Choco-Lotta Cheesecake Sundae Protein Ice Cream
Serves 1
Directions
- 1Blend all ingredients for the chocolate cheesecake base.
- 2Cap it off and freeze it for at least 16 hours.
- 3Take the frozen pint out and run it under hot water for about a minute.
- 4Put it in your Ninja Creamy on the light ice cream setting.
- 5If necessary, spin on the “Respin” setting.
- 6Scrape down the sides and hollow a hole in the center with a butter knife for the Oreos.
- 7Add three Oreo Thins (cream removed) into the hole.
- 8Throw it back in on the mix-in setting.
- 9Top the chocolate cheesecake Oreo ice cream with fat-free Ready Whip or any whipped cream.
- 10Add sugar-free chocolate sauce.
- 11Garnish with chopped up pieces of a salted chocolate bar.
Ingredients
- 350 ml Chocolate Protein Shake
- 20 g Monk Fruit sweetener
- 22 g whipped (or regular) cream cheese
- 10 g cocoa powder
- 1 pinch salt
- 1 g xanthan gum
- 3 OREO Thins (cream removed)
- 10 g Fat Free ReddiWhipUsa (or any whipped cream)
- 0.25 Salted Fudge Hormbles Chormbles (protein chocolate bar)
- 10 g Lakanto Chocolate Sauce
Equipment
immersion blenderfreezerNinja Creamybutter knife
Tips
- Running the pint under hot water helps for spinning.
- If the ice cream is powdery, it's fine as long as the sides are slightly melted; it's ready for mix-ins.
- Removing cream from Oreos reduces calories.
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