High Protein Cookie Dough With Salted Caramel Ice Cream

A small but mighty treat!
This protein-packed cookie dough ball is the perfect bite: soft, a little chewy, and now upgraded with a satisfying crunch.
Ready in minutes — no baking needed.

Ingredients

Cooke Dough

(Makes about 12–13 balls)

  • 4 tbsp natural peanut butter (smooth or slightly crunchy)

  • 1 tbsp pure maple syrup

  • 1 tbsp high-protein milk (like Meiji High Protein Milk Zero Sugar Added)

  • 2 tbsp chopped dark chocolate (60% cacao)

  • 4 tbsp protein powder (any kind — whey or plant-based)

  • 4 tbsp water

  • Optional crunch additions:

    • 1–2 tsp chopped roasted nuts (almonds, peanuts, walnuts)

    • 1–2 tsp cacao nibs

    • 1 tsp high-protein cereal or crushed mini pretzels

High Protein Vanilla Ice Cream

(1 Ninja Creami Pint)

  • 200ml Meiji High Protein Milk (Zero Sugar Added)

  • 80g Greek yogurt (plain, low-fat or 2%)

  • 15g vanilla whey protein powder

  • 2 tsp vanilla extract or vanilla bean paste

  • Optional:

    • Tiny pinch of salt

    • 1 tbsp sugar-free maple syrup or real maple syrup

    • High protein caramel syrup here

Instructions

Cookie dough (10 mins)

  1. Mix Wet Ingredients: In a bowl, stir together the peanut butter, maple syrup, high-protein milk, and water until smooth.

  2. Add Protein Powder: Slowly fold in the protein powder until fully incorporated.

  3. Stir in Chocolate + Crunch: Add chopped dark chocolate and your choice of crunch ingredients. Mix gently.

  4. Shape Into Balls: Scoop about 1 tablespoon per ball and roll into a small cookie dough ball.

  5. Chill (Optional): For firmer texture, refrigerate for 10–15 minutes. Or enjoy soft and fresh!

Ice cream (24 hours)

  1. In a blender or bowl, combine all ingredients until completely smooth.

  2. Pour into a Ninja Creami pint container.

  3. Freeze for at least 12–24 hours until fully solid.

  4. Spin once using Lite Ice Cream or Gelato mode.

  5. If crumbly, add 1–2 tbsp Meiji milk and Re-spin until creamy.

Finally to finish everything off… hoping you did not eat the whole cooke dough in one sitting. Spin your ninja creami and then add cookie dough bits (fridge for a day) as mix in and boom you have your home made high protein cookie dough ice cream that will help you fit your macros! Add the balls as per what you want to hit :)

Macros (Per 1 Ball / 1 Tbsp)

  • Calories: ~73 kcal

  • Protein: ~6.3g

  • Fat: ~3.5g

  • Carbs: ~3.3g

  • Fiber: ~0.4g

Macros (Whole Pint)

  • Calories: ~210 kcal

  • Protein: ~32g

  • Fat: ~2g

  • Carbs: ~8g

My own serving size recommendation is half a pint (because life is short) and eat it with 2 balls of the cookie dough. 1 as mix in and one you split on top as crumbled topics. :)

Total macros for my recommendation:

Nutrient Amount: Calories ~251 kcal | Protein ~28.6g | Fat~8g | Carbs~10.6g | Fiber~0.8g

Tips & Tricks

  • Toast your nuts before adding for extra crunch and flavor without extra oil.

  • Keep the texture light by folding in crunch ingredients gently at the end.

  • Boost fiber with a sprinkle of ground flaxseed or psyllium husk into the mix if you want.

  • Storage: Keep in an airtight container in the fridge for up to 5 days — if they even last that long!

dessertPrawee Nonthapun