This post may contain affiliate links. Please read my disclosure policy.
About This Recipe
Ever since making my Mint Oreo Protein Ice Cream, my brain has been spinning with the possibilities for more flavors to try! Simon picked up some cookie dough bites while he was out one day and the second he brought them home I was like yep, we gotta put these in the ice cream!
This ice cream is sooo easy to make. Really. You just mix everything together and let it set in the fridge overnight. (Or at least 6 hours.) The base is sweet and creamy with vanilla flavor and is filled with pieces of chocolate bar and buttery cookie dough in each bite. PURE HEAVEN!!
It’s also been significantly lightened up and has less than 200 calories per serving, just 4g of fat, and 11g of protein!! That’s better than brands like Halo Top and Enlightened!!! And guess what? It tastes like the real deal. 😉
I love how easy this no-churn ice cream is but if you have a Ninja Creami, check out my Reese’s Protein Ice Cream! And for another awesome frozen protein treat, check out the BEST Protein Fluff recipe!
Why You’ll Love This Chocolate Chip Cookie Dough Protein Ice Cream
- Delicious, sweet, and creamy vanilla flavor that’s so easy to pair with other desserts.
- Filled with yummy chocolate and cookie dough!!
- No churn required! Takes just 10 minutes to prep.
- Super easy to customize how YOU like it!
- Cool Whip – I used fat free Cool Whip. Make sure the Cool Whip is thawed pretty well and not still frozen or it will not mix in as well.
- Evaporated milk – I used low fat.
- Protein powder – I used PEScience Vanilla. Use my code Laurenfitfoodie to save 10% on your purchase.
- Sweetener – I used Swerve granular.
- Vanilla extract
- Frozen cookie dough bites – I used Favorite Day Monster Cookie Dough Snacks from Target.
- Chocolate bar – I used Hershey’s.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. In a large bowl, combine the Cool Whip*, evaporated milk, protein powder, sweetener, vanilla extract, and salt.
2. Pour the mixture into a bread pan or insulated tub and place in the freezer for 20-30 minutes. It needs to thicken some or else the cookie dough will sink.
3. Next, fold in the cookie dough bites and chopped chocolate. I like to save some of both for topping.
4. Place in the freezer carefully to keep the dough and chocolate in place. Wait at least an hour, but eventually, when you think of it, wrap tightly with saran wrap (if you don’t have a lid) to prevent freezer burn. Freeze overnight or at least 6 hours.
Cover tightly with saran wrap and store. If stored well, it will stay fresh in the freezer for 3-4 months.
Cool Whip Tip!
Make sure the Cool Whip is thawed pretty well and not still frozen or it will not mix in as well.
Do I need to use protein powder?
You don’t, but trust me, you won’t taste it at all. There’s no gritty texture or overly-strong flavor. And it’s such an easy way to sneak in a protein boost if you need one. The ice cream, however, will still be perfectly delicious without it!
Is this ice cream recipe kid-friendly?
Absolutely! It’s fun to make AND eat with the kiddos!
Can I switch up the mix-ins for this ice cream recipe?
You can use any kind of cookie, chocolate chip, or cookie dough you’d like. You could even chop up your favorite candy bar and mix it in.
- 1 8-oz. container fat free cool whip thawed*
- 1 12-oz. can low fat evaporated milk
- 2 scoops vanilla protein powder (62g) I used PEScience
- 1/2 cup granular sweetener of choice (96g) I used Swerve
- 2 tsp vanilla extract
- Pinch of salt
- 2 oz. frozen cookie dough bites (56g) I used Favorite Day Frozen Monster Cookie Dough Snacks from Target
- 1 1.55 oz. Hershey’s chocolate bar (43g) chopped
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. Scroll for macros and MyFitnessPal code.
- In a large bowl, combine the cool whip, evaporated milk, protein powder, sweetener, vanilla extract, and salt.
- Pour the mixture into a bread pan or insulated tub and place in the freezer for 20-30 minutes. It needs to thicken some or else the cookie dough will sink.
- Take out fold in the cookie dough bites and chopped chocolate (I like to save some of both for topping).
- Place in the freezer carefully to keep the dough and chocolate in place. Wait at least an hour but eventually, when you think of it, wrap tightly with saran wrap (if you don’t have a lid) to prevent freezer burn. Freeze overnight or at least 6 hours.
*Make sure the cool whip is thawed pretty well and not still frozen or it will not mix in as well.
- Bread pan or insulated tub
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.