This site contains affiliate links. I may earn a small commission, at no extra cost to you. Read my Full Affiliate Disclosure

Creamy, chocolatey, and surprisingly indulgent, this keto Oreo cereal milk protein ice cream delivers nostalgic flavor with a smooth, scoopable texture and minimal effort.

I have been obsessed with trying out new recipe ideas for my ninja creami, and so far I have tried some really good flavors.

This ice cream give you that classic cookies-and-milk flavor without the sugar crash that comes with it.

This keto Oreo cereal milk protein ice cream is a creamy, low carb, high protein Ninja Creami recipe that delivers rich chocolate cookie flavor in a macro-friendly 301-calorie pint.

Jump to Recipe Print Recipe

A huge pro is that it packs a whopping 38g protein. Last time I did an Oreo Cookie and cream Ice cream, you can also check out that recipe.

Why You Will Love This Recipe

A full pint with high protein and controlled carbs, perfect for keto or low carb lifestyles
That nostalgic Oreo cereal milk flavor without excess sugar
Thick, creamy texture thanks to a balanced dairy and protein base
Customizable sweetness and mix-ins to fit your macros
Easy Ninja Creami method with consistent results
Great for meal prep, make ahead and enjoy all week
Satisfies dessert cravings while supporting fat loss or maintenance goals

Ingredients You Need

Fairlife Fat-Free Milk (240g + 100g extra) This forms the high-protein base. It’s ultra-filtered, so it adds creaminess without excess carbs. Do not substitute with regular milk if you want similar macros—texture and protein will change.

Unsweetened Vanilla Almond Milk (240g) Adds volume and lightness. You can swap for unsweetened cashew milk, but avoid sweetened versions—they will increase carbs quickly.

Oreo Cereal (56g) Used to create the cereal milk flavor. Note: most of this is strained out, but some carbs will remain. For stricter keto, use a low-carb chocolate cereal alternative.

Chocolate Whey/Casein Protein Powder (30g) A blend works best for texture, whey alone can turn icy, while casein adds creaminess. This is not optional if you want that thick, scoopable consistency.

Black Cocoa Powder (12g) Provides that deep Oreo-like chocolate flavor. Regular cocoa can be used, but the flavor will be lighter and less authentic.

Black Cocoa Powder

Get it on Amazon

Sugar-Free Cheesecake Pudding Mix (8g) This is the secret to thickness. It stabilizes the mixture and prevents iciness. Do not skip.

Cheesecake Pudding Mix No Sugar

Get it on Amazon

Zero-Calorie Sweetener (5g or to taste) Adjust based on your protein powder sweetness. Erythritol blends or monk fruit work well.

My Go-to Zero Cal Sweetener

Get it on Amazon

Sea Salt (pinch) Enhances the chocolate flavor—small but important.

Oreo Thins (2 cookies, for mix-ins) Adds texture and crunch. For keto, swap with a low-carb cookie alternative.

Oreo Thins

Get it on Amazon

Step-by-Step Directions

Create the cereal milk base In a bowl, combine 240g Fairlife milk, 240g almond milk, and 56g Oreo cereal. Stir well, cover, and refrigerate for 6–7 hours. This step is essential—the longer soak extracts maximum flavor.

Strain the cereal milk After soaking, strain out the cereal completely. You should be left with about 330g of flavored milk. Press gently to extract liquid, but don’t force solids through.

Rebuild the liquid base Add 100g additional Fairlife milk to bring volume back up. This ensures proper freezing and texture.

Mix the base thoroughly Add protein powder, cocoa powder, pudding mix, sweetener, and salt. Blend using a hand frother or blender until completely smooth. The mixture should be thin but fully combined—no clumps.

Freeze until solid Pour into your Ninja Creami pint container and freeze overnight. It must be fully frozen—no soft center.

Spin the ice cream Place in the machine and run the “Lite Ice Cream” function once. The texture should be thick and creamy.

Add mix-ins Create a small hole in the center, add crushed Oreo Thins (or substitute), and run the “Mix-In” function.

Serve immediately The final texture should be creamy, slightly dense, and scoopable—not crumbly or icy.

Tips for Success

Do not skip the soak time I tried rushing this once with only 2 hours—it tasted flat and disappointing. The full soak builds real flavor.
Use a whey/casein blend Whey-only batches tend to freeze hard and crumbly. Casein improves creaminess significantly.
Ensure a full freeze If the center isn’t completely solid, the Creami will produce a slushy texture instead of ice cream.
Don’t overdo the cereal solids Forcing cereal bits into the base will create a gritty texture—strain thoroughly.
Adjust sweetness after first spin if needed Taste after spinning. If it’s not sweet enough, a quick re-spin with added sweetener works well.

Frequently Asked Questions

Can I make this fully keto?

Yes. Replace Oreo cereal and cookies with low-carb chocolate cereal and keto cookies. This will significantly reduce total and net carbs.

How many net carbs are in this recipe?

With substitutions, net carbs can be kept quite low (around 5–8g per pint depending on ingredients). Using regular Oreo cereal increases carbs, so adjust accordingly.

How do I store leftovers?

Store in the freezer in the Creami container. Re-spin before eating for best texture. Ice cream will harden after refreezing.

Can I make this without a Ninja Creami?

You can try a standard freezer method, but the texture will not be as smooth. The Creami is key for that ultra-creamy consistency.