Ninja Creami High Protein Strawberry Cheesecake Ice Cream
This Ninja Creami High Protein Strawberry Cheesecake Ice Cream is creamy, fruity, and tangy with real strawberries, cottage cheese, and cream cheese. Graham crackers mixed in at the end give it that classic strawberry cheesecake flavor.
Servings: 4 people
Calories: 255kcal
Equipment
- Ninja Creami 24 ounce container pint
- Ninja CREAMi Deluxe 11-in-1 Ice Cream & Frozen Treat Maker
- Blender or food processor
Ingredients
Ice Cream Base
- 1 cup strawberries
- ½ cup cottage cheese
- 4 ounces cream cheese
- ½ cup milk
- ¼ cup allulose
- 1 teaspoon vanilla extract
Mix-Ins
- Graham crackers crushed or broken into small pieces
Instructions
- Add the strawberries, cottage cheese, cream cheese, milk, allulose, and vanilla extract to a blender.1 cup strawberries, ½ cup cottage cheese, 4 ounces cream cheese, ½ cup milk, ¼ cup allulose, 1 teaspoon vanilla extract
- Blend until the mixture is completely smooth and creamy.
- Pour the mixture into a Ninja Creami pint container, making sure it does not go past the max fill line.
- Freeze on a level surface for 24 hours, or until completely solid.
- Remove the pint from the freezer and place it into the Ninja Creami machine.
- Spin on the Ice Cream setting.
- Respin if the texture looks crumbly or powdery. Add a small splash of milk before respinning if needed.
- Add crushed graham crackers to the center of the pint.
- Use the Mix-In setting to evenly incorporate the graham crackers.Graham crackers
- Serve immediately and enjoy.
Notes
- Use softened cream cheese so the base blends smoothly without little chunks.
- Blend the cottage cheese well until no curds remain for the creamiest texture.
- If the ice cream is crumbly after the first spin, add 1–2 tablespoons of milk and respin.
- Add graham crackers only after spinning so they keep some texture.
- For stronger cheesecake flavor, use full-fat cream cheese.
- Fresh or frozen strawberries can work. If using frozen strawberries, thaw slightly before blending for easier mixing.
- Store leftovers in the pint container with the top flattened before refreezing.
- Re-spin leftovers before serving to bring back the creamy texture.
Nutrition
Calories: 255kcal | Carbohydrates: 19g | Protein: 10g | Fat: 17g | Cholesterol: 50mg | Sugar: 8g
