Pure Protein Strawberry Cheesecake Ice Cream
When I was younger and not very healthy, I LOVED Ben & Jerry’s Strawberry Cheesecake Ice Cream! I am so excited to share my new protein recipe for you! It is better than Ben & Jerry’s, well maybe it isn’t but it does taste amazing and it will not make you feel terrible afterwards! No it won’t, but it will help you build muscle and lose weight!
HOW TO MAKE PURE PROTEIN STRAWBERRY CHEESECAKE ICE CREAM
To make my pure protein strawberry cheesecake ice cream, I used Jay Robb egg white protein and their collagen! It works perfectly to make delicious cookie dough and pure protein ice cream!
The owners are Beth and Jay Robb and they are the kindest people! I love supporting small business! Let’s all support kind owners like the Robbs!
BENEFITS OF EGG WHITE PROTEIN
Jay Robb Egg White Protein is one of the cleanest, leanest protein options availableâand it comes with a unique set of benefits that make it stand out from whey, casein, and plant proteins.
đ„ Nutritional & Health Benefits
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Complete Protein Source â Contains all 9 essential amino acids in excellent proportions for muscle protein synthesis.
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High Bioavailability â Egg whites score nearly perfect on the PDCAAS (Protein Digestibility Corrected Amino Acid Score), meaning your body can use nearly all of it efficiently.
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Low-Calorie & Lean â Virtually no fat, carbs, or sugarâjust pure protein. Great for fat loss or hitting macros cleanly.
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Lactose-Free â Ideal for those who donât tolerate whey or dairy proteins.
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Muscle Growth & Recovery â Rich in leucine, the amino acid most important for triggering muscle protein synthesis.
Egg protein stimulates muscle protein synthesis effectively, comparable to whey.
đȘ Functional Advantages
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Satiety & Craving Control â High protein helps reduce hunger and keep blood sugar stable.
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Supports Lean Body Mass â Perfect for cutting phases, athletes, and those wanting to maintain muscle while losing fat.
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Clean Ingredients â Jay Robbâs formula avoids artificial sweeteners, colors, and fillers.
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Easy Digestion â Gentler on the stomach than whey for many people.
Jay Robb Egg White Protein is a lean, hypoallergenic, high-quality protein that supports muscle growth, fat loss, and metabolic health without fillers, lactose, or junk. Itâs one of the most bioavailable and efficient protein powders you can choose.
WHY JAY ROBB COLLAGEN IN PURE PROTEIN ICE CREAM
I love JayRobb Collagen because it is a clean bovine product comprised of Type I and Type III collagen. It is USA manufactured and sourced. It is clean product so it is neutral tasting and easy to mix.
Jay Robb High-Quality Collagen Is:
- Unflavored
- Non-agglomerated
- Dairy-free
- Gluten-free
- Lactose-free
- Premium-grade
- Contains nothing artificial
- Bioavailable Type I and Type III bovine collagen
- Delivers 20 grams of amino acids
- It is high in proline which, when accompanied with vitamin C and Lysine can help tighten skin and strengthen artery wall to prevent leakage and damage.
I personally like to mix in my protein ice cream recipes! Adding collagen in with the egg white protein to enhance it with the unique amino acid profile my premium collagen offers.
Jay Robb is SO GENEROUS, they are offering a HUGE discount for my readers! Use code MARIA20 to save!
Click HERE to find Jay Robb Products!Â
Pure Protein Strawberry Cheesecake Ice Cream
Equipment
Ingredients
- 2 ounces cream cheese at room temperature (or Kite Hill if dairy free)
- 1/2 scoop Jay Robb Vanilla Egg White Protein Powder
- 1 tablespoon powdered allulose (and 1/4 teaspoon stevia glycerite optional)
- 1 teaspoon lemon juice
PURE PROTEIN STRAWBERRY ICE CREAM:
- 1 cup water (or unsweetened low fat coconut milk)
- 2 scoops Jay Robb Strawberry Egg White Protein Powder
- 1 scoop Jay Robb Collagen
- 1/4 teaspoon stevia glycerite (optional)
Instructions
- To make the cheesecake, place the cream cheese, Jay Robb protein, Â sweeteners and lemon juice into a medium bowl. Use a hand mixer or whisk to combine well. Taste and adjust sweetness to your liking. Place in the fridge to set.Â
- Use a 1/4 teaspoon measuring spoon to make 1 centimeter balls. Place on a baking sheet in the freezer for at least 2 hours to set.
- To make the protein ice cream, Place 1 cup water or unsweetened low fat coconut milk into the ninja creami container. Add the Jay Robb collagen, Jay Robb egg white protein and sweetener if using.Â
- Use an immersion blender to combine the ingredients. Add more water until you reach the fill line. Stir with a spoon. Taste and if desired, add more stevia glycerite.Â
- Freeze for at least 6 hours or overnight.Â
- When ready to consume, allow to sit on the counter for 10 minutes (or sit in hot water for 2 minutes). Making sure it doesn't get too liquidy yet soft.Â
- Place in the Ninja Creami on the âliteâ setting. This will spin for about 3 minutes. Check consistency and if you desire a creamier texture, run the mixture on the âgelatoâ setting. Depending on your desired texture, will determine your settings. At the the end, stir in the cheesecake balls (or you can use the âmix inâ setting but I found it often combines the cheesecake balls too much and it melts into the ice cream). Enjoy!
Video
Notes
Nutrition
TESTIMONY OF THE DAY
“Hello Craig, Maria, Kai and Micah!
My journey to a healthy sized body has been a long one. Always the fattest kid in grade school, high school, and college, my life was typically an unhappy one as a young adult.
I ate the standard American diet my whole life with bouts of diet struggles until I learned about 5 years ago that I was a sugar addict. My weight topped out at 260 lbs and at only 5â4â I was unhealthy to say the least.
Enter Maria, Craig and PSMF (protein sparing modified fasting)!
I feel better now at 71 than I have my whole life! I have energy & stamina that I never knew possible and cannot accurately express my gratitude! Thank you so much Maria and Craig Emmerich!” JanetÂ
Most people I consult are doing keto totally wrong. Get fast results with the my Mind-blowing Keto School!
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