High-proteinVegetarian Creamifit
Strawberry Cheesecake Protein Ice Cream
A strawberry cheesecake protein ice cream made with strawberry milk and protein powder.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 420 ml | 1¾ cups | strawberry whole milk or almond milk | |
| 1 scoop | 1 scoop | protein powder of choice | |
| 5 ml | 1 tsp | strawberry extract | |
| 6 g | 1 tbsp | cheesecake instant pudding mix | |
| 5 ml | 1 tsp | vanilla extract | |
| 30 g | ¼ cup | crushed digestive biscuits, for mix-in |
Ingredients
Method
- Whisk all the ingredients together in a large bowl until smooth.
- Pour the base into a Swirl pint. Put the lid on and freeze for 24 hours.
- Press: CREAMIFIT Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select creamifit.
- Press: MIX-IN Make a hole about 4 cm wide down to the bottom of the pint. Add the crushed digestive biscuits to the hole and spin again on the mix-in program.
- Serve straight away.
- Dispense into a chilled bowl or cone and serve straight away.
Nutrition per serving estimated
- Calories
- 91 kcal
- Fat
- 2.9 g
- of which saturates
- 1.1 g
- Carbohydrate
- 9 g
- of which sugars
- 4.3 g
- Fibre
- 0.4 g
- Protein
- 6.5 g
- Sodium
- 145 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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