This cookie dough frozen yogurt ice cream is high in protein but has no protein powder. It has 25 grams of protein, is dairy free, and easy to make with just 4 wholesome ingredients. The cookie dough chunks are homemade, made from a simple recipe so there is a cookie dough chunk in every bite.
Healthy no churn cookie dough frozen yogurt ice cream is easy to make in a blender, frozen in a loaf pan, and served straight away! With no protein powder, the protein base is from your favorite yogurt and peanut butter. Add chunks of no bake edible cookie dough ice cream by adding cookie dough in every bite.
Turn this into plain healthy vanilla protein frozen yogurt ice cream by leaving off the cookie dough bits. And if you prefer chocolate ice cream, try my no churn chocolate oreo ice cream made with sweet potato and dairy free, and have plain no churn chocolate ice cream.
Jump to:
Ingredients
Yogurt. I used dairy free but you can use any yogurt. If you use Greek yogurt, taste test - you might need to add more sweetener to offset the sour flavor.
Peanut butter. I also use cashew butter or almond butter when I want a less-peanut flavor. You can also use sunflower seed butter for a nut free protein ice cream option.
Maple syrup. This is easy but if you want to go the extra step and make date paste, those will reduce any ice texture from long term freezing.
Edible cookie dough bites. I give you my 4-ingredient no bake recipe below, but you can also just crumble your favorite cookies.
See the recipe card at the bottom for full information on ingredients and quantities.
Step by Step Instructions
For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.
Prep: Start by making the homemade frozen cookie dough bits.
#1 Make Homemade Cookie Dough Chips
Step 1: Mix in a bowl some almond flour, peanut butter, maple syrup, and mini chocolate chips. (recipe in card below)
Step 2: Press into pan to about ½ inch deep and freeze, covered with foil for about 1 hour.
Step 3: Once frozen, chop into tiny squares and store in a bag in the freezer ready to be added to these frozen yogurt bars or to add to ice cream, or even to add to drinks such as my Starbuck's caramel ribbon crunch frappuccino.
#2 Make Protein Frozen Yogurt Ice Cream
Step 1: Add all ingredients to a blender.
Step 2: Blend into a creamy liquid.
Step 3: Pour into a metal pan, loaf pan, or ice cream container. and dot with cookie dough chunks and freeze for at least 2 hours to scoop.
Step 4: Then scoop and enjoy!
Storage
Store this frozen yogurt ice cream in the freezer for up to a month in an airtight or covered container. Or divide the ice cream into individual containers for single serve options.
When ready, let it thaw on the countertop for about 20 minutes or microwave for 1 minute, then scoop and enjoy.
Recipe Tips
- Freeze about 2 hours in order to achieve a scooping texture straight from the blender. Freezing the ice cream overnight will make it brick hard so freeze like that in single serve portions so you can microwave for 30 seconds to thaw.
- Use almond butter or cashew butter if you don't want a peanut flavor to your ice cream.
- To use dates instead of maple syrup, use a ratio of 1 date per 1 tablespoon of maple syrup. Be sure to soak, pit and blend them with a bit of water before adding to your protein ice cream mixture.
- Yes you can use an ice cream maker - just chill your ice cream tub overnight and chill the blended mixture for 20 minutes before pouring it into your ice cream maker. I use this ice cream maker machine, it's budget friendly and works great.
Optional Additions
Chocolate Magic Shell: Make one of my 3 magic shell flavors and drizzle on to crack!
Caramel: Swirl in my date caramel also known as date paste for a super decadent treat.
Fruit chunks: Fold in chunks of any fresh fruit.
FAQS
Yes, you can make this recipe in a Ninja Creami! Blend the ingredients, add the mixture to a Creami jar, freeze overnight, and then put it in the Creami and spin!
Yes, once you have blended up all the ingredients, pour the mixture into the ice cream maker tub - be sure the tub was put in the freezer overnight.
Yes to all provided you make sure the cookies you add are dairy free, vegan and gluten free.
More Frozen Yogurt Recipes
If you love this recipe or any others on my website, please leave a 🌟🌟🌟🌟🌟 review! It means so much to me when you try my recipes, and I'd love to know how it goes. Also please leave a 📝 comment if you have any questions.
📖 Recipe
Cookie Dough Frozen Yogurt Ice Cream
Equipment
Ingredients
Protein ice cream
- 3 cups yogurt
- ½ cup maple syrup
- ⅔ cup almond butter or peanut butter
- 1 teaspoon vanilla
- pinch salt
- 1 cup homemade cookie dough chips
Edible cookie dough chips
- 1 cup almond flour
- ⅓ cup almond butter or peanut butter
- 2 tablespoon maple syrup
- ⅓ cup mini chocolate chips
👉Want to Save This Recipe?
Enter your email below and we'll send the recipe straight to your inbox.
Instructions
Make cookie dough chips
- Mix all ingredients in a bowl with a spoon.1 cup almond flour, ⅓ cup almond butter or peanut butter, 2 tablespoon maple syrup, ⅓ cup mini chocolate chips
- Press the mixture into a parchment-lined flat pan and freeze for 30 minutes.
- Chop into tiny chunks and keep frozen until ready to mix into your ice cream.
Make ice cream
- Combine all ingredients in a blender. Blend on high speed until the mixture is smooth and creamy, with no lumps remaining.3 cups yogurt, ½ cup maple syrup, ⅔ cup almond butter or peanut butter, 1 teaspoon vanilla, pinch salt
- Add the mixture to a parchment-lined loaf pan. Mix in cookie dough chips.1 cup homemade cookie dough chips
- Freeze for 2 hours or longer. Scoop and enjoy!
Dee Dine
Each serving has 25 grams of protein!
Dee Dine
I hope you love this easy no churn vanilla ice cream. Comment any questions. Dee