Made with simple ingredients in the Ninja Creami, this sugar cookie protein ice cream delivers 46g of protein, a thick creamy texture, and all the flavor of a classic soft sugar cookie.
The Ninja Creami machine truly lives up to the hype. The flavours and textures that you're able to achieve with protein ice cream changes the game for creating healthy desserts.
This sugar cookie protein ice cream is made in the Ninja Creami for a thick, creamy texture that tastes just like a soft sugar cookie. With 46 grams of protein per pint, it’s an easy high-protein dessert that feels indulgent while still fitting into a balanced lifestyle.
Made with simple ingredients and blended to perfection in the Ninja Creami, this high-protein dessert recipe is perfect for anyone looking for an easy homemade ice cream that’s smooth, satisfying, and actually delicious. It's great for the holidays, a post-workout treat, or anytime.
Note that I have the Ninja Creami Deluxe model, which has 50% larger pints than the regular Ninja Creami. It also has 11 different modes and some new features compared to the original. I've scaled this recipe to serve 1-2 people, with quantities that will fit in the pint cups of any Ninja Creami machine so everyone can make it.
Jump to:
- Why You'll Love This Recipe
- Ingredient Notes and Substitutions
- How to Make Sugar Cookie Protein Ice Cream
- Make Ahead
- How to Store Leftover Protein Ice Cream
- Ninja Creami Settings & Tips for Creamy Texture
- Protein Ice Cream Texture Troubleshooting
- Frequently Asked Questions
- More Ninja Creami Protein Recipes
- Recipe
- Reviews
Why You'll Love This Recipe
- Tastes just like a soft, classic sugar cookie.
- 46g protein per pint for a filling, high protein treat.
- Easy to make with simple, everyday ingredients.
- Healthier than store-bought ice cream and lower in sugar.
- Thick, creamy texture thanks to the Ninja Creami.
- Customizable with mix-ins like sprinkles and cookie pieces.
- Perfect for meal prep. Stash a few extra pints in the freezer and have a ready-to-go post-workout treat that tastes indulgent but is actually packed with protein.
Looking for more Ninja Creami protein desserts? Try my Gingerbread Protein Ice Cream, Golden Oreo Protein Ice Cream, Biscoff Protein Ice Cream, Mini Egg Protein Ninja Creami, or Chocolate Peanut Butter Cup Protein Ice Cream.
Ingredient Notes and Substitutions
Here are the ingredients you'll need to make this high protein Ninja Creami ice cream:
- Milk: I like to use a combination of 2% milk and almond milk in this recipe. I find the nuttiness adds to the sugar cookie flavour. I also think oat milk would taste great.
- Vanilla protein powder: I like to use the Premier Protein Whey Protein Powder in Vanilla Milkshake. It is creamy and provides 30g protein per serving, plus it doesn't have any weird flavours. Any vanilla protein powder you like will work.
- Sugar-free vanilla pudding mix: You will find that sugar-free pudding mix is a common ingredient in Ninja Creami recipes because it adds extra flavor, and most importantly, a real ice cream-like thickness. While this recipe will still taste great without it, just 1 tablespoon really thickens up the low-fat milk to resemble full-fat ice cream.
- Melted butter: Adds richness and gives the ice cream that true sugar cookie flavor. If you don't want to add real butter, add ½ teaspoon of butter extract.
- Vanilla extract & almond extract: Essentials for a sugar cookie flavor.
- Real sugar cookies: Used as mix-ins for texture and flavor. Store-bought or homemade both work well.
- Sprinkles: Perfect for a fun, classic sugar cookie look and feel.
How to Make Sugar Cookie Protein Ice Cream
Be sure to read the recipe card below for the full recipe and nutrition facts. Note that I have the Ninja Creami Deluxe model, as photographed below. I've scaled this recipe to also fit in the smaller original models.
(1) Add all ingredients except the cookies and sprinkles to a Ninja Creami pint. Whisk and freeze overnight.
Run the pint under warm water for 30 seconds then dry it off. Place pint in the outer bowl.
(2) Blend on “Lite Ice Cream”, then scrape down the sides and “Re-spin”. Break up the sugar cookies and stuff them in the center of the ice cream with some sprinkles. Blend on "Mix-In" mode.
(3) Enjoy immediately!
Make Ahead
The base of this protein ice cream must be made ahead of time, as it needs to freeze for at least 12 hours. If you want to meal prep your protein ice cream, you can buy additional Ninja Creami pints for your machine on Amazon, then mix and freeze several pints at once to always have protein ice cream at the ready.
How to Store Leftover Protein Ice Cream
This recipe makes a good dessert for 2 people. It's quite filling! Either scoop into two bowls, or share straight from the pint.
Should you have leftover protein ice cream, smooth the top flat with a spoon, then place the pint cup back in the freezer. Blend on Lite Ice Cream the next time you want to enjoy it. The cookies will turn into little specks throughout!
Ninja Creami Settings & Tips for Creamy Texture
Achieving a thick, creamy texture in the Ninja Creami is all about the right settings and a few simple tips:
- While I'm not sure 24 hours is truly necessary like Ninja suggests, the mixture must freeze for at least 12 hours before blending.
