Strawberry Cheesecake Ninja Creami Protein Ice Cream
Serves 1
5 mins prep
480 mins Freeze
485 mins total
This Ninja Creami Strawberry Cheesecake Ice Cream is the perfect combination of tangy cheesecake and creamy strawberry ice cream, made using just a few simple ingredients you likely already have at home. It’s rich, refreshing, and guaranteed to satisfy your sweet tooth in the best way!
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Make the ice cream base. Add the almond milk, coconut milk, 4 sliced strawberries, cream cheese, dates, protein powder & vanilla to a blender. Blend until smooth. You may find that a few small bits of the dates remain if your blender is not high speed; this is ok. You can strain them out or leave them in, it's up to you.
Freeze the ice cream base. Pour the ice cream base into the ninja creami pint container right up to the max fill line. Place storage lid on the container and place in the freezer on a level surface for a minimum of 8 hours. Ninja recommends at least 24 hours but I don't have that kind of patience and find that 8 hours is plenty.
Mix the ice cream. Once the base is frozen, place the ninja pint container in the outer bowl of the ninja creami and secure the outer bowl lid on top. Lock the outerbowl in place in the ninja creami motor base. For your first spin you will choose the "Lite Ice Cream" function.
Respin. Once the first spin is complete, you will need to use the respin function in order for the ice cream to become super creamy. My best creami prep tip is to add about 2-3 teaspoons of additional almond milk, just enough to barely cover the top of the pint, before you respin.
Add mix ins. Add 2 additional sliced strawberries, graham cracker crumbs & cream cheese on top of the ice cream and re-secure the outer bowl lid. It's okay if the pint container feels very full, you'll still be able to use the mix in function to add the mix ins.
