Raspberry Cheesecake Topped Protein Ice Cream

960 mins
Serves 1
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Directions

  1. 1Blend all ingredients for the base and freeze for at least 16 hours.
  2. 2Blend all ingredients for the base and freeze for at least 16 hours.
  3. 3Blend all ingredients for the base and freeze for at least 16 hours.
  4. 41-2 hours before making ice cream, put the Teddy Grahams in the freezer to firm them up.
  5. 51-2 hours before making ice cream, put the Teddy Grahams in the freezer to firm them up.
  6. 61-2 hours before making ice cream, put the Teddy Grahams in the freezer to firm them up.
  7. 7Run your pint under hot water for at least 60 seconds.
  8. 8Run your pint under hot water for at least 60 seconds.
  9. 9Run your pint under hot water for at least 60 seconds.
  10. 10Spin on the “Ice Cream” setting.
  11. 11Spin on the “Ice Cream” setting.
  12. 12Spin on the “Ice Cream” setting.
  13. 13Spin on the “Respin” setting if the ice cream is very powdery.
  14. 14Spin on the “Respin” setting if the ice cream is very powdery.
  15. 15Spin on the “Respin” setting if the ice cream is very powdery.
  16. 16Make 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.
  17. 17Make 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.
  18. 18Make 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.
  19. 19Run the “Mix-in” cycle.
  20. 20Run the “Mix-in” cycle.
  21. 21Run the “Mix-in” cycle.
  22. 22Combine the white chocolate and coconut oil in a microwave-safe dish.
  23. 23Combine the white chocolate and coconut oil in a microwave-safe dish.
  24. 24Combine the white chocolate and coconut oil in a microwave-safe dish.
  25. 25Microwave the mixture in 30-second increments until it is smooth enough to pour.
  26. 26Microwave the mixture in 30-second increments until it is smooth enough to pour.
  27. 27Microwave the mixture in 30-second increments until it is smooth enough to pour.
  28. 28Pour the chocolate mixture over the ice cream.
  29. 29Pour the chocolate mixture over the ice cream.
  30. 30Pour the chocolate mixture over the ice cream.
  31. 31Crumble the extra Teddy Grahams over top.
  32. 32Crumble the extra Teddy Grahams over top.
  33. 33Crumble the extra Teddy Grahams over top.

Ingredients

  • 400 g Fat Free High Milk
  • 400 g Fat Free High Milk
  • 400 g Fat Free High Milk
  • 22 g whipped (or regular) cream cheese
  • 22 g whipped (or regular) cream cheese
  • 22 g whipped (or regular) cream cheese
  • 40 g Monk Fruit sweetener
  • 40 g Monk Fruit sweetener
  • 40 g Monk Fruit sweetener
  • 5 g vanilla bean paste (or extract)
  • 5 g vanilla bean paste (or extract)
  • 5 g vanilla bean paste (or extract)
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 g xanthan gum
  • 1 g xanthan gum
  • 1 g xanthan gum
  • 28 g frozen raspberries
  • 28 g frozen raspberries
  • 28 g frozen raspberries
  • 14 g Teddy Grahams (can sub for graham crackers)
  • 14 g Teddy Grahams (can sub for graham crackers)
  • 14 g Teddy Grahams (can sub for graham crackers)
  • 15 g white chocolate chips
  • 15 g white chocolate chips
  • 15 g white chocolate chips
  • 2 g coconut oil
  • 2 g coconut oil
  • 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.