Milk and Cookies Ice cream Creami

A super traditional creamy ice cream base comes together with your favourite cookies or cookie dough. I’ve made the base a little less vanilla flavoured so it’s not too sweet. The addition of your cookies or dough will make it perfectly balanced. Go ahead and use whichever mix-ins you’d like! Try Oreos, Thin Mints, Nutter Butters, Pillsbury Sugar Cookies… the possibilities are endless. If using raw dough, make sure to use a dough that is safe to consume that way. I used a locally made Belgian Chocolate Chunk cookie dough. My preferred protein shake is the Fairlife, but you can use whatever you’d like.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix the shake, pudding, salt, and sweetened condensed milk together really well with a frother. You want the condensed milk to be dissolved completely into the shake.

Step 2

Freeze for a total of 24 hours. For the first 6-8 hours, freeze uncovered to prevent a bump on the top. Then cover and let freeze the remaining 16 hours.

Step 3

When ready to make, simply add the pint to the holder, and process on “Lite Ice cream”. Once done, it will look powdery. That is normal. With a small spoon, make a tunnel in the centre of the pint.

Step 4

Add your preferred ingredients, making sure they reach down to the very bottom. Process again, this time on “Mix-ins”.

Step 5

Once complete, serve immediately. If you need to refreeze, do so, making sure that the top is smoothed flat. Then you can simply choose “re-spin” to serve again.