- A lot of recipes will call for a pinch of xanthan gum to help the texture and creaminess of low-fat protein ice creams. I find it adds too much of an unpleasant flavour, even in small quantities.
- Sugar-free instant pudding mix can be hard to find. Note that in Canada, our "Fat Free" Jello Pudding Mixes actually have no added sugar and contain the same macros as the American "Sugar Free" Jello Pudding Mixes.
- Higher fat milk will make this protein ice cream even creamier.
- Using a combination of Fairlife milk and almond milk, along with the vanilla pudding mix, helps ensure a smooth, creamy protein ice cream that’s rich but not icy—perfect for that sugar cookie flavor and texture.
- The Lite Ice Cream setting is meant for low fat mixtures like this protein ice cream. If you like your protein ice cream softer, you can Re-Spin a few times.
Protein Ice Cream Texture Troubleshooting
Even with a perfect recipe, protein ice cream can sometimes turn out slightly icy, crumbly, or powdery. Here’s how to fix common issues:
- Crumbly or Powdery Ice Cream: Often caused by protein powder absorbing too much liquid. Re-spin the ice cream in the Ninja Creami or add 1–2 teaspoons of milk to the pint before re-spinning for a smoother texture.
- Icy Ice Cream: If the ice cream feels icy or grainy, make sure the base was fully frozen for at least 24 hours. Using a combination of dairy and almond milk plus the pudding mix helps prevent ice crystals.
- Too Hard to Scoop: Protein ice cream can freeze firmer than regular ice cream. Let it sit at room temperature for 2–3 minutes before scooping, or use a warm ice cream scoop.
- Mix-ins Sinking or Clumping: Add cookies and sprinkles after spinning, and fold gently to keep them evenly distributed without affecting the texture.
- Chalky or Dry Flavor: Use a whey-based protein for the creamiest results. Adding plant-based protein powder may create a chalky texture.
Pro Tip: The key to perfect protein ice cream is pre-freezing the base fully, using the correct Ninja Creami setting, and adjusting liquid as needed. A little trial-and-error with your preferred protein powder often yields the best creamy texture.
Frequently Asked Questions
Whey or whey–casein blends give the creamiest texture. Plant-based protein powders can work but may require an extra re-spin or a splash of milk to prevent a powdery or icy texture.
This loosens the frozen sides and bottoms before blending to prevent an icy texture.
After the first spin, a lot of protein ice creams will have a crumbly texture due to the low fat content. Re-spin the ice cream, and add 1–2 teaspoons of milk to smooth it out if necessary.
Enjoy this sugar cookie protein ice cream anytime you want a sweet, indulgent treat that’s still packed with 46 grams of protein per pint. Made in the Ninja Creami with simple ingredients, it’s thick, creamy, and customizable with cookies, sprinkles, or other mix-ins. Whether you’re looking for a post-workout dessert, a healthy snack, or just a fun homemade ice cream, this recipe delivers all the flavor of a classic sugar cookie with the protein boost you need.
Don’t forget to check out my other Ninja Creami protein ice cream recipes for even more creamy, high-protein dessert recipes!
More Ninja Creami Protein Recipes
- Vanilla Protein Ice Cream (Ninja Creami)
- Gingerbread Protein Ice Cream (Ninja Creami)
- Biscoff Protein Ice Cream (Ninja Creami)
- Golden Oreo Protein Ice Cream (Ninja Creami)
Have you made this sugar cookie protein ice cream? I'd very much appreciate it if you leave a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and review below, and tag me on instagram @fromoliviaskitchen!
Recipe
Ninja Creami Sugar Cookie Protein Ice Cream
Equipment
- Ninja Creami
Ingredients
- 1 cup fairlife 2% milk use skim milk for less calories
- ½ cup unsweetened almond milk
- 1 serving vanilla whey protein powder (35g) or any vanilla protein powder
- 1 tablespoon vanilla sugar-free Jello pudding mix
- 2 teaspoon melted salted butter
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract
- Pinch of salt
- 3 Sugar cookies
- Sprinkles
Instructions
- Add all ingredients except the cookies and sprinkles to a Ninja Creami pint. Whisk and freeze overnight.
- Run the pint under warm water for 30 seconds then dry it off. Place in the outer bowl.
- Blend on “Lite Ice Cream”, then scrape down the sides and “Re-spin”. Break up the sugar cookies and stuff them in the center of the ice cream along with some sprinkles. Blend on "Mix-In" mode. Enjoy immediately!
Notes
- Protein content will depend on the brand of protein powder and milk.
- Run the pint under warm water to soften the sides and reduce ice crystals.
- The almond milk adds to the cookie flavor. You could use just entirely 2% milk if you prefer.
- Melt the butter to make it easier to whisk into the base. Alternatively, you can use ½ teaspoon butter extract if you have it.
- You can use homemade or store bought sugar cookies, with or without frosting.
- If you cannot finish the entire pint, flatten the top and re-freeze. Spin on "Lite Ice Cream" next time. The sugar cookies will blend into the base.
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