Chocolate Chip Cookie Dough Protein Ice Cream

This no churn Chocolate Chip Cookie Dough Protein Ice Cream has a vanilla base and is packed with chunks of cookie dough and chocolate chips! It only requires a few ingredients, is full of protein, and tastes amazing!! 

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. 😉

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!

INGREDIENTS

  • Cool Whip – I used fat free Cool Whip.
  • 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
  • Salt
  • Frozen cookie dough bites – I used Favorite Day Monster Cookie Dough Snacks from Target.
  • Chocolate bar – I used Hershey’s.

HOW TO MAKE CHOCOLATE CHIP COOKIE DOUGH PROTEIN ICE CREAM

  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. 

*Make sure the Cool Whip is thawed pretty well and not still frozen or it will not mix in as well. 

TO MAKE GLUTEN FREE AND VEGAN

To make gluten-free: use a gluten-free cookie dough. Any kind of gluten-free cookie dough works (homemade or store bought! And you can roll into your own balls.

To make vegan: use dairy-free cool whip, coconut evaporated milk (or other DF milk), use plant-based protein powder, and use vegan friendly cookie dough and chocolate

HOW TO STORE

Cover tightly with saran wrap and store. If stored well, it will stay fresh in the freezer for 3-4 months. 

MORE DESSERTS PERFECT FOR SUMMER

WANT TO MAKE THIS RECIPE?

If you try this chocolate chip cookie dough ice cream and love it, please rate this recipe!

You can also tag me on Instagram, @LaurenFitFoodie. It makes my day seeing your yummy recreations!

Yield: 7 Servings

Chocolate Chip Cookie Dough Protein Ice Cream

Chocolate Chip Cookie Dough Protein Ice Cream

This no churn Chocolate Chip Cookie Dough Protein Ice Cream has a vanilla base and is packed with chunks of cookie dough and chocolate chips! It only requires a few ingredients, is full of protein, and tastes amazing!! 

Prep Time 10 minutes
Additional Time 6 hours
Total Time 6 hours 10 minutes

Ingredients

  • 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, chopped (43g)

Instructions

  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. Take out 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.

    *Make sure the cool whip is thawed pretty well and not still frozen or it will not mix in as well.

Notes

MFP entry: LFF Chocolate Chip Cookie Dough Ice Cream

*Cover tightly with saran wrap and store. If stored well, it will stay fresh in the freezer for 3-4 months.

Nutrition Information:

Yield:

7

Serving Size:

1/2 cup (124g)

Amount Per Serving: Calories: 184Total Fat: 4.1gSaturated Fat: 1.7gCarbohydrates: 25.4gFiber: 0.1gSugar: 12.6gProtein: 11.3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram and tag me @LaurenFitFoodie! 

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