Greg Doucette LOVES This Protein Ice Cream Recipe

Ingredients

• 500 ml Fat-Free High-Protein Milk (any milk, used as the liquid base)
• 65 g Greek Yogurt (plain, nonfat)
• 4.2 g Vanilla Extract (pure vanilla extract)
• 2 g Salt (fine salt, any type)
• 18 g Sugar-Free/Fat-Free Cool Whip (adds light texture with minimal calories)
• 420 g Ice (crushed ice, frozen solid)
• 7 g Sugar-Free Vanilla Pudding Mix (dry mix for creaminess)
• 1.5 g Xanthan Gum (thickening agent)
• 1.5 g Guar Gum (thickening agent)
• 30 g PE Science Vanilla Protein Powder (vanilla flavored whey‑casein blend; one scoop)
• 16 g Swerve Sweetener (erythritol‑based, sugar‑free)
• 150 g Baked Nestle Toll House Cookie Dough (chopped) (baked, cooled, chopped, frozen; provides real cookie flavor)

Instructions

1. Bake Cookie Dough

   Preheat oven to 350°F. Place Nestle Toll House cookie dough on a parchment‑lined baking sheet and bake 12‑15 minutes until golden brown. Let cool, then chop into bite‑size pieces and freeze.

   Time: PT15M

   Temperature: 350°F

2. Combine Liquid Base

   In the blender, add 500 ml fat‑free high‑protein milk, 65 g Greek yogurt, 4.2 g vanilla extract, 2 g salt, and 18 g sugar‑free Cool Whip. Blend briefly to combine.

   Time: PT5M

3. Add Ice and Blend

   Add 420 g crushed ice to the blender and blend on high for 60 seconds until the mixture is slushy and smooth.

   Time: PT1M

4. Incorporate Dry Mix

   Remove the flavor stick (if present) and add 7 g vanilla pudding mix, 1.5 g xanthan gum, 1.5 g guar gum, 30 g PE Science vanilla protein powder, and 16 g Swerve. Blend for 45 seconds.

   Time: PT45S

5. Create Tunnel for Mix‑Ins

   Pour the blended mixture into a shallow freezer‑safe container. Using a spatula, push the mixture to one side, leaving a tunnel. Drop frozen cookie chunks into the tunnel, then cover with the remaining mixture.

   Time: PT5M

6. Pulse Mix‑Ins

   Fit the blender with the pulse setting and pulse 15 times on low speed to evenly distribute the cookie chunks.

   Time: PT30S

7. Freeze and Serve

   Smooth the top, seal the container, and place in the freezer for 30 minutes to firm up. Scoop and enjoy immediately.

   Time: PT30M

Nutrition Facts

Calories

500

Protein

46 g

Carbohydrates

69 g

Fat

14 g

Fiber

5 g