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Strawberry Cheesecake Protein Ice Cream

This Strawberry Cheesecake Protein Ice Cream is a creamy, macro friendly dessert packed with real strawberries and cheesecake flavor. The entire pint contains around 350 calories and 46g of protein, making it the perfect high protein treat for satisfying your sweet tooth.
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Prep Time 5 minutes
Freeze time 8 hours
Total Time 8 hours 5 minutes
Servings: 1 Pint
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Ice Cream Base
  • 200 g fresh strawberries
  • 240 g fat free milk
  • 30 g vanilla whey/casein blend protein powder
  • 8 g sugar free cheesecake pudding mix
  • 5 g zero calorie sweetener
  • Pinch of sea salt
Mix-ins
  • 28 g frozen reduced fat cream cheese chopped
  • 25 g fresh strawberries diced
  • 1 sheet reduced fat graham crackers crushed

Method
 

  1. Add strawberries, fat free milk, protein powder, pudding mix, sweetener, and salt to a blender. Blend until smooth.
  2. Pour the mixture into your ice cream pint container. Freeze until solid, preferably overnight.
  3. Place the cream cheese in the freezer so it becomes firm enough to chop into small pieces.
  4. Once frozen, process the pint using the Lite Ice Cream function on your ice cream machine.
  5. Create a small hole in the center of the ice cream and add the cream cheese pieces, diced strawberries, and crushed graham crackers.
  6. Run the Mix-In function once more to combine everything evenly.
  7. Serve immediately and enjoy your creamy protein ice cream.

Notes

If the texture appears crumbly after the first spin, add a splash of milk and re-spin.
Vanilla or strawberry protein powder both work well in this recipe.
Freezing the cream cheese beforehand helps create those classic cheesecake chunks throughout the ice cream.
 

Nutrition (Whole Pint)

 
Calories: 350
Protein: 46g
Carbohydrates: 38g
Fat: 2g