Strawberry cheesecake protein ice cream

Strawberry cheesecake in scoop form, with graham cracker crunch.

You need

• 1 3/4 cups strawberry milk or almond milk + 1 scoop protein powder
• 1 tsp strawberry extract
• 1 tbsp cheesecake instant pudding mix
• 1 tsp vanilla extract
• 1/4 cup crushed graham crackers (mix-in)

Steps

1. Whisk everything except the graham crackers until smooth.
2. Pour into an empty pint (base closed).
3. After spinning on Scoop, CreamiFit: poke a 1 1/2-inch hole to the bottom, add the crackers, and press Mix-In.
4. Lid on. Freeze flat for 24 hours.
5. Press Scoop, then CreamiFit.
6. Take the pint out and scoop.

Tip: Using almond milk? Add 1/2 tsp more strawberry extract. For soft serve, skip the mix-in and sprinkle crumbs on top instead. For a sweeter protein ice cream, add 1 tbsp monkfruit sweetener.

🌿 Make it healthier: Use half the mix-ins and sprinkle them on top so a little goes further. Use sugar-free pudding mix and unsweetened almond milk.

🛠️ Having trouble?

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CREAMi pints with lids (4-pack)Freeze tomorrow's dessert today. Pint size depends on your model, check the table below.Check price ›

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Mix-in toolMakes the hole for cookies, chips and swirls before you press Mix-In.Check price ›