Cookies 'N Cream Ice Cream

Forget milk and cookies. I give you Cookies 'N Cream Ice Cream! 🍨

Makes 8 servings
285 calories / 19F / 17C / 14P / per serving

1 ½ cups fat-free milk
1 ½ cups heavy cream
4 servings CSE Cookies ‘N Cream Protein Powder
2 Tbs. organic cane sugar
1 tsp. vanilla extract
Dash sea salt
8 Newman-O’s Creme Filled Chocolate Cookies

*You will need an ice cream machine for this recipe. Do all the preparation work required of your ice cream machine beforehand.

1. Add the milk, heavy cream, protein powder, sugar, vanilla extract and sea salt to a large mixing bowl. Whisk together until smooth.

2. Start your ice cream machine and turn to low speed. Slowly add the ice cream mixture to the machine. Churn on low speed for 20 minutes or until the ice cream thickens up like soft serve. Remove the bowl from the ice cream machine and remove the mixing paddle from the bowl.

3. Crush the cookies to your desired consistency and add to the ice cream. Stir until well combined. Enjoy as is or follow the next step for a more firm ice cream.

4. Place a piece of parchment paper into a 9x5 loaf pan, covering the bottom and sides of the pan. Scrape the ice cream into the pan and spread out evenly. Place in the freezer for 4 hours to let firm up. Scoop into bowls and serve.

*Store extras in the freezer. If it has been in the freezer longer than
4-6 hours, allow it to sit out at room temperature for about 30 minutes
before scooping.