Raspberry Cheesecake Topped Protein Ice Cream
Directions
- 1Blend all ingredients for the base and freeze for at least 16 hours.
- 21-2 hours before making ice cream, put the Teddy Grahams in the freezer to firm them up.
- 3Run your pint under hot water for at least 60 seconds.
- 4Spin on the “Ice Cream” setting.
- 5Spin on the “Respin” setting if the ice cream is very powdery.
- 6Make a hole down to the bottom with a butter knife and add the Teddy Grahams (saving 1 or 2 to crumble on top) and raspberries.
- 7Run the “Mix-in” cycle.
- 8Combine the white chocolate and coconut oil in a microwave-safe dish.
- 9Microwave the mixture in 30-second increments until it is smooth enough to pour.
- 10Pour the chocolate mixture over the ice cream.
- 11Crumble the extra Teddy Grahams over top.
Ingredients
- 400 g Fat Free High Milk
- 22 g whipped (or regular) cream cheese
- 40 g Monk Fruit sweetener
- 5 g vanilla bean paste (or extract)
- 1 pinch salt
- 1 g xanthan gum
- 28 g frozen raspberries
- 14 g Teddy Grahams (can sub for graham crackers)
- 15 g white chocolate chips
- 2 g coconut oil
Equipment
Creamibutter knifemicrowave safe dish
Tips
- Freeze Teddy Grahams for 1-2 hours before mixing to prevent pulverizing.
- Run pint under hot water for at least 60 seconds before spinning.
- If ice cream is powdery after initial spin, use the “Respin” setting.
- When adding mix-ins, make a hole down to the bottom with a butter knife to ensure even distribution.
- Microwave white chocolate and coconut oil in 30-second increments until smooth.
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