Vegan Cookies & Cream Ninja Creami Protein Ice Cream

A close-up of a creamy cookies-and-cream ice cream in a clear cup, with cookie crumbs swirled throughout and scattered on the surface around it.

This healthy cookies and cream ice cream tastes just like the classic, but it’s totally dairy-free and packed with over 30g of protein 👏⁠ Plus it can be made in the Ninja Creami or a blender. ⁠
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The base is made with Native Forest Organic Simple Coconut Milk , and the “cookies” are a sneaky gluten-free granola swap that adds the perfect crunch.

spoon scooping creamy cookies-and-cream ice cream from a clear cup, with cookie crumbs mixed in and sprinkled around the cup and on the table.

By @feastingonfruit

1 cup (90g) chocolate granola

1 tbsp cocoa powder

1 tbsp coconut oil, melted

Ice Cream

1 cup (240g) almond milk

1/2 cup (120g) Native Forest Organic Simple Coconut Milk

4oz (115g) dairy-free yogurt

1 scoop unflavored protein powder

1 tbsp sweetener or 2 pitted medjool dates (omit if protein powder is sweetened)

1/8 tsp salt

1/2 tsp vanilla extract

Instructions

Grind the granola to coarse crumbs in a food processor. Add the cocoa powder and coconut oil. Process again to a wet sand consistency. Set aside.

Combine all the ice cream ingredients in a Ninja Creami pint container (if using dates, you will need to blend instead).

Use a frother or electric whisk to thoroughly mix.

Freeze overnight.

Process on the “light ice cream” setting.

Add a splash of coconut milk, and process again on “re-spin”.

Add a few tablespoons of cookie crumbs, and process again on “mix-in”.

Enjoy!

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