Strawberry Cheesecake Ice Cream
A creamy protein ice cream with fresh strawberries, cream cheese and a light cheesecake-style crumb.
⏱️ Prep: 10 min🍳 Cook: 0 min
Nutrition
per 1 scoop205
Calories
22g
Protein
18g
Carbs
9g
Fat
Ingredients
| 160 g | light cream cheese | |
| 120 ml | unsweetened oat milk | |
| 30 g | vanilla whey isolate | |
| 150 g | fresh strawberries, hulled | |
| 18 g | maple syrup | |
| 1 teaspoon | 5 ml | vanilla bean paste |
| 20 g | wholegrain biscuit crumbs |
Instructions
- Add the strawberries to a blender and purée until smooth.
- Add the cream cheese, oat milk, whey isolate, maple syrup and vanilla bean paste. Blend until fully combined.
- Stir in the biscuit crumbs so they are lightly distributed throughout the mixture, creating a cheesecake-style texture.
- Pour the mixture into the Ninja CREAMi tub and gently level the surface. Place the lid on the tub and freeze for 24 hours until completely solid.
- Remove the frozen tub from the freezer and install it in the Ninja CREAMi following the machine instructions.
- Select the ICE CREAM programme.
- If slightly crumbly, run RE-SPIN once until smooth.
- Serve immediately for a soft, creamy texture, or freeze briefly if you prefer a firmer scoop.