Chocolate Chip Cookie Dough Protein Ice Cream

Ingredients:

1. 1 OWYN 20g Smooth Vanilla Protein Shake
2. 1 tsp vegan chocolate pudding mix
3. ⅓ cup vegan cookie dough

Method:

1. Mix the OWYN 20g Smooth Vanilla Protein Shake and pudding mix until well combined.
2. Place in the freezer for 20-24 hours to freeze.
3. The next day, take the pint container out of the freezer and blend with the Ninja Creami machine on setting lite ice cream. Run it through this cycle 1-2 more times, mixing in a Tbsp of OWYN Protein Shake into the mixture each time until it's the ice cream consistency.
4. When the texture is creamy, mix in your favorite allergen friendly cookie dough and blend on the mix-in setting.
5. Enjoy!