This Cookies & Cream Protein Milkshake is a must make! Think creamy vanilla protein ice cream blended with Oreo bits and topped with whipped cream... mmm. It's also low in fat making it a great post-workout option.
NOTES: For the powdered sweetener, we recommend one that measures like sugar (not too sweet). You can buy gluten free sandwich cookies if needed! For lower calories and sugar, use unsweetened almond milk (won't be as creamy).
Cookies & Cream Protein Milkshake
Makes 1 serving
Ingredients:
10 oz. + 2 oz. skim milk, divided
1 scoop Vanilla Cake Protizyme
2 tbsp. sugar free powdered sweetener
1 tsp. pure vanilla extract
9 mini chocolate sandwich cookies (like Oreos)
2 tbsp. light whipped topping (optional)
Directions:
Combine 10 oz. milk with protein, sweetener, and vanilla in a sealed freezer bag. Shake and slosh with your hand on the counter until no dry clumps remain.
Place your bag in the freezer for 8 hours or overnight until frozen solid.
In a blender, add frozen bag contents and 2 oz. additional milk, blending until smooth (break up frozen contents if your blender needs help).
Next, add sandwich cookies. Blitz a couple times just until combined but some chunks remain.
Pour blender contents into a 12-14 oz. glass, top with whipped topping and enjoy!
Calories (milkshake without topping): 380kcal, Fat: 6.8g, Sat fat: 2.2g, Carbs: 39g, Fiber: 2g, Sugar: 30g (17g lactose from skim milk), Protein: 38g, Sodium: 328mg
Calories (milkshake with topping): 400kcal, Fat: 7.8g, Sat fat: 3.2g, Carbs: 42g, Fiber: 2g, Sugar: 31g (17g lactose from skim milk), Protein: 38g, Sodium: 328mg
