Oreo McFlurry Protein Ice Cream

Gather all ingredients and ensure the Oreo Thins have their cream removed; set the crushed cookies aside for later.

In a large mixing bowl, combine the fat‑free milk, monk fruit sweetener, vanilla bean paste, a pinch of salt, and xanthan gum.

Using an immersion blender or high‑speed countertop blender, blend the mixture on high for 30‑45 seconds until completely smooth and the xanthan gum is fully hydrated.

Taste the base and adjust sweetness if desired, remembering the sweetener is very potent.

Transfer the smooth mixture into a pint‑size freezer‑safe container, smoothing the top with a spatula.

Cover the container tightly with its lid or plastic wrap and place it in the freezer for at least 16 hours (or overnight) to allow the mixture to set.

When ready to serve, run the frozen pint under hot tap water for about 60 seconds to slightly soften the outer layer, making it easier to churn.

Place the pint into a Ninja or similar “Lite Ice Cream” machine and spin on the “Lite Ice Cream” setting for the recommended 20‑25 minutes, or until a soft‑serve consistency is achieved.

If the texture is still too icy, run the cycle again on the “Respin” setting for an additional 5‑10 minutes.

Using a butter knife, carefully cut a narrow tunnel from the top down to the bottom of the frozen ice cream, creating a channel for the mix‑ins.

Fill the tunnel with the prepared Oreo Thins, distributing them evenly throughout the ice cream.

Activate the “Mix‑in” cycle on the machine to incorporate the Oreo pieces without breaking them into a paste.

Once mixing is complete, transfer the ice cream to a serving bowl or keep it in the pint for a firmer texture; optionally freeze for another 30 minutes if a harder scoop is desired.

Serve immediately or store in the freezer for up to 3 days. Enjoy your high‑protein Oreo McFlurry ice cream!