Strawberry Cheesecake Ninja Creami Protein Ice Cream

Course: Dessert

Cuisine: Universal

Prep Time: 10

Additional Time: 12

Total Time: 12 10

Servings:

Calories: 280kcal

Author: Lauren

This Strawberry Cheesecake Ninja Creami Protein Ice Cream is guaranteed to be your new favorite flavor! It's thick, creamy and loaded with protein for the ultimate treat to satisfy your sweet tooth! I think it's best made in the Ninja Creami, but the loaf pan version is still delicious too!

Print Recipe

Equipment

Ninja Creami optional

Ingredients

Ninja Creami Version:

3/4 cup unsweetened almond milk (180g) or milk of choice
1/4 cup whole milk cottage cheese (60g)
3 Tbsp vanilla protein powder (21g)
1/2 Tbsp SF white chocolate jello pudding mix
1/4 tsp vanilla extract
1/4 tsp liquid stevia
1 cup fresh strawberries (140g) finely diced & divided
1 graham cracker sheet crushed + extra for topping
Whipped cream optional for serving

Loaf Pan Version:

15 oz. whole milk cottage cheese
1/2 cup vanilla protein powder (60g)
1 tsp liquid stevia - or add honey to desired sweetness
1 tsp vanilla
1 cup fresh strawberries (140g) finely diced
8 oz. lite cool whip thawed
6 graham cracker sheets crushed

Instructions

Ninja Creami Version:

Add all the ingredients (except the strawberries and crackers) to an empty Ninja Creami pint and use an immersion blender to combine (or you can blend in a food processor or blender). Then add 1/2 of the strawberries and blend again.
Freeze for at least 12 hours.
Add a splash of milk or cream, then run through the Lite Ice Cream cycle once. Then make a well in the center of the ice cream and add the crushed graham crackers and remaining strawberries. Run through the mix-in cycle then top with whipped cream if desired and enjoy!

Loaf Pan Version:

Add the cottage cheese, protein powder, stevia, and vanilla to a large bowl and blend with an immersion blender (or blend with a food processor or high blender) until smooth. Add half of the strawberries and blend again until combined.
Then with a rubber spatula, fold in the cool whip, remaining strawberries and crushed graham crackers (save some crackers and strawberries for topping).
Transfer ice cream mixture to a loaf pan. Top with remaining strawberries and graham crackers.
Cover with cling/plastic wrap and freeze for 3-4 hours or until solid.
Take out and let sit for 10 minutes so it’s easier to scoop. Then scoop, top with whipped cream if desired and enjoy!

Notes

Loaf Pan Version:

Per serving: 1/2 cup (122g) - makes 7
Nutrition per serving: 232 calories 24C / 8F / 16P
MyFitnessPal Entry: LFF Strawberry Cheesecake Ice Cream (Loaf Pan)

Ninja Creami Tips:

Prep in advance. I have found that I don’t necessarily need to wait 24 hours, but if I make this ice cream the morning of, say 8 hours in advance, I am good!
Avoid Icy Edges. To avoid icy edges, run the container under water for 30 seconds. Or, let the pint sit out of the counter for 15-20 minutes before running it through the machine. You can also use a butter knife or spoon to remove edges after the initial spin using the lite ice cream setting.
Additional Re-spins. Depending on how you like your ice cream, you might need an additional 1-2 re-spins. If you like your ice cream more like soft serve, you can re-spin 2-3 times before adding in your mix ins. This helps soften the ice cream and increase the volume. If you like your ice cream more scoop-able, I recommend sticking with 1 re-spin then using the mix-in button.
Not a quiet process. Just a heads up and full transparency, the Creami is loud when spinning. It’s similar to a high tech blender so just a heads up so you can plan your spin time accordingly (aka not nap time!)
Don’t overfill the container. For best results, be sure to only fill the container to right below the max fill line. The ice cream will expand in volume as your re-spin so don’t worry if it looks like the pint isn’t initially full. Leaving adequate room in the container will allow the ice cream to spin correct to make the best, most creamy ice cream.

Nutrition