Strawberry Cheesecake Ice Cream (High Protein Recipe)

If you’re craving a rich, creamy, and high-protein dessert, this Ninja Creami Strawberry Cheesecake Ice Cream recipe is perfect. 

Using cottage cheese as the base, this dessert is packed with protein and gets its delicious cheesecake flavor from white chocolate sugar-free pudding mix.

The recipe is simple to make and easily customizable with fresh or frozen strawberries.

EQUIPMENT

• Ninja Creami
• Blender

INGREDIENTS

• 1 cup chopped frozen strawberries or fresh
• 2 cups Cottage cheese
• 2 tbsp Honey
• 1/2 tsp vanilla extract 
• 1 tbsp white chocolate sugar free pudding mix 

INSTRUCTIONS

• Blend the Base: In a blender, combine cottage cheese, honey, vanilla extract, and white chocolate pudding mix. Blend until smooth and creamy.
• Freeze: Pour the mixture into your Ninja Creami pint container and freeze for 24 hours.
• Add Strawberries: Add in the strawberries before the first spin. (Note: You can blend the strawberries right into the cottage cheese in step 2 as well. I incorproated them after and it turned out great!)
• Lite Ice Cream First Spin: After freezing, place the container in the Ninja Creami and select the “Lite Ice Cream” setting.
• Note: If crumbly texture, add 2 tablespoons of milk and re-spin.
• Serve: Enjoy your creamy, high-protein ice cream!

NOTES

Leftovers: Store in an airtight container in the freezer for up to 1 week.

Re-spin: If leftovers harden, simply re-spin in the Ninja Creami for a creamy texture.