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About This Recipe
Have you ever had homemade ice cream? It’s so delicious—and no, you don’t need an ice cream maker to do it! I made this Mint Oreo Protein Ice Cream with a few ingredients, a mixing bowl, a bread pan, and the freezer.
It’s so refreshing on a warm summer night, but still incredibly delicious any time of year if you’re like me and eat ice cream no matter how cold it is outside!
This minty protein ice cream is creamy and generously peppered with drool-worthy Oreo cookie pieces.
And just like my Chocolate Chip Cookie Dough Protein Ice Cream, it’s also significantly lightened up more than any mint Oreo ice cream you’d find at the store, but you would absolutely NEVER know.
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 Mint Oreo Protein Ice Cream
- What’s not to love about Oreo’s and ice cream?
- It’s creamy, minty and perfectly delicious.
- 11g of protein per serving! 🙌🏼
- Lower in calories, carbs, and fat than traditional ice cream.
- Fun to make for kids and adults!
- Whip it up in just 10 minutes!
- Cool Whip – I used fat free Cool Whip, but you can use regular as well.
- Milk – This recipe uses low fat evaporated milk. I haven’t tried it with another milk, so I can’t speak on how it would turn out!
- Vanilla protein powder – I used PEScience Vanilla. You can use my code Laurenfitfoodie for 15% off all PEScience products.
- Sweetener of choice – I used Swerve. Any sweetener alternative or sugar will work.
- Vanilla extract
- Peppermint extract
- Green food coloring – Just for looks! You can omit if you wish, but I think it makes it fun.
- Salt – Just a pinch to enhance flavor.
- Oreo Thins – I used the thin ones to cut down on calories.
How To Make
- In a large bowl, combine cool whip, evaporated milk, protein powder, sweetener, vanilla extract, peppermint extract, green food coloring, and salt.
- Then, crush your Oreos and fold them in. I like to save some for topping. 😉
- Lastly, pour the mixture into a bread pan (wrapped tightly with saran wrap) or insulated tub. Top with remaining crushed Oreos and freeze overnight.
Cover tightly with saran wrap and store. If stored well, it will stay fresh in the freezer for 3-4 months.
Make sure the cool whip is thawed and not still frozen or it will not mix in as well.
Do I need to use Oreos in this ice cream recipe?
You can use any kind of cookie you’d like. I think crushed up chocolate chip cookies would taste delicious, too! You could even chop up your favorite candy bar and mix it in.
How do you make the ice cream green?
I used green food coloring. This is totally optional.
Is this a kid friendly recipe?
Absolutely! It’s fun to make AND eat with the kiddos!
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!
- 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
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 3-4 drops green food coloring
- Pinch of salt
- 15 Oreo thins crushed
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- In a large bowl, combine the cool whip, evaporated milk, protein powder, sweetener, vanilla extract, peppermint extract, green food coloring, and salt.
- Fold in the crushed Oreos (I like to save some for topping 😉).
- Pour the mixture into a bread pan (wrapped tightly with saran wrap) or insulated tub. Top with remaining crushed Oreos and freeze overnight.
- 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.