Cookies & Cream Protein Ice Cream + Viral Chocolate Shell

A cookies-and-cream protein ice cream made in a Ninja CREAMi, finished with a viral hard-shell chocolate cone. Preparation/total time includes an estimate based on the recipe steps; the creator did not specify every timing field.

By @seattlehanddoc

Original recipe source

Servings: 8

Ingredients

• 1 cup milk for ice cream base
• 0.5 cup Greek yogurt
• 1 scoop vanilla protein powder
• 1 Tbsp vanilla pudding mix
• 2 cookies chocolate sandwich cookies filling removed, cookie shells crushed
• 1 Tbsp milk for re-spinning

Instructions

1. Blend milk, Greek yogurt, protein powder, pudding mix and crushed cookie shells until smooth. Mixture is smooth.
2. Pour into your Ninja CREAMi pint and freeze flat overnight, or until completely solid. Base is fully solid.
3. Run the outside of the pint briefly under warm water, then process on LITE ICE CREAM. Base has been processed on LITE ICE CREAM.
4. Make a small well, add 1 Tbsp milk and RE-SPIN until creamy, adding another splash only if needed. Ice cream is creamy after re-spin.
5. Add chopped cookie pieces and run the MIX-IN cycle. Cookie pieces are mixed in.
6. Pour melted chocolate into a disposable piping bag. Using your fingers, push the chocolate from the tip toward the top so the inside is coated, then open the bag so the two chocolate-coated sides aren’t touching. Piping bag is chocolate-coated inside.
7. Spoon in about 1/2 pint of ice cream, layering in extra cookie crumbles. Twist and tie the top closed. Bag is filled and closed.
8. Freeze for about 10 minutes, peel away the piping bag and you have the crunchiest chocolate hard-shell ice cream cone. Shell has hardened and bag is peeled away.