If Ben & Jerry’s had a baby with Haagen-Dazs, and then that baby was given super powers, it would be this ice cream. It’s out of this world good.

Kodiak Cakes introduced a new mix to make protein bites. They’re no-bake balls filled with whole grains, protein, oatmeal, and chocolate chips, to help keep your energy up while adventuring. I couldn’t wait to try them, as it’s summertime in Wyoming, and the mountains are calling.

It took me a whopping 5 minutes to make the bites, adding peanut butter, honey, and water. I chilled them for 30 minutes and then gave them a try with my kids.

Our review: Kodiak Cakes Protein Balls taste like oatmeal cookie dough.

And that ain’t a bad thing.

I’m hoping we can all agree that cookie dough, in any flavor, is THE best thing on the planet, but we’ve been told since we were kids that we can’t eat it because of the raw eggs. (On a side note, I will say I’ve eaten my weight in cookie dough and have never been sick, but don’t be like me.) So, on a warm summer day, when I come across something that tastes like oatmeal cookie dough, with no eggs or butter, and is filled with wholesome, real ingredients, what is my first inclination? To make oatmeal cookie dough ice cream! I know, right?! I kind of have super powers myself.

And you guys…it is the best ice cream ever. So SOOOO creamy, so rich yet refreshing, and so over the top delicious with giant chunks of edible oatmeal cookie dough. I used all natural ingredients like heavy cream, egg yolks, vanilla bean paste, and whole milk. Pure and simple. It tastes like nostalgic ice cream parlor heaven. Yep, I’ve made out of this world oatmeal cookie dough ice cream. Give me a badge and a cape!

You have to try this! With Kodiak Cakes Protein Balls mix it’s so easy to create the edible dough! Mixing is a breeze, you just need an ice cream maker. Any kind will do. I don’t have a fancy model, its an old school machine that uses rock salt. It works beautifully and my kids love to help. I’ve included a link here.

I served up my ice cream in waffle cones, dipped in melted dark chocolate with Kodiak Cakes Protein Ball crumbles. Not only did it taste amazing, but you can’t beat the presentation. I found the waffle cones at my local grocery store.

Some tips:

Strain the ice cream mix through a fine mesh strainer before adding it the machine. I use a classic custard base for my ice cream. It’s the best method to achieve that rich creamy texture you taste in Haagen-Dazs.
Freeze the protein balls before adding to your ice cream machine. This helps them hold together while mixing.
Use pure vanilla bean paste rather than vanilla extract. In ice cream you can taste the difference.
Chill your ice cream storage container ahead of time to help the ice cream freeze faster. Cover the ice cream to prevent freezer burn and chill for at least 2 hours before serving.
Reserve some Protein Balls to crumble over the top for garnish, and extra yumminess.

Oatmeal Cookie Dough Ice Cream

Makes about 2 quarts

Make the Oatmeal Chocolate Chip Protein Bites:

1 bag Kodiak Cakes Protein Ball Mix
1/2 cup creamy peanut butter
1/3 cup honey or maple syrup
1/4 cup water (plus a few extra tablespoons if mixture is too dry)

Combine the ingredients in a large bowl. With a wooden spoon, mix till fully incorporated. Roll the mixture into 3/4” balls and spread onto a baking sheet. Freeze for at least 1 hour.
Note: You probably won’t use all the mix for your ice cream, I used about 3/4 of the mix. Feel free to roll larger sized balls to snack on later. The amount you add is up to you, depending on how serious your love of cookie dough is.

Make the Ice Cream:

9 egg yolks, at room temperature (it’s a lot, I know, but trust me)
1 1/4 cups granulated sugar
3 cups whole milk
1 1/2 cup heavy cream
1/4 tsp kosher salt
3 tsp pure vanilla bean paste

In a medium bowl, whisk together the egg yolks and sugar till combined.
Combine the milk and heavy cream in a medium sized sauce pan. Over medium heat, allow the mixture to simmer (not boil). Take about 1/2 cup of the hot cream mixture and pour it into the egg mixture, whisking quickly to blend. This is to temper the eggs so they don’t cook when added to the hot cream mixture.
Pour the egg mixture back into the hot cream mixture, whisking constantly. Cook over medium low heat until the mixture begins to thicken, about 6 to 7 minutes.
Remove from the heat. Stir in the kosher salt and vanilla paste.
To remove any cooked egg particles, strain the mixture through a fine mesh sieve into a large bowl.
Add the mixture to your ice cream machine, following the manufacture’s instructions.
Once the ice cream is churned, add the frozen Protein Balls into the machine (as many as you like), keeping a few aside, to churn for an additional 1-2 minutes. Transfer the ice cream into a chilled container for storage. To serve, top with the remaining Kodiak Cakes Protein Balls.
The ice cream will stay fresh, covered, for up to one month.