How to Make 3 High-Protein, Low-Calorie Ice Cream Flavors in the Ninja CREAMi: Mint Chocolate Chip, Oreo, and Cookie Dough

Summary:

This video demonstrates how to make three delicious high-protein, low-calorie ice cream flavors using the Ninja CREAMi: Mint Chocolate Chip, Oreo, and Cookie Dough. Each recipe is meticulously tested to ensure it tastes identical to its high-calorie counterpart while providing high protein and significantly fewer calories.

The Mint Chocolate Chip recipe features homemade chocolate chips designed to melt in your mouth while retaining a satisfying crunch.
The Oreo McFlurry recipe utilizes mini Oreos to maintain their crunchiness throughout the mixing process, with a layering technique for consistent texture.
For the Cookie Dough ice cream, a dense, protein-packed cookie dough is created, ensuring satisfying chunks in every bite.
All ice cream bases are prepared using an immersion blender for even mixing and minimal foam, then frozen for 24 hours before being processed in the Ninja CREAMi.

Overview of the three protein ice cream flavors with their macro breakdowns: Cookie Dough (60g protein), Oreo (50g protein), and Mint Chocolate Chip (50g protein), each with approximately 400 calories. [ 00:00:11 ]

Introduction to High-Protein Ice Cream [0:00]

Overview of the three protein ice cream flavors from the creator's cookbook. [ 00:05:40 ]

The video introduces three perfected protein ice cream recipes: Mint Chocolate Chip, Oreo, and Cookie Dough.
- Each recipe takes minutes to prep.
- Each serving contains 50g of protein (Cookie Dough shown as 60g in image 10).
- The taste is identical to high-calorie versions but with half the calories.

1. Mint Chocolate Chip Protein Ice Cream [0:19]

Preparing the Homemade Chocolate Chips [0:23]

Challenge with store-bought chocolate chips:
- Most store-bought options were either too hard (like "chewing on crayons") or didn't taste right after being mixed into the ice cream.
- Making homemade chocolate chips ensures the perfect melt-in-your-mouth texture with a satisfying crunch.
  
  The desired 'melting but crunchy' texture of homemade chocolate chips in the ice cream. [ 00:00:28 ]
Ingredients for chocolate chips:
- 113.5g high-quality semi-sweet chocolate (Ghirardelli brand recommended).
  
  Recommended Ghirardelli Semi-Sweet Chocolate bar for homemade chips. [ 00:00:36 ]
  
  Examples of store-bought chocolate chips the creator found unsatisfactory for his recipe. [ 00:00:23 ]
- 7g peanut oil (or any neutral oil) to soften the chocolate after freezing while retaining crunch.
  
  Adding 7g of peanut oil to melted chocolate to achieve desired texture. [ 00:01:21 ]
Instructions for chocolate chips:
- Double boil the chocolate until melted.
  
  Chocolate being double boiled to melt. [ 00:00:47 ]
- Add peanut oil and whisk until fully combined.
- Pour the melted chocolate onto parchment paper on a small sheet pan, spreading it to about an eighth of an inch thick.
  
  Spreading melted chocolate onto parchment paper for freezing. [ 00:01:40 ]
- Freeze until solid.
- Chop the frozen chocolate slab into bite-sized chunks (a mix of small and large pieces is recommended for better texture).
  
  Chopping the frozen chocolate slab into bite-sized chunks for mint chocolate chip ice cream. [ 00:01:16 ]
- Store in a plastic bag in the freezer.

Preparing the Ice Cream Base [1:45]

Wet Ingredients:
- 430g 1% high-protein milk (or 215g 2% milk and 215g fat-free milk if 1% is unavailable).
  
  Adding 430g of 1% high-protein milk to the ice cream base. [ 00:01:51 ]
  
  Using a combination of 2% and fat-free milk to achieve 1% high-protein milk. [ 00:01:56 ]
- 4.2g vanilla extract.
  
  Adding 4.2g of vanilla extract. [ 00:01:59 ]
- 8 drops green food coloring (for mint color).
  
  Adding 8 drops of green food coloring for the mint ice cream. [ 00:02:03 ]
- Peppermint extract: 12 drops of McCormick (for mellow mint) OR 4 drops of LorAnn's (for strong mint).
  
  McCormick (mellow mint) and LorAnn's (strong mint) peppermint extracts for flavor options. [ 00:02:15 ]
- Caution: Use drops, not teaspoons, to avoid an overpowering "toothpaste" flavor.
  
  Measuring peppermint extract in drops to avoid an overpowering flavor. [ 00:02:25 ]
Dry Ingredients:
- 32.4g (1 scoop) vanilla protein powder.
  
  Adding 32.4g of vanilla whey protein. [ 00:02:37 ]
- 20g erythritol (or sweetener of choice).
  
