Oreo McFlurry Protein Ice Cream
A high-protein, low-calorie cookies and cream ice cream made with fat-free milk and sugar-free sweetener for a guilt-free treat.
Equipment
Ingredients
Ice Cream Base
fat free milk (cold)
400 g
granulated sweetener
43 g
vanilla bean paste
5 g
salt
1 pinch
xanthan gum
1 g
Mix-ins
oreo thins cookies (cream removed)
5 pcs
Instructions
Blend ice cream base
Combine all base ingredients in a blender until smooth
Freeze the mixture
Pour the blended base into a Creami pint container and freeze for at least 16 hours
Prepare frozen pint
Run the frozen pint under hot water for 60 seconds to loosen
Process on Lite Ice Cream setting
Place pint in Creami machine and select Lite Ice Cream setting
Respin if necessary
If the texture is still powdery, run on Respin setting
Add Oreo mix-ins
Create a hole down to the bottom with a butter knife and fill with crushed Oreos
Mix in the cookies
Run the Mix-in cycle to incorporate the Oreos throughout
Original recipe
Storage
Best consumed within 2-3 weeks for optimal texture. Allow to soften 2-3 minutes at room temperature before scooping.
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