See the ebooks
Prep10 min
Cook—
In the freezer24 h
Total24 h 10 min
Servings2
DifficultyEasy
Macros per serving (half the pint (~235 ml) + 24 h in the freezer)
274kcal
34 gprotein
21 gcarbs
6 gfat
1 gfiber

Of which 12.5 g sugars and 2.7 g saturated fat.

No-added-sugar version: 262 kcal and 9.5 g sugars per serving.

Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.

Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.

Highlights Protein (whey) · Fiber (oats)

Allergens gluten, milk

Cookies & cream protein ice cream with oat cookies

A vanilla base with chunks of cookie hidden in every spoonful.

Rico's note: This is the pint for when you want something that tastes like a cheat but isn't — the base is all protein; only the cookie is an actual cookie.

Ingredients

  • 200 g (7 oz) low-fat Greek yogurt
  • 180 ml (¾ cup) reduced-fat milk
  • 50 g (1¾ oz) vanilla protein powder
  • 6 g sugar — or 1 tsp honey; no added sugar: 18 g erythritol or granulated stevia
  • salt — a pinch
  • 30 g (1 oz) whole-grain oat cookies, roughly broken — mix-in

This recipe uses half the sugar because protein powder is usually sweetened: taste the mix and, if it needs it, add up to 13 g. In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.

Method

  1. Blend the yogurt, milk, protein powder, sugar and salt until smooth.
  2. Pour into the pint container without going past the MAX line.
Continues in the ebook

The full method (8 steps), Rico's tip, the variations and storage are in the ebook “High Protein”. The English edition is coming soon.