From time to time, I crave something sweet and comforting, but traditional ice cream in the fridge is loaded with sugar and empty calories, which doesn’t sit well with my healthy routine. In this Protein Oreo Ice Cream, however, you get the creamy texture, cookie crunch, and chocolatey flavor, and the added protein keeps me full and energized.

If you love ice cream but want something a little healthier, you’re going to adore this Protein Oreo Ice Cream. It’s creamy, indulgent, and packed with protein, making it the perfect treat after a workout or just for satisfying your sweet tooth. This recipe combines the classic flavor of Oreo cookies with a high-protein twist, so you can enjoy a dessert without the usual guilt.

I have tried countless homemade ice cream recipes, but this one really stands out. I use Greek yogurt as the creamy base, a scoop of protein powder for that extra boost, and of course, Oreo cookies for the crunch. Always, I make sure the ice cream is smooth and the cookies are folded in gently so every bite has that perfect balance.

You can serve this ice cream in a bowl with a drizzle of chocolate syrup, some extra crushed Oreo pieces on top, or even with fresh berries for a fresh twist. It also pairs beautifully with a slice of chocolate cake or a warm brownie for dessert parties.

Its Perfect For:

• Post-workout treat to boost recovery
• Healthy dessert for kids and adults alike
• Summer afternoon cool-down snack
• Birthday parties or casual gatherings
• Anytime you crave cookies and cream

Ingredients

• 2 cups Greek yogurt (full-fat or low-fat, based on preference)
• 1/2 cup milk (dairy or plant-based)
• 1/3 cup protein powder (vanilla or cookies & cream flavor works best)
• 2 tablespoons sweetener of choice (honey, maple syrup, or stevia)
• 1 teaspoon vanilla extract
• 6 Oreo cookies, roughly chopped (or another sandwich cookie of choice)
• Optional: pinch of salt to enhance flavors

Kitchen Equipment You’ll Need

• Medium mixing bowl for the ice cream base
• Whisk for smooth blending
• Spatula for folding in cookies
• Freezer-safe container for freezing
• Measuring cups and spoons
• Knife for chopping cookies
• Optional: hand mixer for extra creamy texture

How to Make Protein Oreo Ice Cream

Step 1

Prepare the ice cream base: In a medium mixing bowl, combine Greek yogurt, milk, protein powder, sweetener, and vanilla extract. Whisk thoroughly until smooth and all ingredients are fully incorporated. Make sure the protein powder dissolves completely to avoid any grainy texture. Taste the mixture and adjust sweetness if needed.

Step 2

Fold in cookies: Roughly chop the Oreo cookies into bite-sized pieces. Gently fold them into the ice cream base, making sure the cookie pieces are evenly distributed but not crushed completely, so you still get those crunchy bits in every scoop.

Step 3

Freeze the mixture: Pour the ice cream base into a freezer-safe container. Smooth the top with a spatula to create an even layer. Cover tightly with a lid or plastic wrap to prevent ice crystals from forming. Place in the freezer for at least 4 hours, or until firm. For best results, stir the ice cream gently once after 2 hours to keep it creamy and prevent large ice crystals.

Step 4

Serve: Remove the ice cream from the freezer about 5 minutes before serving to let it soften slightly. Scoop into bowls or cones. For extra indulgence, sprinkle additional cookie pieces on top or drizzle a little chocolate sauce for a decadent, yet protein-packed treat.

Tips for the Perfect Protein Oreo Ice Cream

• Use full-fat Greek yogurt for creaminess: Low-fat versions work but the ice cream may be icier. Full-fat makes it rich and smooth.
• Dissolve protein powder fully: Whisk the powder with milk first to prevent grainy texture in the ice cream.
• Chop cookies evenly: Bite-sized pieces give a balanced crunch in every scoop.
• Freeze in a shallow container: Helps the ice cream set faster and more evenly.
• Stir halfway through freezing: This prevents ice crystals and keeps it soft and scoopable.
• Adjust sweetness: Taste before freezing and add honey or syrup if needed.
• Serve slightly softened: Remove from freezer 5 minutes before scooping for easier servings.

Optional Ingredients

• Mini chocolate chips for extra chocolatey bites
• Cocoa powder to intensify chocolate flavor
• Peanut butter swirls for a nutty twist
• Almond extract for subtle flavor enhancement
• Crushed nuts for added crunch
• Coconut flakes for a tropical touch

How to Serve Protein Oreo Ice Cream

I love serving this ice cream in small, pretty bowls when friends or family come over. I often sprinkle extra crushed Oreos on top for a crunchy contrast, and sometimes I add a light drizzle of chocolate syrup. It’s amazing how just a small garnish makes it look so fancy, and everyone always reaches for seconds. I also like adding a few fresh berries or a mint leaf on top for a pop of color and a fresh taste.

I also enjoy using this ice cream as a topping for warm desserts. A scoop over a warm brownie, a slice of chocolate cake, or even a freshly baked cookie creates the perfect mix of hot and cold. The ice cream melts slightly over the warm dessert, making each bite creamy, rich, and indulgent. It’s a simple trick that makes dessert feel restaurant-quality at home.

