Dessert
Strawberry Cheesecake Protein Ice Cream
Recipe by Ninja Test Kitchen
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
TIP: For additional strawberry flavor when using almond milk, add 1/2 teaspoon strawberry extract.
TIP: For a sweeter protein ice cream, add 1 tablespoon monkfruit sweetener.
NOTE: If your freezer is set to a very cold temperature, the ice cream may look crumbly. If this occurs, select RE-SPIN to process the mixture a little more if not adding mix-ins.
FOR SOFT SERVE PROTEIN ICE CREAM Follow steps 1–3, select SOFT SERVE, then select CREAMIFIT. When processing is complete, refer to the Quick Start Guide for extrusion assembly and interaction information. Dispense into a chilled bowl or cone and serve immediately topped with crushed graham cracker crumbs.
Compatible with
Cooking mode
Step-by-step instruction without your screen going to sleep
- 1 3/4 cups strawberry whole milk or almond milk
- 1 scoop/serving protein powder of choice
- 1 tsp strawberry extract
- 1 tbsp cheesecake instant pudding mix
- 1 tsp vanilla extract
- 1/4 cup crushed graham crackers, for mix-in
Utensils
- Large Bowl
- Whisk
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Step 1
In a large bowl, whisk all ingredients together until smooth.
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Step 2
Make sure pint base is closed. Pour mixture into an empty Swirl Pint. Place storage lid on pint and freeze for 24 hours.
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Step 3
Remove pint from freezer and remove lid from pint. Refer to page 6 for bowl assembly and unit interaction information.
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Step 4
Select SCOOP, then select CREAMIFIT.
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Step 5
With a spoon, create a 1 1/2-inch-wide hole that reaches the bottom of the pint. Add crushed graham crackers to the hole in the pint and process again using the MIX-IN program.
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Step 6
When processing is complete, remove ice cream from pint and serve immediately.
