Blueberry Cheesecake Lite Ice Cream
A creamy high protein blueberry cheesecake ice cream with a smooth, tangy base and a gentle berry flavor. It feels dessert-like while keeping the recipe simple and balanced.
- Prep
- 10 min
- Program
- LITE ICE CREAM
- Level
- Easy
- Price
- €€
Ingredients
- Unsweetened almond milk 180 ml
- Heavy cream 120 ml
- Frozen blueberries 75 g
- Cream cheese 30 g
- Vanilla protein powder 30 g
- Honey 20 g
Steps
- 1
Add the almond milk, heavy cream, frozen blueberries, cream cheese, vanilla protein powder, and honey to a blender.
- 2
Blend until the blueberries are fully broken down and the mixture is smooth.
- 3
Pour into a Ninja Creami pint, without exceeding the MAX FILL line.
- 4
Close with the storage lid and freeze flat for 24 hours.
- 5
The next day, place the pint in your Ninja Creami.
- 6
Run the LITE ICE CREAM program.
- 7
If the texture is powdery or crumbly, add a small splash of almond milk and run a RE-SPIN.
Tips
- Agave syrup can replace the honey in the same quantity.
- For a stronger cheesecake flavor, add 10 g more cream cheese.
Nutrition per container
- Calories
- 760 kcal
- Protein
- 29.5 g
- Carbs
- 35.7 g
- Fat
- 56 g
167 kcal per 100 g
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