Cookies
‘n cream
COOKIES
‘N CREAM
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COOKIE DIRT BALLS
Makes 26 servings
105 calories / 5F / 13C / 3P/ per bite
1 cup CSE Sweet Classic Peanut Butter
or other natural peanut butter
½ cup raw honey
1 serving CSE Cookies ‘N Cream Protein Powder
1 cup old-fashioned rolled oats
Dash sea salt
½ tsp. vanilla extract
8 Newman-O’s Creme Filled Chocolate Cookies
1. Add all of the ingredients, except for the cookies, to a bowl and mix
until well combined.
2. Place the Oreos in a blender and blend into crumbs. Place in a
bowl. Set aside.
3. Using a cookie scoop, scoop the dough into balls. Roll each ball
in the Oreo crumbs, pressing it onto the outside. Place in a container
and store in the fridge or freezer. Enjoy!
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COOKIES ‘N CREAM ICE CREAM
Makes 8 servings
2285 calories / 19F / 17C / 14P / per serving
1 ½ cups fat-free milk
1 ½ cups heavy cream
4 servings CSE Cookies ‘N Cream Protein Powder
2 Tbs. organic cane sugar
1 tsp. vanilla extract
Dash sea salt
8 Newman-O’s Creme Filled Chocolate Cookies
*You will need an ice cream machine for this recipe. Do all the
preparation work required of your ice cream machine beforehand.
1. Add the milk, heavy cream, protein powder, sugar, vanilla extract
and sea salt to a large mixing bowl. Whisk together until smooth.
2. Start your ice cream machine and turn to low speed. Slowly add the
ice cream mixture to the machine. Churn on low speed for 20 minutes
or until the ice cream thickens up like soft serve. Remove the bowl
from the ice cream machine and remove the mixing paddle from the
bowl.
3. Crush the cookies to your desired consistency and add to the ice
cream. Stir until well combined. Enjoy as is or follow the next step for a
more firm ice cream.
4. Place a piece of parchment paper into a 9x5 loaf pan, covering the
bottom and sides of the pan. Scrape the ice cream into the pan and
spread out evenly. Place in the freezer for 4 hours to let firm up. Scoop
into bowls and serve.
*Store extras in the freezer. If it has been in the freezer longer than
4-6 hours, allow it to sit out at room temperature for about 30 minutes
before scooping.
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COOKIES ‘N CREAM MILKSHAKE
Makes 1 serving
355 calories / 11F / 30C / 24P
1 cup unsweetened almond milk
1 serving CSE Cookies ‘N Cream Protein Powder
70g cookies & cream or vanilla protein ice cream
1 Tbs. half & half
6-8 (120g) ice cubes
Toppings:
2 2 Newman-O’s Creme Filled Chocolate Cookies
2 Tbs. spray whipped cream
1. Add the almond milk, protein powder, ice cream, half & half and ice
to a high-powered blender. Blend until thick and smooth.
2. Pour into a cup, crumble the cookies on top and finish with whipped
cream. Enjoy!
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OREO PROTEIN SHAKE
Makes 1 serving
315 calories / 8F / 33C / 26P
1 cup unsweetened almond milk
1 serving CSE Cookies ‘N Cream Protein Powder
2 Newman-O’s Creme Filled Chocolate Cookies
2 Tbs. low-fat cottage cheese
30g frozen banana slices
6-8 (120g) ice cubes
1. Place all the ingredients into a high-powered blender and blend
until smooth. Pour into a cup and enjoy!
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PEANUT BUTTER OREO SHAKE
Makes 1 serving
330 calories / 13F / 25C / 26P
1 cup unsweetened almond milk
¾ serving (25g) CSE Cookies ‘N Cream Protein Powder
10g CSE Sweet Classic Peanut Butter
or natural peanut butter
40g frozen banana slices
1 Newman-O’s Creme Filled Chocolate Cookie
6-8 (120g) ice cubes
Toppings:
2 Tbs. CSE Powdered Peanut Butter
2 Tbs. spray whipped cream
1. Add all of the ingredients to a high-powered blender and blend
until smooth.
2. Pour into a cup and top with powdered peanut butter and whipped
cream. Enjoy!
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WHITE CHOCOLATE OREO POPCORN
Makes 8 servings
3320 calories / 16F / 35C / 6P / per serving
12 cups air-popped popcorn (6 Tbs. kernels)
¼ cup grass-fed butter
40g CSE Cookies ‘N Cream Protein Powder
¼ tsp. sea salt
1 cup white chocolate chips
6 Newman-O’s Creme Filled Chocolate Cookies
1. Pop the popcorn into a large bowl; set aside.
2. Place the butter in a bowl and microwave until melted. Drizzle over
the popcorn and toss until well coated. Sprinkle the protein powder
and sea salt over the top and toss until well coated.
3. Pour the popcorn out onto a large baking sheet lined with
parchment paper. Set aside.
4. Place the white chocolate chips in a bowl and microwave for 30
seconds at a time until melted and smooth. Drizzle evenly over the
popcorn. Crumble the cookies over the white chocolate, so it sticks to
the popcorn. Place in the fridge to harden. Enjoy!
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