Strawberry Cheesecake Protein Ice Cream
Indulge in a luscious Strawberry Cheesecake Protein Ice Cream that's as guilt-free as it is delightful! Packed with a creamy blend of Greek yogurt and fresh strawberries, each pint boasts a mere 350 calories and a whopping 46g of protein. Dive into this frozen treat for a refreshing dessert that satisfies your sweet tooth while fueling your fitness goals!
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Prep
10
min
Cook
0
min
Serves
1
people
Level
beginner
📝 Ingredients
Serves 1🫙Pantry Staples(1)
- one gram cracker
📦Other(3)
- cheesecake chunks
- all your ingredients
- fresh strawberries
👨🍳 Instructions
- 1
Add all your ingredients into a small blender and blend till smooth.
- 2
Add that to your pint and freeze till frozen, preferably overnight.
- 3
Once frozen, add to your creamy and do the light ice cream function.
- 4
For mixins, add cheesecake chunks, fresh strawberries, and a gram cracker, then add back to the creamy and do the mixin function.
💡 Pro Tips
- ✓Freeze your protein ice cream base for exactly 8-12 hours before churning because shorter times leave too much liquid water, while longer creates ice crystals that the churner can't break down effectively.timing8-12 hours
- ✓Add 1-2 tablespoons of vodka or glycerin to your base to lower the freezing point and prevent the high protein content from creating a rock-hard texture.ingredient1-2 tablespoons
- ✓Blend your base at high speed for 60-90 seconds to fully incorporate air and break down protein powder clumps, which prevents gritty texture in the final product.technique60-90 seconds
- ✓Add mix-ins during the final 2 minutes of churning when the ice cream reaches soft-serve consistency to prevent them from sinking or breaking apart.timing2 minutes
- ✓Use frozen strawberries instead of fresh for mix-ins because their lower water content prevents ice crystal formation that would make the final product icy.ingredient
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