After my initial attempt at making protein cookies & cream turned out way too yogurty and bland on the chocolate flavor, I decided to do some experimenting and research to improve the recipe. First off, I found that skyr yogurt, while healthy and high in protein, can easily overpower the delicate cookies & cream flavor if used in large amounts. It brings a tangy, sour note that sometimes clashes with the sweetness of Oreos and vanilla protein powder. Using less skyr or even swapping for a creamier Greek yogurt helped reduce the overly sharp taste. Next, the ratio of crushed Oreos really matters—not just the quantity but also how finely you crush them. Finer crumbs blend more evenly and release more flavor throughout the mixture. Adding more Oreos definitely gave the mix a richer, more authentic cookies & cream taste. To boost creaminess, incorporating a bit of heavy cream or a splash of full-fat milk made a noticeable difference. If you want to keep it lighter, trying almond or oat milk with a teaspoon of vanilla extract can add depth without overpowering. Lastly, I learned that warming the milk slightly before mixing helps incorporate ingredients better and intensifies aromas. From this experience, I’d recommend less skyr, more Oreos finely crushed, a touch of cream or vanilla extract, and warming the mixture slightly before chilling. It’s all about balancing flavors and textures to avoid the disappointing 'chocolate yogurt' taste. If you’ve tried protein cookies & cream before, what helped you nail the perfect flavor balance? I’m eager to hear your suggestions and tips!