulina, and maple syrup use an immersion blender to blend well until there are no clumps remaining. You can also blend the mixture in a blender and pour it into the creami cup
The mixture will be very frothy, so wait 10 minutes for the froth to subside. Gently mix to pop and bubbles, ensuring the mixture does not pass the fill line. Add the lid and freeze upright for 24 hours.
Once fully frozen, run the outside of the creami cup under warm water for 30 seconds. Remove the lid and ensure that the creami has frozen flat. Place the creami in the outside cup and place the lid on top. Use the "creami fit" function (or "light ice cream" for the original ninja creami) and spin. Respin one more time for the perfect texture. If your ice cream still isn't creamy, add a splash of almond milk and respin one more time.
Lightly break up the cookies (reserving some on the side for topping) and add them to the creami cup. Add the blade back and top and spin one more time on the "mix in" setting.
Serve the creami in bowls and top with extra cookie crumbles!

Notes

If you wind up with some of the creami freeze with a bubble in the center, I chip away at it with a fork so it blends more evenly and doesn’t risk damaging the blade.

Nutrition