Cookie Dough Ice Cream

• 200 g Nonfat Greek yogurt (1 cup)
• 15 g Vanilla whey protein (0.5 oz (about ½ scoop))
• 15 g Maple syrup (¾ tbsp)
• 3 g Vanilla extract (¾ tsp)
• 40 g Skim milk (2⅔ tbsp)
• 0.4 g Salt (a pinch)
• 15 g dry Rolled oats (3 tbsp dry)
• 10 g Peanut butter (⅔ tbsp)
• 12 g Dark chocolate chips (0.4 oz)

You'll need: Blender or food processor, Freezer-safe container, Small bowl, Spoon.

Method

1. Whisk the creamy base

   Whisk the yogurt with the whey, half the maple syrup, the vanilla, milk and a pinch of salt until completely smooth. Pour it into the freezer-safe container, spread it flat and freeze for 3 hours, until firm.

   A shallow container freezes faster and is easier to scoop than a deep tub.

2. Make the cookie dough bites

   Blitz the oats in the blender to a coarse powder. In the small bowl, stir together the oat powder, peanut butter, the rest of the maple syrup and a pinch of salt into a stiff dough. Fold in the chocolate chips, pinch off small pieces and freeze them on a plate while the base chills.

   Make the bites pea-sized. Large lumps freeze rock hard.

3. Whip and fold

   Break the frozen base into chunks and blend or process for about 1 minute, until smooth and creamy like soft serve. Fold in the cookie dough bites and spoon back into the container. Freeze for another 20 minutes to firm up, then scoop.

   If it's too hard to scoop, leave it on the counter for 5 minutes first.

Swaps

• Peanut butter → Almond butterA gentler, nuttier dough with about the same calories.
• Vanilla whey protein → Casein proteinThicker and creamier, and it stays softer in the freezer.