Mint Oreo Protein Ice Cream
Servings: 7
Calories: 181kcal
Easy, no churn, homemade Mint Oreo Protein Ice Cream at home? Yes, it’s possible! It’s so creamy, minty, and perfectly delicious. And even better news? It’s lightened up and packed with protein!
Print Recipe
Equipment
- Bread pan or insulated tub
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
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 3-4 drops green food coloring
- Pinch of salt
- 15 Oreo thins crushed
Instructions
- 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.
Notes
To make gluten-free: use gluten-free Oreos.
To make dairy-free: use dairy-free whipped topping, dairy-free milk and a plant-based protein powder.
*Make sure the cool whip is thawed and not still frozen or it will not mix in as well.
Cover tightly with saran wrap and store. If stored well, it will stay fresh in the freezer for 3-4 months.
Nutrition
Serving: 1/2 cup (122g) | Calories: 181kcal | Carbohydrates: 25.6g | Protein: 10.7g | Fat: 4g | Saturated Fat: 0.9g | Fiber: 0.4g | Sugar: 14.3g