I often turn this ice cream into mini sandwiches for a fun, portable treat. I scoop it between two cookies, press gently, and freeze for 30 minutes. These little sandwiches are perfect for kids, parties, or picnics. You can also layer them in parfait glasses with whipped cream or chocolate chips to make an elegant dessert cup. Everyone enjoys this playful, customizable version, and it’s a great way to serve ice cream without spoons.

Is Protein Oreo Ice Cream Healthy?

Absolutely, when compared to traditional ice cream, this recipe is healthier. Using Greek yogurt instead of heavy cream adds protein and probiotics, which are good for digestion.

The addition of protein powder increases the nutritional value, helping you stay fuller for longer and supporting muscle recovery. While it’s still a dessert and should be eaten in moderation, it’s a guilt-free way to satisfy cravings.

Variations and Substitutions

• Chocolate Protein Oreo Ice Cream: Use chocolate protein powder and dark chocolate Oreos. Slightly richer, still creamy, perfect for chocolate lovers.
• Vegan Version: Replace Greek yogurt with coconut yogurt and milk with almond or oat milk. Use vegan cookies for the same crunch and flavor.
• Peanut Butter Oreo Ice Cream: Add 2 tablespoons peanut butter swirled in. Gives a nutty richness without overpowering the cookies.
• Mint Oreo Ice Cream: Swap in mint-flavored Oreos and a drop of peppermint extract. Refreshing and perfect for summer.
• Coffee Oreo Ice Cream: Add 1 teaspoon instant coffee to the base. A subtle mocha flavor that pairs beautifully with the cookies.
• Banana Oreo Ice Cream: Blend 1 frozen banana with the yogurt base. Naturally sweet, creamy, and fruity.
• Chocolate Chip Oreo Ice Cream: Mix in mini chocolate chips for extra texture. Gives a delightful chocolate surprise in every bite.
• Berry Oreo Ice Cream: Fold in fresh raspberries or strawberries. Adds tartness and freshness to balance sweetness.

How to Store and How to Reheat

Store Protein Oreo Ice Cream in an airtight container in the freezer for up to 2 weeks. Make sure it’s tightly sealed to prevent ice crystals and freezer burn. Label the container with the date so you know it’s fresh.

You don’t need to reheat this ice cream, but for easier scooping, leave it out for 5–10 minutes before serving. If it gets very hard, you can briefly microwave for 10–15 seconds, stir gently, and then scoop. Avoid overheating, as it will melt too quickly.

Frequently Asked Questions About Protein Oreo Ice Cream

Can I make this without protein powder?
Yes, you absolutely can. Skipping the protein powder won’t affect the taste or the cookie crunch. The ice cream will be slightly lower in protein but still creamy and satisfying. You might need to adjust the sweetness a bit depending on the yogurt you use.

Can I use other cookies instead of Oreos?
Definitely! Sandwich cookies, chocolate wafers, or even digestive biscuits work well. Just chop them roughly so each bite has cookie pieces. Using different cookies changes the flavor slightly, so it’s a fun way to create your own version every time.

Is it okay to use low-fat yogurt?
Yes, low-fat yogurt works, but the texture might be slightly icier. Full-fat Greek yogurt gives a richer, creamier consistency that melts nicely. If you only have low-fat, try stirring halfway through freezing to keep it smooth.

How long does it take to freeze?
It needs at least 4 hours, but overnight works best for a firm texture. For a smoother ice cream, stir once or twice during the first couple of hours. This prevents large ice crystals and keeps it scoopable and creamy.

Protein Oreo Ice Cream Recipe

Recipe by Maria MeyerCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Freezing Time

4

hours

This Protein Oreo Ice Cream is creamy, crunchy, and satisfying, with endless variations for every mood and taste. It’s a dessert that feels indulgent but is actually a step toward a healthier treat.

Ingredients

• 2 cups Greek yogurt (full-fat or low-fat, based on preference)

• 1/2 cup milk (dairy or plant-based)

• 1/3 cup protein powder (vanilla or cookies & cream flavor works best)

• 2 tablespoons sweetener of choice (honey, maple syrup, or stevia)

• 1 teaspoon vanilla extract

• 6 Oreo cookies, roughly chopped (or another sandwich cookie of choice)

• Optional: pinch of salt to enhance flavors

Directions

• Prepare the ice cream base: In a medium mixing bowl, combine Greek yogurt, milk, protein powder, sweetener, and vanilla extract. Whisk thoroughly until smooth and all ingredients are fully incorporated. Make sure the protein powder dissolves completely to avoid any grainy texture. Taste the mixture and adjust sweetness if needed.
• Fold in cookies: Roughly chop the Oreo cookies into bite-sized pieces. Gently fold them into the ice cream base, making sure the cookie pieces are evenly distributed but not crushed completely, so you still get those crunchy bits in every scoop.
• Freeze the mixture: Pour the ice cream base into a freezer-safe container. Smooth the top with a spatula to create an even layer. Cover tightly with a lid or plastic wrap to prevent ice crystals from forming. Place in the freezer for at least 4 hours, or until firm. For best results, stir the ice cream gently once after 2 hours to keep it creamy and prevent large ice crystals.
• Serve: Remove the ice cream from the freezer about 5 minutes before serving to let it soften slightly. Scoop into bowls or cones. For extra indulgence, sprinkle additional cookie pieces on top or drizzle a little chocolate sauce for a decadent, yet protein-packed treat.