Cookies 'n Cream Cheesecake Protein Ice Cream
Directions
- 1Pour fat-free high-protein milk into the Ninja Creami pint.
- 2Add sweetener to the milk.
- 3Add salt to the mixture.
- 4Add xanthan gum.
- 5Add vanilla bean paste.
- 6Add cream cheese to the mixture.
- 7Blend all ingredients for the cheesecake base together.
- 8Close the lid and place the mixture in the freezer for at least 16 hours.
- 9Grab a mini cheesecake and chop it into bite-sized pieces.
- 10Place the chopped cheesecake pieces in the freezer.
- 11Scrape out the cream from Oreo Thins.
- 12Place the cream-less Oreo Thins in the freezer as well.
- 13Take the frozen cheesecake base out of the freezer.
- 14Run the pint under hot water.
- 15Place the pint into the Ninja Creami machine and select the "Ice Cream" setting.
- 16If the ice cream is powdery, run it on the "Respin" setting.
- 17Add the frozen cheesecake bites to the pint.
- 18Add the frozen Oreo Thins to the pint.
- 19Run the Ninja Creami on 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 units Oreo Thins (cream removed)
- 30 g cheesecake bites
Equipment
Ninja Creamispoonblenderfreezerbutter knife
Tips
- Remove the cream from the Oreo Thins to save a few calories.
- Freezing the cheesecake bites and Oreos separately allows them to firm up and withstand the power of the Mix-in setting without getting completely pulverized.
- Run your pint under hot water for at least 60 seconds before spinning.
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