Strawberry Cheesecake Ninja Creami Protein Ice Cream
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!
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.
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! Tried this recipe?Mention @prettydeliciouslife or tag #PDLrecipes!