Cinnamon Toast Crunch Cheesecake Protein Ice Cream
Indulge in a creamy delight with our Cinnamon Toast Crunch Cheesecake Protein Ice Cream! This guilt-free treat combines the rich flavors of cheesecake with the irresistible crunch of cinnamon cereal, all while clocking in at just 301 calories per pint. Whip up this easy recipe using protein-packed Greek yogurt and a sprinkle of cinnamon for a sweet twist that’s sure to satisfy your cravings!
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Prep
10
min
Cook
0
min
Serves
1
people
Level
beginner
📝 Ingredients
Serves 1🧂Spices & Seasonings(1)
- Cinnamon Toast Crunch
📦Other(2)
- cheesecake chunks
- all ingredients
👨🍳 Instructions
- 1
Add all ingredients to your pint and blend till smooth.
- 2
Add to the freezer till frozen.
- 3
Add to the creamy on the ice cream function and run through one time.
- 4
Make a hole in the middle for the mixins, add cheesecake chunks and Cinnamon Toast Crunch, then use the mixin function.
💡 Pro Tips
- ✓Freeze your protein ice cream base to exactly -5°F to -8°F before churning because protein powders create more ice crystals than traditional bases and need this specific temperature range for optimal texture.timing-5°F to -8°F
- ✓Add xanthan gum at 0.1-0.2% of total liquid weight to counteract protein powder's tendency to create a chalky mouthfeel and improve scoopability by 60%.ingredient0.1-0.2% by weight
- ✓Crush your Cinnamon Toast Crunch to 1/4-inch pieces maximum because larger pieces freeze rock-hard and smaller pieces dissolve, losing their textural contrast.technique1/4-inch maximum
- ✓Temper your frozen cheesecake chunks at room temperature for exactly 3-4 minutes before mixing in so they soften slightly but don't melt, preventing ice crystal formation around the chunks.timing3-4 minutes
- ✓Run your ice cream maker's mix-in function for no more than 15-20 seconds because over-mixing protein-based ice cream breaks down the air incorporation and creates a dense, gummy texture.equipment15-20 seconds maximum
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