All the flavors of Oreo made into a high-protein, low-fat frozen treat!
Ever wondered what a Oreo ice cream sandwich would taste like? Because I’m pretty sure it would taste exactly like this. Really not trying to be over dramatic here, but I mean holy crap y’all! I am so surprised by these.
They have every element you could ever want in a dessert – Cookies and cream flavor, gooey marshmallow center, CHILLED to made taste like an ice cream sandwich. Seriously, even though there is no ice cream in these they somehow taste like it 😆
This is also one of those recipes that no one would ever know was healthy. Nope, not even in the slightest. Pure frozen Oreo sandwich cookie BLISS.
Ingredients in Oreo freeze cups:
- Protein powder – for protein and flavor. I used PEScience vanilla in these. I’m sure any flavor would be good!
- Coconut flour – for texture purposes. This, along with the protein powder and dutch black cocoa are the main components in creating the “Oreo dough.”
- Dutch black cocoa powder – not to be confused with normal cocoa powder! This special dutch cocoa is what gives these Oreo cups that cookies and cream flavor.
- Pumpkin, applesauce, almond milk — all of these bring liquid to Oreo dough mix to create that delicious dough. Each plays a different role in absorption and adding to the texture, so I would try not to replace any if you can help it. However, if needed, you can use more pumpkin for the applesauce and vice versa.
- Marshmallow creme – I experimented with a couple of different things to create the Oreo cream. Marshmallow fluff was the clear winner. SO good and responds very well to the freezer.
How to make Oreo freeze cups:
- Make Oreo dough. Mix dry ingredients, add in wet ingredients, then combine!
- Divide Oreo dough in half, scoop one of the halves into the bottom of each silicone cup.
- Place in freezer to let set, then take out and add marshmallow creme.
- Place in freezer again, then top with remaining Oreo dough! Easy Peasy.
Ingredients used:
- PEScience protein powder – this is always the protein powder I recommend for taste and quality of ingredients. There is no grainy or protein texture and no matter what I am using it for, it always blends so well!
For all Pescience products, you can use code “LaurenFitFoodie” to save 15%. - HIIT nutrition jet black cocoa – this is the black cocoa I use. I like how it has a higher protein content than others on the market. $6.99/bag and worth every penny.
For all HIIT nutrition products, you can use code “LaurenFitFoodie” to save 10%.
Baking tools used:
- Mini silicone baking cups – these are life changing. I can’t even imagine using my metal muffin pan nowadays. Silicone everything is where it’s at. Slips right out — easiest clean up!
- Kitchen scale – highly recommend so you can weigh ingredients more accurately. This one is my all time favorite. Always precise and large enough to weigh large batches and casserole dishes.
As always, if you make, tag me on Instagram (@Laurenfitfoodie) because I absolutely love seeing your yummy recreations!
Skinny Oreo Freeze Cups
Course: Dessert, SnacksDifficulty: Easy12
servings25
minutes81
kcalIngredients
3 scoops (100g) chocolate or vanilla protein powder
1/2 cup + 2 tbsp (70g) coconut flour
3 tbsp (30g) dutch black cocoa powder
1 tbsp zero-calorie granulated sweetener
1/2 cup (122g) canned pumpkin
1/2 cup (113g) unsweetened applesauce
1/2 cup (120 mL) unsweetened almond milk
1/2 cup (48g) marshmallow creme
Directions
- In a large mixing bowl, combine the protein powder, coconut flour, black cocoa, and sweetener. Mix the dry ingredients until well combined.
- Add in the pumpkin, applesauce, and almond milk. Continue mixing until all ingredients are mixed thoroughly. Be careful not to add too much liquid as that may affect the texture.
- Using a spoon, scoop 20g of Oreo dough into 12 silicone muffin cups. If you aren’t using a food scale, you can divide the mixture into half here and then add half of the dough evenly amongst the 12 cups. Smooth and press the dough into the cups using a spoon and your fingers. Place in the freezer for 5-10 minutes to let set.
- Take the cups out, and add 4g of marshmallow fluff (a little more than 1/2 tbsp) to each cup. Place back in the freezer for 10 minutes to let set and harden.
- Take the cups out again and add the remainder of the Oreo dough to the top (20g per each cup again). Using your spoon and finger, smooth and press down until smooth.
- Keep stored in freezer in an airtight container until ready to eat. Let defrost at room temperature for 5 minutes, then enjoy!
Notes
- Nutrition: Serving: 1 Oreo cup | Calories: 81 | Carbohydrates: 10g | Fat: 1g | Protein: 7g
- MFP entry: Lauren Fit Foodie Skinny Oreo Freeze Cups
8 comments
Did you use chocolate or vanilla protein powder with these? Curious which you prefer. Thank you
Hey Brandi! I prefer vanilla 🙂
Just want the newsletter!
Which zero calorie sweetener do you recommend?
I use the big bags of granulated sweetener I get from the grocery! Either granulated stevia, Splenda, Great value brand – just depends on what store I go to!
This is seriously my favorite recipe!!
These are seriously the best!!
I love these because 1. They are so simple to make and 2. Hits the “ice cream” cravings during the warmer months. They are a must try. Just bought your recipe book, can’t wait to try more of your creations