Vanilla Cookie Butter Protein Ice Cream

Once processed in the Ninja Creami, Vanilla Cookie Butter Protein Ice Cream is best enjoyed immediately for the creamiest texture. You can refreeze it for up to 2 weeks — just let it sit at room temperature for 5-10 minutes before re-processing with the Re-Spin function.

This recipe works with all Ninja CREAMi models — the 7-in-1 (NC301), Deluxe, XL Deluxe 11-in-1 (NC501), and Scoop & Swirl (NC701). It also works with discontinued models like the Breeze (NC100) and original 5-in-1 (NC300). The ingredients are sized for a standard 16oz pint. If you have a 24oz Deluxe or XL Deluxe model, use our built-in ingredient scaler to adjust the quantities up.

Yes, this recipe is: High Protein. Always check individual ingredient labels to confirm they meet your specific dietary requirements.

This is normal after the first spin. Select the Re-Spin function for a smoother, creamier result. If it's still crumbly after two re-spins, let the pint sit at room temperature for 3-5 minutes, then try again.

Protein-based recipes are denser and harder when frozen. It's completely normal to need 2-3 re-spins to achieve a creamy texture. Adding a tablespoon of cream cheese to the base can dramatically improve the texture of protein recipes.

For mix-ins and swirls, yes — microwave the nut butter for 10-15 seconds so it's drizzleable. This creates beautiful swirl ribbons. For the base, blend it cold with the other ingredients until completely smooth.

Use full-fat (whole milk) Greek yogurt (8-10% MF) for the best, creamiest results. 2% Greek yogurt will work but produces a slightly icier texture — add a tablespoon of cream cheese to compensate. Non-fat/0% Greek yogurt is not recommended — it will be icy without stabilizers. Any brand works, but thicker brands like Fage or Chobani tend to give better results.