# Cookies 'n Cream Cheesecake Protein Ice Cream

A high-protein, low-calorie cookies and cream cheesecake ice cream made with a cheesecake base and Oreo thins.

- Servings: 1 servings
- Total time: 960 min
- Cuisine: American
- Category: Dessert
- Language: en

## Ingredients

- 400 g fat free ultra-filtered milk
- 22 g whipped (or regular) cream cheese
- 40 g Lakanto monk fruit sweetener
- 5 g vanilla bean paste (or extract)
- pinch salt
- 1 g xanthan gum
- 4 OREO Thins (cream removed)
- 30 g cheesecake bites, chopped into bite size pieces

## Instructions

1. Blend all ingredients for the cheesecake base (fat-free high protein milk, sweetener, salt, xanthan gum, vanilla bean paste, and cream cheese) and freeze for at least 16 hours.
2. At the same time, chop your cheesecake into bite-sized pieces and throw them in the freezer.
3. Grab your Oreo thins, scrape out the cream if desired to save a few calories, and then throw them in the freezer as well.
4. Run your pint under hot water for at least 60 seconds.
5. Spin on the “Ice Cream” setting of the Ninja Kitchen Creami.
6. If the ice cream is very powdery, spin on the “Respin” setting.
7. Make a hole down to the bottom with a butter knife and add the frozen cheesecake bites and Oreos.
8. Run the “Mix-in” cycle.

## Equipment

- freezer
- blender
- butter knife
- Ninja Kitchen Creami

## Tips

- To save calories, scrape out the cream from the Oreo Thins.
- Freezing cheesecake bites and Oreos separately allows them to firm up and withstand the Mix-in setting without being completely pulverized.

## Source

- Original video: https://www.tiktok.com/t/ZP8sDfwBL/
- Recipe page: https://www.cliprecipe.com/recipe/70fc2134-2f66-472a-b19f-5df45b18ba36
- Extracted: 2026-06-09

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt