Dairy Free Oreo Cookies and Cream Ninja Creami
Serves 1
15 mins prep
480 mins Freezing
495 mins total
cupalmond milk
-medjool dates or 1-2 tablespoon of maple syrup
- tbspvanilla bean paste or vanilla extract
scoopcookies & cream protein powder
-oreosgluten free if needed
Make the ice cream base. Add the almond milk, coconut milk, dates, protein powder, vanilla, and sea salt to a blender. Blend until smooth. You may find that a few small bits of the dates remain if your blender is not high speed; this is ok. You can strain them out or leave them in, it's up to you.
Freeze the ice cream base. Pour base into the ninja creami container right up to the max fill line. Place storage lid on the container and freeze for a minimum of 8 hours. Ninja recommends at least 24 hours but I don't have that kind of patience and find that 8 hours is plenty.
Mix the ice cream. Once the base is frozen, follow the instructions for placing the pint container in your Ninja Creami. For your first spin you will choose the "Lite Ice Cream" function.
Respin. Once the first spin is complete, you will need to respin the ice cream mixture in order for it to become super creamy. My best creami prep tip is to add about 2-3 tsp. additional almond milk, just enough to cover the top of the pint, before you respin.
Add mix ins. If you'd like you can add your favorite mix-ins or simply enjoy the vanilla ice cream as is.
Add Oreos. Break Oreos up and sprinkle on top of the ice cream base. Replace the lid, put the creami base back into the machine and press the “mix in” function to fully incorporate.