Blueberry Lemon Crumble Ice Cream
A light, high-protein ice cream with blueberry purée, tangy lemon and crushed digestive biscuits.
⏱️ Prep: 10 min🍳 Cook: 0 min
Nutrition
per 1 scoop200
Calories
22g
Protein
21g
Carbs
6g
Fat
Ingredients
| 170 g | light ricotta cheese | |
| 120 ml | unsweetened oat milk | |
| 28 g | vanilla whey isolate | |
| 160 g | blueberries (fresh or frozen) | |
| 1 tablespoon | 15 ml | lemon juice |
| 1 teaspoon | 5 ml | lemon zest |
| 18 g | maple syrup | |
| 20 g | crushed digestive biscuits |
Instructions
- Place the blueberries in a blender and blend until they form a smooth purée.
- Add the ricotta, oat milk, whey isolate, lemon juice, lemon zest and maple syrup. Blend until smooth and creamy.
- Fold in the crushed digestive biscuits to create a light crumble-style texture.
- Pour the mixture into the Ninja CREAMi tub and gently level the surface so it freezes evenly. Place the lid on the tub and freeze for 24 hours until completely solid.
- Remove the frozen tub from the freezer and secure it in the Ninja CREAMi according to the machine instructions.
- Select the ICE CREAM programme.
- Enjoy immediately for a soft, creamy texture, or place the tub back in the freezer for a short while if you prefer a firmer texture.