Pure Protein Strawberry Cheesecake Ice Cream

Prep Time 5

Course Dairy Free, Dessert, Nut Free

Cuisine American

Servings servings

Calories 238.7

Get Recipe Ingredients

To make the cheesecake, place the cream cheese, Jay Robb protein, 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.
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.
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.
Freeze for at least 6 hours or overnight.
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.
Place in the Ninja Creami on the “lite” setting. This will spin for about 3 minutes. Check consistency and if you desire a creamier texture, run the mixture on the “gelato” setting. Depending on your desired texture, will determine your settings. At the the end, stir in the cheesecake balls (or you can use the “mix in” setting but I found it often combines the cheesecake balls too much and it melts into the ice cream). Enjoy!

Nutritional Information with Low Fat Coconut Milk:

261.2 calories, 11g fat, 35.6g protein, 1.6g carbs, 0.01g fiber