  Adding 20g of erythritol as a sweetener. [ 00:02:40 ]
- 0.5g salt.
- 0.5g xanthan gum.
  
  Adding 0.5g of xanthan gum for texture. [ 00:02:43 ]
Mixing Instructions:
- Mix dry ingredients thoroughly with a spoon.
- Using an immersion blender, slowly pour dry ingredients into the wet ingredients until dissolved.
  
  An immersion blender is recommended for thorough mixing and minimal foam. [ 00:02:48 ]
  
  Slowly incorporating dry ingredients into wet ingredients using an immersion blender. [ 00:03:13 ]
- Prevent sweetener from settling at the bottom for even flavor.
  
  An example of improperly mixed ice cream base with sweetener settled at the bottom. [ 00:03:04 ]
- Blend for an additional 90 seconds.
- Pour the mixture into a Ninja CREAMi pint, label it, and freeze for 24 hours.
  
  Mint Chocolate Chip ice cream base labeled and ready for 24-hour freezing. [ 00:03:28 ]

Ninja CREAMi Processing and Assembly [3:28]

Run the frozen pint under hot water for 1 minute before processing.

Rinsing the frozen pint under hot water for 1 minute before CREAMi processing. [ 00:03:50 ]
Process in the Ninja CREAMi using the "Sorbet" function.

Selecting the 'Sorbet' function on the Ninja CREAMi for processing. [ 00:03:54 ]
Create a hole in the center of the pint.
Add 30g of the prepared chocolate chips into the hole and gently stuff them in.

Adding 30g of homemade chocolate chips into a prepared hole in the processed mint ice cream. [ 00:04:04 ]
Cover the chocolate with the removed ice cream, spreading it out.
Process again using the "Mix-in" setting.

Selecting the 'Mix-in' setting on the Ninja CREAMi. [ 00:04:13 ]
Enjoy the mint chocolate chip ice cream with chocolate in every bite.

2. Oreo Protein Ice Cream (McFlurry Style) [4:20]

Preparing the Ice Cream Base [4:27]

Goal: To achieve an authentic Oreo McFlurry experience.

The goal: a delicious, high-protein Oreo McFlurry. [ 00:04:23 ]
Wet Ingredients:
- 430g 1% high-protein milk (chosen for optimal calorie-to-taste ratio after testing various milk fats).
  
  Adding 430g of 1% high-protein milk for the Oreo ice cream base. [ 00:04:30 ]
  
  Highlighting 2% and fat-free milk options to create 1% high-protein milk. [ 00:04:44 ]
- 4.2g vanilla extract.
  
  Adding 4.2g of vanilla extract to the Oreo ice cream base. [ 00:04:33 ]
Dry Ingredients:
- 32.4g (1 scoop) vanilla protein powder (Gorilla Mind vanilla ice cream flavor recommended for its taste).
  
  Adding 32.4g of vanilla whey protein for the Oreo ice cream. [ 00:04:53 ]
- 20g erythritol.
  
  Adding 20g of erythritol for sweetness. [ 00:05:19 ]
- 0.5g salt.
- 0.5g xanthan gum.
  
  Adding 0.5g of xanthan gum to the Oreo ice cream base. [ 00:05:22 ]
Mixing Instructions:
- Mix dry ingredients separately.
- Using an immersion blender, slowly add dry ingredients to wet ingredients until dissolved.
  
  Blending wet and dry ingredients for the Oreo ice cream base using an immersion blender. [ 00:05:26 ]
- Blend for an additional 90 seconds.
- Pour into a Ninja CREAMi pint, label, and freeze for 24 hours.
  
  Oreo McFlurry ice cream base labeled and ready for 24-hour freezing. [ 00:05:33 ]

Ninja CREAMi Processing and Assembly [5:34]

Run the frozen pint under hot water for 1 minute.
Process in the Ninja CREAMi using the "Light Ice Cream" button for a soft-serve consistency.

Selecting the 'Light Ice Cream' function on the Ninja CREAMi for a soft-serve consistency. [ 00:06:02 ]
Create a 1-inch diameter hole in the middle of the pint with a butter knife and remove some ice cream.

Creating a hole in the center of the processed ice cream for mix-ins. [ 00:06:14 ]
Oreo mix-ins:
- Use mini Oreos (28g) because they maintain crunchiness better during mixing.
  
  Recommended mini Oreos for maintaining crunchiness during mixing. [ 00:06:34 ]
- Fill the hole with mini Oreos.
  
  Adding 28g of mini Oreos into the ice cream. [ 00:06:42 ]
- Cover the Oreos with the removed ice cream, spreading it out.
- Process again using the "Mix-in" setting.
  
  Desired distribution and crunch of Oreo pieces in the ice cream. [ 00:06:22 ]
Topping and layering:
- Chop an additional 11g of mini Oreos, mixing them to ensure cookie crumbs stick to the filling.
  
