Plant-Based Cookie Dough Protein Creami

This is an example of a meal that Solin would create to include in your personalized meal plan.

Plant-Based Cookie Dough Protein Creami

YOUR SOLIN GENERATED RECIPE

Plant-Based Cookie Dough Protein Creami

Processed in a Ninja Creami, this plant-based vanilla base is spun into a velvety frozen treat studded with chewy morsels of protein cookie dough and dark chocolate chips.

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NUTRITION

817kcal
Protein
73.9g
Fat
37.9g
Carbs
58.8g

SERVINGS

1 serving

INGREDIENTS

1.5 cups unsweetened soy milk

2 scoops vanilla plant-based protein powder

3 oz firm tofu

1 tbsp creamy almond butter

1 tbsp maple syrup

1 tsp vanilla extract

0.13 tsp sea salt

2 tbsp almond flour

1 tbsp powdered peanut butter

1 tbsp mini dairy-free chocolate chips

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a high-speed blender, combine the soy milk, protein powder, firm tofu, almond butter, maple syrup, vanilla extract, and sea salt.

  • 2

    Blend on high until the mixture is completely smooth and creamy, then pour it into a Ninja Creami pint container.

  • 3

    Secure the lid and place the pint on a level surface in the freezer for a full 24 hours until frozen solid.

  • 4

    Prepare the cookie dough bits by mixing the almond flour and powdered peanut butter in a small bowl with a tiny splash of water until a thick dough forms.

  • 5

    Roll the dough into pea-sized pieces and store them in the refrigerator until you are ready to spin the ice cream.

  • 6

    Remove the frozen pint and process using the 'Lite Ice Cream' setting on the Ninja Creami machine.

  • 7

    If the mixture appears crumbly after the first spin, add one tablespoon of soy milk and run the 'Re-spin' cycle.

  • 8

    Create a small well in the center of the ice cream, drop in the chilled cookie dough bits and chocolate chips, and process using the 'Mix-in' setting.

Plant-Based Cookie Dough Protein Creami

This is an example of a meal that Solin would create to include in your personalized meal plan.

Plant-Based Cookie Dough Protein Creami

YOUR SOLIN GENERATED RECIPE

Plant-Based Cookie Dough Protein Creami

Processed in a Ninja Creami, this plant-based vanilla base is spun into a velvety frozen treat studded with chewy morsels of protein cookie dough and dark chocolate chips.

NUTRITION

817kcal
Protein
73.9g
Fat
37.9g
Carbs
58.8g

SERVINGS

1 serving

INGREDIENTS

1.5 cups unsweetened soy milk

2 scoops vanilla plant-based protein powder

3 oz firm tofu

1 tbsp creamy almond butter

1 tbsp maple syrup

1 tsp vanilla extract

0.13 tsp sea salt

2 tbsp almond flour

1 tbsp powdered peanut butter

1 tbsp mini dairy-free chocolate chips

PREPARATION

  • 1

    In a high-speed blender, combine the soy milk, protein powder, firm tofu, almond butter, maple syrup, vanilla extract, and sea salt.

  • 2

    Blend on high until the mixture is completely smooth and creamy, then pour it into a Ninja Creami pint container.

  • 3

    Secure the lid and place the pint on a level surface in the freezer for a full 24 hours until frozen solid.

  • 4

    Prepare the cookie dough bits by mixing the almond flour and powdered peanut butter in a small bowl with a tiny splash of water until a thick dough forms.

  • 5

    Roll the dough into pea-sized pieces and store them in the refrigerator until you are ready to spin the ice cream.

  • 6

    Remove the frozen pint and process using the 'Lite Ice Cream' setting on the Ninja Creami machine.

  • 7

    If the mixture appears crumbly after the first spin, add one tablespoon of soy milk and run the 'Re-spin' cycle.

  • 8

    Create a small well in the center of the ice cream, drop in the chilled cookie dough bits and chocolate chips, and process using the 'Mix-in' setting.