This Ninja Creami Strawberry Cheesecake Ice Cream is the perfect combination of tangy cheesecake and creamy strawberry ice cream, made using just a few simple ingredients you likely already have at home. It’s rich, refreshing, and guaranteed to satisfy your sweet tooth in the best way!
If you’re a fan of strawberry cheesecake, you’re going to love this high-protein spin on the classic dessert. This Ninja Creami recipe uses cream cheese and simple whole food ingredients like fresh strawberries & coconut milk to create the ultimate ice cream base with a rich, creamy texture that tastes like a frozen slice of strawberry cheesecake. It’s an easy and delicious way to satisfy your cravings while still hitting your protein goals!
This recipe is just one of many Ninja Creami recipes you’ll find on my blog. From peach, chocolate peanut butter to cookies and cream to tropical dole whip, each one is made in the Ninja Creami ice cream maker using nourishing ingredients and high-protein bases for easily satisfying your sweet tooth while effortlessly hitting your protein goals.
Why You'll Love This Recipe
- It is healthy. Made with fresh strawberries, creamy coconut milk and sweetened with dates, plus the added bonus of extra protein, you'll love how deliciously healthy this ninja creami recipe is.
- It is dairy free & gluten free. Since the ice cream base is made with coconut milk & almond milk, it's a great homemade dairy free ice cream option. Use dairy free cream cheese to keep it 100% df and use gluten free graham crackers to keep it gluten free!
- It is easy. Making ice cream at home in the ninja creami is the easiest way to enjoy your favorite frozen treat whenever the craving strikes.
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Strawberry Cheesecake Ninja Creami Ingredients & Tested Substitutions
- Almond Milk. If you have access to it, my first choice for almond milk is Califia Farms Organic almond milk. It does not contain any gums or sweeteners which I prefer. If you're in the US you'll likely be able to find it at your local grocery store but if you can't find this brand that's okay, use your favorite almond milk instead. Alternatively you may substitute this for oat milk for an even creamier texture, soy milk or your favorite plant-based milk.
- Coconut Milk. I recommend using full fat coconut milk for best results when it comes to the creamy ice cream texture due to the high fat content. I also don't recommend omitting this unless you have an allergy or you're trying to keep the fats low. In that case, you may simply use additional almond milk in its place.
- Vanilla Bean Paste. I like using vanilla bean paste because it enhances the vanilla flavor, however vanilla extract would be a perfectly fine substitute. You could leave it out entirely but I find it enhances the flavor of the strawberries and overall adds nice flavor.
- Dates. I sweeten all of my ninja creami ice cream recipes with dates, but you can swap this out for 1-2 tablespoons of maple syrup, honey or agave if desired.
- Strawberry Protein Powder. For best results when making strawberry protein ice cream I recommend using strawberry protein powder. My favorite brand is Equip Foods; it's made with minimal ingredients that are clean & doesn't have any weird additives. That being said, you may feel free to use your favorite brand of protein powder. If you do not have strawberry protein powder, try using vanilla protein powder and 1-2 tablespoons of strawberry powder for more strawberry flavor.
- Fresh Strawberries. Using fresh strawberries adds additional natural sweetness along with fresh strawberry flavor to both the ice cream base and as a mix in.
- Graham Crackers. I use gluten free graham crackers because I am gluten free, but feel free to use your favorite brand of graham crackers or graham cracker crumbs. You can also use golden oreos or vanilla cookies instead!
- Cream Cheese. If you're dairy free opt for dairy free cream cheese. I like Miyokos Creamery best. You could also use a lactose free cream cheese or sour cream instead.
Ninja Creami Strawberry Cheesecake Ice Cream Step by Step Instructions
Make the ice cream base. Add the almond milk, coconut milk, 4 sliced strawberries, cream cheese, dates, protein powder & vanilla to a blender. Blend until smooth. You may find that a few small bits of the dates remain if your blender is not high speed; this is ok. You can strain them out or leave them in, it's up to you.
Freeze the ice cream base. Pour the ice cream base into the ninja creami pint container right up to the max fill line. Place storage lid on the container and place in the freezer on a level surface for a minimum of 8 hours. Ninja recommends at least 24 hours but I don't have that kind of patience and find that 8 hours is plenty.
Mix the ice cream. Once the base is frozen, place the ninja pint container in the outer bowl of the ninja creami and secure the outer bowl lid on top. Lock the outerbowl in place in the ninja creami motor base. For your first spin you will choose the "Lite Ice Cream" function.
