Vegan Cookies & Cream Ninja Creami Protein Ice Cream
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.
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.
By @feastingonfruit
Cookies
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1 cup (90g) chocolate granola
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1 tbsp cocoa powder
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1 tbsp coconut oil, melted
Ice Cream
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1 cup (240g) almond milk
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1/2 cup (120g) Native Forest Organic Simple Coconut Milk
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4oz (115g) dairy-free yogurt
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1 scoop unflavored protein powder
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1 tbsp sweetener or 2 pitted medjool dates (omit if protein powder is sweetened)
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1/8 tsp salt
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1/2 tsp vanilla extract
Instructions
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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.
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Combine all the ice cream ingredients in a Ninja Creami pint container (if using dates, you will need to blend instead).
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Use a frother or electric whisk to thoroughly mix.
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Freeze overnight.
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Process on the “light ice cream” setting.
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Add a splash of coconut milk, and process again on “re-spin”.
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Add a few tablespoons of cookie crumbs, and process again on “mix-in”.
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Enjoy!