  Chopping additional mini Oreos for layering and topping. [ 00:06:51 ]
- Top the processed ice cream with half of these chopped Oreos.
  
  Topping the processed Oreo ice cream with chopped mini Oreos. [ 00:06:58 ]
- After eating about one-third of the ice cream, add the remaining chopped Oreos for consistent chunks throughout the entire pint, mimicking a true McFlurry experience.
  
  Adding a second layer of chopped Oreos for consistent crunch throughout the pint. [ 00:07:06 ]

3. Cookie Dough Protein Ice Cream [7:17]

Preparing the Dense Protein Cookie Dough [7:33]

It was important for this cookie dough to be dense to ensure satisfying chunks in each bite.

Clear view of dense cookie dough chunks in the ice cream. [ 00:07:31 ]
Dry Ingredients:
- 90g all-purpose flour.
  
  Adding 90g of all-purpose flour for the cookie dough. [ 00:07:40 ]
- 48.6g vanilla protein powder.
- 1.5g salt.
  
  Adding 1.5g of salt to the dry ingredients for the cookie dough. [ 00:07:44 ]
- Whisk thoroughly.
Wet Ingredients:
- 21g butter (melted in microwave for 30-60 seconds).
  
  Adding 21g of butter to the wet ingredients for the cookie dough. [ 00:07:50 ]
- 1 whole egg + 1 egg yolk. Note: Raw eggs are consumed; consider pasteurized eggs or sous viding if concerned.
  
  Adding one whole egg, one egg yolk, and 4.2g of vanilla extract. [ 00:07:58 ]
  
  Pasteurized eggs are an alternative if concerned about raw egg consumption. [ 00:08:12 ]
- 4.2g vanilla extract.
- 24g granulated erythritol.
  
  Adding 24g of granulated erythritol. [ 00:08:01 ]
- 24g brown sugar erythritol.
  
  Adding 24g of brown sugar erythritol. [ 00:08:04 ]
Mixing Instructions for Cookie Dough:
- Mix all wet ingredients together until well combined.
- Gradually add dry ingredients to wet ingredients in thirds, mixing with a whisk initially, then switching to a rubber spatula as the dough thickens.
  
  Gradually adding dry ingredients to wet ingredients for the cookie dough. [ 00:08:20 ]
  
  Switching to a rubber spatula as the cookie dough thickens. [ 00:08:27 ]
- Mix until the dough is very thick and smooth ("three C's thick").
  
  The desired 'three C's thick' consistency of the cookie dough. [ 00:08:39 ]
- Add 21g mini chocolate chips and combine.
  
  Adding 21g of mini chocolate chips to the cookie dough. [ 00:08:47 ]
  
  Mixing mini chocolate chips into the dense protein cookie dough. [ 00:08:49 ]
- Refrigerate the cookie dough for 24 hours to achieve peak flavor.
  
  Storing the prepared cookie dough in a container for refrigeration. [ 00:08:54 ]

Preparing the Ice Cream Base [8:56]

Wet Ingredients:
- 430g 2% milk (selected for optimal balance of calorie-to-taste ratio).
  
  Adding 430g of 2% milk for the cookie dough ice cream base. [ 00:09:02 ]
- 4.2g vanilla extract.
Dry Ingredients:
- 32.4g vanilla protein powder.
  
  Adding 32.4g of vanilla protein powder to the ice cream base. [ 00:09:07 ]
- 10g erythritol.
- 0.5g salt.
  
  Adding 0.5g of salt to the dry ingredients. [ 00:09:11 ]
- 0.5g xanthan gum.
Mixing Instructions:
- Mix dry ingredients separately.
- Using an immersion blender, slowly add dry ingredients to wet ingredients until dissolved.
  
  Slowly blending dry ingredients into the wet ingredients for the cookie dough ice cream base. [ 00:09:15 ]
- Blend for an additional 90 seconds.
- Pour into a Ninja CREAMi pint and freeze for 24 hours.
  
  Cookie Dough ice cream base labeled and ready for 24-hour freezing. [ 00:09:23 ]

Ninja CREAMi Processing and Assembly [9:24]

Run the frozen pint under hot water for 60 seconds.
Process in the Ninja CREAMi using the "Sorbet" function.
Create a 1-inch hole in the center of the pint.
Add 50g of the refrigerated cookie dough into the hole.

Adding 50g of refrigerated cookie dough into the processed ice cream. [ 00:09:35 ]
Cover the cookie dough with the removed ice cream.
Process again using the "Mix-in" setting.
Enjoy the cookie dough ice cream with dense, flavorful cookie dough chunks in every bite.

Nutritional Summary of all Protein Ice Creams

Each pint offers at least 50g of protein (Cookie Dough with 60g) and half the calories of their high-calorie counterparts.

Macro breakdowns for each protein ice cream flavor, showing calories, fat, carbs, net carbs, and protein. [ 00:09:56 ]