Red Velvet OREO Cheesecake Protein Ice Cream
Serves 1
Directions
- 1Add all wet and dry ingredients into your pint.
- 2Mix till smooth with a small hand blender/milk frother.
- 3Add the Red Velvet Extract and mix until smooth.
- 4Take little pieces of cheesecake and add them to parchment paper to make frozen cheesecake chunks.
- 5Add the cheesecake chunks to the freezer until frozen.
- 6Add the now frozen pint to the Creami holster.
- 7Do the "Lite Ice Cream" function on the Ninja Creami.
- 8Make a hole in the middle of the ice cream.
- 9Add the OREO Thins and the frozen cheesecake chunks to the ice cream.
- 10Do the "Mix-Ins" function on the Ninja Creami.
Ingredients
- 225 g Fat Free Milk
- 225 g Unsweetened Vanilla Almond Milk
- 30 g Vanilla Whey/Casein Blend Protein Powder
- 15 g Brownie Batter Protein Cookie Butter Powder
- 8 g Sugar Free/Fat Free Cheesecake Pudding Mix
- 5 g Zero Cal Sweetener
- Pinch Sea Salt
- 8 g Red Velvet Extract
- 2 OREO Thins
- 28 g Frozen Cheesecake Chunks
Equipment
PintSmall hand blender/milk frotherFreezerNinja Creami
Tips
- For best results, freeze the pint overnight.
- To make multiple servings, prepare several pints at once and freeze them for the week.
- After freezing, let the creami pint sit out for 10 minutes or run the edges under warm water before processing.
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