Cookies 'n Cream Cheesecake Protein Ice Cream
Directions
- 1Blend all ingredients for the cheesecake base (fat-free high protein milk, sweetener, salt, xanthan gum, vanilla bean paste, and cream cheese) and freeze for at least 16 hours.
- 2At the same time, chop your cheesecake into bite-sized pieces and throw them in the freezer.
- 3Grab your Oreo thins, scrape out the cream if desired to save a few calories, and then throw them in the freezer as well.
- 4Run your pint under hot water for at least 60 seconds.
- 5Spin on the “Ice Cream” setting of the Ninja Kitchen Creami.
- 6If the ice cream is very powdery, spin on the “Respin” setting.
- 7Make a hole down to the bottom with a butter knife and add the frozen cheesecake bites and Oreos.
- 8Run the “Mix-in” cycle.
Ingredients
- 400 g fat free ultra-filtered milk
- 22 g whipped (or regular) cream cheese
- 40 g Lakanto monk fruit sweetener
- 5 g vanilla bean paste (or extract)
- pinch salt
- 1 g xanthan gum
- 4 OREO Thins (cream removed)
- 30 g cheesecake bites, chopped into bite size pieces
Equipment
freezerblenderbutter knifeNinja Kitchen Creami
Tips
- To save calories, scrape out the cream from the Oreo Thins.
- Freezing cheesecake bites and Oreos separately allows them to firm up and withstand the Mix-in setting without being completely pulverized.
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