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Today’s yummy protein ninja creami recipe is the Strawberry Cheesecake Protein Ice Cream.
If you haven’t been following this series on my blog then, you’ve missed out on some yummy creamy goodness.
We’ve done the Oreo Cookies and Cream protein ice cream , Biscoff protein ice cream , Frosted Flakes protein ice cream and more. This recipe tastes like a classic strawberry cheesecake turned into frozen dessert form.
This yummy recipe is no different from my other recipes it’s creamy, sweet, plus its packed with real strawberry flavor. The pint comes in at 350 calories with 46 grams of protein.
Why Make Protein Ice Cream at Home
I have always had a serious sweet tooth. Ice cream is one of those desserts I could easily eat every night without getting bored.
The problem was that traditional ice cream never really fit well with my daily nutrition goals.
That is when I started experimenting with protein ice cream recipes. This Strawberry Cheesecake Protein Ice Cream quickly became one of my favorites.
Ingredients
200g fresh strawberries
240g fat free milk (Fairlife works great)
30g vanilla whey/casein blend protein powder
8g sugar free cheesecake pudding mix
5g zero calorie sweetener of choice
Pinch of sea salt
Mix-ins
28g reduced fat cream cheese, frozen and chopped
25g fresh strawberries, diced
1 sheet reduced fat graham crackers, crushed
How to Make Strawberry Cheesecake Protein Ice Cream
Making this Strawberry Cheesecake Protein Ice Cream is incredibly simple. Most of the work is just waiting for it to freeze.
Start by adding the strawberries, fat free milk, protein powder, cheesecake pudding mix, sweetener, and a small pinch of sea salt into a blender. Blend everything until completely smooth. You want the mixture to look like a creamy strawberry milkshake.
Once blended, pour the mixture into your ice cream pint container. Place it in the freezer and allow it to freeze completely. Overnight works best because it gives the base enough time to fully set.
If you want those delicious cheesecake chunks, place the cream cheese in the freezer as well. Once frozen, chop it into small pieces before adding it to the ice cream.
After the base has frozen, process it using the Lite Ice Cream function on your ice cream maker. The texture should come out thick and creamy.
Next, make a small hole in the center of the ice cream and add the mix-ins. Drop in the frozen cream cheese chunks, diced strawberries, and crushed graham crackers.
Run the mix-in function once more and your ice cream is ready to enjoy.
How Long Does It Take + Serving Ideas
The active prep time for this Strawberry Cheesecake Protein Ice Cream is only five minutes. The freezing time is the longest step, which takes about 6 to 8 hours or overnight.
Serve it straight from the pint for a simple dessert, or scoop it into a bowl and top with extra strawberries and graham cracker crumbs. It is also delicious with a drizzle of sugar free strawberry syrup or a spoonful of light whipped cream.
Why You Will Love This Recipe
- High protein dessert that delivers an impressive 46 grams of protein per pint
- Low calorie treat at only around 350 calories for the entire batch
- Easy to make with just a quick blend and freeze
- Creamy cheesecake flavor thanks to the pudding mix and cream cheese chunks
- Perfect for meal prep desserts when you want something sweet ready in the freezer
- Macro friendly and satisfying without feeling overly heavy
Tips, Variations, and Helpful Substitutions
A few small tweaks can help you customize this Strawberry Cheesecake Protein Ice Cream exactly the way you like it
If your ice cream comes out slightly crumbly after spinning, add a tablespoon or two of milk and run the machine again. This helps create a smoother, creamier texture.
You can swap the vanilla protein powder for strawberry protein powder if you want an even stronger berry flavor. Just keep in mind that sweetness levels may change slightly.
For a lighter option, skip the cream cheese mix-ins. The base is still incredibly creamy on its own.
If you want to experiment with variations, try adding different mix-ins. Blueberries, raspberries, or chopped white chocolate protein bars all work really well.
You can also turn this into a strawberry shortcake protein ice cream by adding extra graham crackers and a little light whipped topping after spinning.
Storage and Meal Prep Tips
This recipe works great for dessert meal prep. Keep the frozen pint sealed in the freezer until you are ready to enjoy it.
If the ice cream becomes very firm after several days in the freezer, simply run it through the ice cream maker again to restore the creamy texture.
For best flavor and texture, try to enjoy it within 5 to 7 days.
Strawberry Cheesecake Protein Ice Cream
Ingredients
Method
- Add strawberries, fat free milk, protein powder, pudding mix, sweetener, and salt to a blender. Blend until smooth.
- Pour the mixture into your ice cream pint container. Freeze until solid, preferably overnight.
- Place the cream cheese in the freezer so it becomes firm enough to chop into small pieces.
- Once frozen, process the pint using the Lite Ice Cream function on your ice cream machine.
- Create a small hole in the center of the ice cream and add the cream cheese pieces, diced strawberries, and crushed graham crackers.
- Run the Mix-In function once more to combine everything evenly.
- Serve immediately and enjoy your creamy protein ice cream.
Notes
Nutrition (Whole Pint)
Calories: 350 Protein: 46g Carbohydrates: 38g Fat: 2gGive This Strawberry Cheesecake Protein Ice Cream a Try
If you are looking for a dessert that feels indulgent but still fits your nutrition goals, this Strawberry Cheesecake Protein Ice Cream is worth making.
More Yummy Protein Ice Cream Recipes
- High Protein Cinnamon Sticks - March 20, 2026
- Strawberry Cheesecake Protein Ice Cream - March 20, 2026
- High Protein Chicken Gyros - March 19, 2026