Cookie Dough Froyo Pint
Raw cookie dough energy, minus the raw egg anxiety.
Beach-Ready Lore
Third in the lineup — frozen yogurt tang instead of ice cream richness, studded with mini chocolate chips, tasting exactly like the bowl you used to sneak from before the cookies even hit the oven.
Portion Matrix (Reference Scale)
Cookie Dough Froyo Pint
Tap a portion size. Watch the numbers move. That’s the whole book.
Macros: label data (Siggi's-style skyr, whey protein) • as written. This pint runs unusually high protein — a genuine standout even for this book.
The Numbers Up Front
Yield: 1 full pint
Default Portion: the whole pint
✂️ Trim Trim Trim
Nothing to trim in a yogurt-and-whey base — both are already about as lean as a dessert ingredient gets. Go easy on extra mix-ins if you want to keep it that way.
Ingredients
Use-what-you’ve-got friendly.
Sorted by dish, with the spices you probably already own kept separate.
- ◆1 cup nonfat Greek yogurt (Siggi's or similar)
- ◆1 scoop vanilla whey protein
- ◆1 tbsp sugar-free instant vanilla pudding mix
- ◆1 tbsp mini chocolate chips
- ◆Splash of vanilla extract
- ◆Sugar substitute to taste
Instructions
- 1
Whisk yogurt, whey protein, pudding mix, vanilla, and sweetener until smooth.
- 2
Pour into a Ninja Creami pint container, freeze 24 hours.
- 3
Spin on "Lite Ice Cream" or the "Sorbet" setting for froyo texture.
- 4
Add mini chocolate chips on a short mix-in cycle so they stay distinct.
🧠 Why This Works
Greek yogurt as the base (instead of a protein shake) gives this pint real frozen-yogurt tang, which is what makes it read as "froyo" instead of just another vanilla ice cream. Whey protein thickens the mixture enough to spin smooth despite yogurt's naturally looser texture.
🌶️ Flavor Boosters
A pinch of brown sugar substitute for deeper cookie-dough flavor • extra chocolate chips • a swirl of PB2 paste
🔄 Use What You’ve Got
- —No vanilla whey? Any flavor works, chocolate whey makes a fun variant
- —No mini chocolate chips? Regular chips, roughly chopped, work fine
📦 Meal Prep Notes
Keeps in the freezer like any ice cream • Froyo texture is best enjoyed within a few days of spinning
📊 Before & After(per pint)
| Calories | Protein | Fat | Carbs | |
|---|---|---|---|---|
| Traditional Cookie Dough Ice Cream | 1,300 | 22g | 65g | 155g |
| ⭐ Lo-Cal Hi-Pro Version | 325 | 48g | 5g | 23g |
| You Saved / Gained | −975 cal | +26g protein | −60g fat | −132g carbs |
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