Respin. Once the first spin is complete, you will need to use the respin function in order for the ice cream to become super creamy. My best creami prep tip is to add about 2-3 teaspoons of additional almond milk, just enough to barely cover the top of the pint, before you respin.
Add mix ins. Add 2 additional sliced strawberries, graham cracker crumbs & cream cheese on top of the ice cream and re-secure the outer bowl lid. It's okay if the pint container feels very full, you'll still be able to use the mix in function to add the mix ins.
Expert Tips, Tricks & Favorite Mix-Ins
- Before respinning, I recommend always adding a little bit more almond milk, or dairy free milk of choice. Just enough to almost cover the top of the pint container is perfect, about 2-3 tsp. This will help ensure the final result is super creamy.
- Add in chocolate chips or white chocolate chips for some extra sweetness & crunch.
- Use 1 tablespoon of strawberry powder for a more intense flavor. You can use code PRETTYDELICIOUSLIFE20 for 20% off, too!
- Add gluten free golden sandwich cookies to make strawberry cheesecake cookies & cream ice cream.
How To Store Leftover Ninja Creami Strawberry Cheesecake Ice Cream
If you do not finish your pint in one sitting, smooth over the ice cream that is left in the container with the back of a spoon. Place the lid back on & freeze. You will need to run the leftovers back through the same steps in the Ninja Creami when you are going to enjoy it again. Note that if you added mix ins, the machine will end up pulverizing them!
More Ninja Creami Recipes You Might Also Enjoy
Did you have a chance to make this recipe? If so, please leave me a 5 star rating and review below. I always love and appreciate hearing from you!
Strawberry Cheesecake Ninja Creami Protein Ice Cream
Equipment
- Ninja Creami Machine
- 1 Ninja Creami Pint Container
- Blender
Ingredients
- 6 medium fresh strawberries sliced
- 1 scoop strawberry protein powder
- 1 cup almond milk
- ¾ cup coconut milk
- 1 tablespoon vanilla bean paste or vanilla extract
- 2 dates
- 2 gluten free graham crackers
- 1 ounce cream cheese sub for dairy free or lactose free if needed, I like Miyokos for dairy free and Green Valley for lactose free
Instructions
- Make the ice cream base. Add the almond milk, coconut milk, 4 sliced strawberries, cream cheese, dates, protein powder & vanilla to a blender. Blend until smooth. You may find that a few small bits of the dates remain if your blender is not high speed; this is ok. You can strain them out or leave them in, it's up to you.
- Freeze the ice cream base. Pour the ice cream base into the ninja creami pint container right up to the max fill line. Place storage lid on the container and place in the freezer on a level surface for a minimum of 8 hours. Ninja recommends at least 24 hours but I don't have that kind of patience and find that 8 hours is plenty.
- Mix the ice cream. Once the base is frozen, place the ninja pint container in the outer bowl of the ninja creami and secure the outer bowl lid on top. Lock the outerbowl in place in the ninja creami motor base. For your first spin you will choose the "Lite Ice Cream" function.
- Respin. Once the first spin is complete, you will need to use the respin function in order for the ice cream to become super creamy. My best creami prep tip is to add about 2-3 teaspoons of additional almond milk, just enough to barely cover the top of the pint, before you respin.
- Add mix ins. Add 2 additional sliced strawberries, graham cracker crumbs & cream cheese on top of the ice cream and re-secure the outer bowl lid. It's okay if the pint container feels very full, you'll still be able to use the mix in function to add the mix ins.
Notes
Tricks & Favorite Mix-Ins
- Before respinning, I recommend always adding a little bit more almond milk, or dairy free milk of choice. Just enough to almost cover the top of the pint container is perfect, about 2-3 tsp. This will help ensure the final result is super creamy.
- Add in chocolate chips or white chocolate chips for some extra sweetness & crunch.
- Use 1 tablespoon of strawberry powder for a more intense flavor. You can use code PRETTYDELICIOUSLIFE20 for 20% off, too!
- Add gluten free golden sandwich cookies to make strawberry cheesecake cookies & cream ice cream.
Yvonne says
Did you mean 1 teaspoon or 1 tablespoon for the vanilla?
prettydeliciouslife says
I did mean 1 tablespoon! Vanilla is kind of a "measure with your heart" ingredient and I find that adding more to the ice cream base really enhances the flavors!