Protein Strawberry Cheesecake Ice Cream
Equipment
Ingredients
ICE CREAM:
- 1 cup heavy cream (or coconut milk if dairy free)
- 1 cup unsweetened low fat coconut milk (or unsweetened macadamia nut milk)
- 2 scoops Strawberry Equip Protein Powder
- 1/4 cup powdered allulose
- 1 teaspoon stevia glycerite (optional)
- 1/4 teaspoon baking soda (optional)
CHEESECAKE SWIRL:
- 6 ounces cream cheese softened (or Kite Hill cream cheese if dairy free)
- 2 tablespoons heavy cream (or coconut milk if dairy free)
- 1/4 cup powdered allulose
- 1 teaspoon stevia glycerite
- 1/4 teaspoon Redmond Real salt
Instructions
- Place all the ingredients for the strawberry ice cream into a blender and puree until smooth. Taste and adjust sweetness to your liking.
- Pour into an ice cream maker and churn until the ice cream is starting to set. Meanwhile combine all the ingredients for the cheesecake swirl in a medium bowl. Use a hand mixer to combine well. Taste and adjust sweetness to your liking. Swirl the cheesecake mixture into the strawberry ice cream.
- Store in the freezer for up to 1 month.
Video
Nutrition
Calories: 279.3 | Fat: 25.5g | Protein: 9.6g | Carbohydrates: 2.3g | Fiber: 0.2g | P:E Ratio: 0.3