Copycat Half Baked Ice Cream (Ninja Creami Recipe)

Packed with cookie dough, fudgy brownies, chocolate, and protein, recreate the iconic Half Baked ice cream at home with your Ninja Creami!

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Prep Time: 15

Chilling Time: 24

Servings: 1 serving

Pour the vanilla Premier Protein shake into the Ninja Creami pint container, then add the dry pudding mix and vanilla. Blend well.
Place the container on a flat, even surface in your freezer and freeze for at least 24 hours or until solid.
Remove the pint from the freezer, run it under hot water for 30 seconds, and remove the lid.
Place the container into the outer bowl of the Ninja Creami, then lock the lid into place.
Secure the outer bowl into the Ninja Creami machine and press the “Lite Ice Cream” button. Let the cycle run.
If the ice cream looks powdery after the first cycle, add a splash of milk and hit the “Re-spin” button.
Once creamy, make a small hole in the center and add in the cookie dough bites, brownie bites, chocolate chips, and chocolate syrup.
Place the pint back into the machine and press the “Mix-in” button to incorporate everything.
Scoop into a bowl, add extra cookie dough or brownie bites on top, and enjoy every bite!

You can substitute a ½ teaspoon of xanthan gum for the dry pudding mix before freezing. This helps prevent ice crystals and still gives it that classic ice cream consistency.
Chop your mix-ins into small pieces so they distribute evenly throughout the ice cream.
Freeze your pint container on a flat, level surface to prevent uneven freezing.
If your ice cream is too hard, let it sit for 10-15 minutes at room temperature or run it under warm water for 30 seconds before spinning.
Re-spin if needed to get the perfect consistency — sometimes one extra cycle is all it takes.
To prevent icy chunks, try freezing without the lid or scraping off any excess before spinning.
Want a lower sugar option? Swap out chocolate syrup for a drizzle of honey or agave syrup for a different flavor profile.