Dairy-Free Cookies and Cream Ninja Creami

• servings: 1 serving
• active time: 8 hours 20 minutes
• total time: 8 hours 20 minutes

Ingredients

1 cup (90g) chocolate granola (store-bought or homemade)

1 tbsp cocoa powder

1 tbsp coconut oil, melted

1 cup (240g) almond milk

1/2 cup (120g) full-fat coconut milk

4oz (115g) dairy-free yogurt*

1 scoop unflavored protein powder**

1 tbsp sweetener or 2 pitted medjool dates (omit if protein powder is sweetened)

1/8 tsp salt

1/2 tsp vanilla extract

Directions

Grind the granola to coarse crumbs in a food processor. Add the cocoa powder and coconut oil. Process again to a wet sand consistency. Set aside (you will have enough cookie crumbs for 3-4 pints of ice cream).

Combine all the ice cream ingredients in a Ninja Creami*** pint container (if using dates, you will need to blend instead).

Use a frother or electric whisk to thoroughly mix.

Freeze overnight.

Remove the lid and microwave 15-30 seconds to soften (this will prevent your machine from getting stuck).

Process on the “light ice cream” setting.

Add a splash of coconut milk, and process again on “re-spin”.

Add a few tablespoons of cookie crumbs, and process again on “mix-in”.

Enjoy!

Nutrition

• Serving Size: 1 pint
• Calories: 692
• Total Fat: 47.6 g
• Saturated Fat: 28.3 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 740.6 mg
• Total Carbohydrate: 30.8 g
• Dietary Fiber: 7.1 g
• Total Sugars: 9.1 g
• Protein: 35.2 g