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A bowl of ice cream topped with chunks of cookie dough and chocolate pieces. A spoon is sticking out of the bowl. In the background are small bowls with more cookie dough chunks and chocolate pieces on a wooden surface.

Copycat Half Baked Ice Cream (Ninja Creami Recipe)

Make your own Half Baked Ice Cream with the Ninja Creami at home. A delicious mix of creamy chocolate, cookie dough and fudgy brownies in every bite!
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Prep Time: 15 minutes
Chilling Time: 24 hours
Author: Heather Painchaud
Servings: 1 serving
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Ingredients

  • 1 ½ cups vanilla Premier Protein shake
  • 1 tbsp vanilla pudding mix
  • 1 tsp vanilla extract

Add-ins

  • ¼ cup cookie dough bites
  • ¼ cup brownie bites broken up
  • 1 tbsp chocolate syrup
  • 1 tsp chocolate chips

Instructions

  • Pour the vanilla Premier Protein shake into the Ninja Creami pint container, 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!

Notes

    • 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.

Nutrition

Serving: 1serving | Calories: 839kcal | Carbohydrates: 118g | Protein: 38g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 34mg | Sodium: 701mg | Potassium: 155mg | Fiber: 3g | Sugar: 77g | Vitamin A: 291IU | Vitamin C: 25mg | Calcium: 712mg | Iron: 4mg