Start by adding the cottage cheese, Greek yogurt, protein powder, vanilla extract, and sweetener into a blender or food processor. Blend on high until everything becomes completely smooth. The texture should be thick, creamy, and mousse-like — not thin, loose, or pourable. If the mixture is struggling to blend, add only 1 teaspoon of milk at a time until it moves easily.

Pause and taste the mixture before freezing. Adjust the flavor based on what you prefer: add a little more sweetener if you want it sweeter, a touch more vanilla for deeper flavor, or an extra pinch of salt to enhance the cookie and cream taste. Keep in mind that once frozen, sweetness naturally becomes less noticeable — so adjust accordingly now.

Crush 2–3 Oreo-style cookies into a mix of small crumbs and larger chunks. Use a spatula to gently fold the cookies into the blended mixture. Avoid stirring vigorously — you want visible cookie pieces throughout, not dissolved crumbs. This step gives the dessert that classic cookies-and-cream bite.

Transfer the mixture to a shallow freezer-safe container and smooth the top evenly with a spatula. Optional but recommended: sprinkle extra cookie crumbs on top or add a light chocolate drizzle for a more premium finish. Place the container in the freezer.

Freeze according to your preferred texture:

45–60 minutes for a soft-serve consistency

2–3 hours for a classic scoopable texture

Overnight for a firmer traditional ice cream feel (let it thaw 8–12 minutes before scooping)

Scoop and serve once it reaches your ideal texture. You can enjoy it as-is or add toppings like extra crushed cookies, melted chocolate, fresh berries, or a drizzle of peanut butter. Take a moment to enjoy the creamy texture and the balance of sweetness, crunch, and flavor.