Strawberries & Cream Protein Ice Cream
Sweets
high protein
ice cream
strawberries and cream
ninja creami
no artificial sweetener
Kelton Maloy · ★★★★★
Strawberries & Cream Protein Ice Cream
PREP 10 minutes · COOK 0 minutes · SERVES 2
2 SERV
EASY
10 minutes
0 minutes
Ingredients
For the ice cream base
1 cup low-fat cottage cheese
1/2 cup Fairlife 2% milk, plus a splash for the re-spin
1 scoop (about 1/3 cup) vanilla whey isolate protein powder
1/2 oz freeze-dried strawberries (about 1/2 cup), crushed to a powder
2 tbsp powdered monk fruit sweetener
1 tsp vanilla extract
Pinch of salt
For the strawberry swirl
1/2 cup fresh strawberries, diced small
1 tbsp reduced-sugar strawberry jam
1/2 tsp lemon juice (optional, wakes the berries up)
Method
Blend the base
2
Blend the cottage cheese by itself for a full 60 seconds until completely smooth. This is what kills the grain and makes it scoopable, so give it the whole minute.
3
Add the milk, protein powder, freeze-dried strawberry powder, monk fruit, vanilla, and salt. Blend again until silky and pale pink.
Freeze and spin
5
Pour the base into a Ninja Creami pint. Fill to the max fill line, topping off with a splash more milk if you're short. Seal and freeze flat for 24 hours.
6
Let the pint sit on the counter for 5 minutes, then spin on the Lite Ice Cream setting. If it comes out crumbly, add a splash of Fairlife and re-spin until creamy. (No Creami? See the FAQ below.)
Strawberries-and-cream it
8
Stir the diced strawberries with the jam and lemon juice. Create a well down the center of the pint, stopping about 1 inch from the bottom, and spoon the mixture in.
9
Run the Mix-In setting for streaks and chunks in every bite, or fold it through by hand for a bigger, prettier swirl.
10
Top with a few extra diced strawberries and eat it straight from the pint.
Macros
220
Calories
30g
Protein
3g
Fat
17g
Carbs
Per serving · approximate values
Questions People Ask
Can I make this without a Ninja Creami?
Yes. Pour the base into a shallow container and freeze, stirring hard with a fork every 30 minutes for 2 to 3 hours, then fold the strawberry swirl through at the end. You can also churn it in any ice cream maker.
Can I just blend fresh strawberries into the base?
You can, but the water in fresh berries freezes into ice crystals and the texture goes from creamy to icy. Freeze-dried in the base, fresh in the swirl is the whole trick.
Can I use Greek yogurt instead of cottage cheese?
You can swap in nonfat Greek yogurt for a tangier, slightly softer scoop. Cottage cheese blended smooth gives the creamiest, most ice-cream-like result.
Storage
Best spun fresh. Leftovers keep in the freezer up to 1 week; the pint freezes hard, so let it sit out 10 to 15 minutes or re-spin with a splash of milk before serving. Macros are estimates for half the pint (about 440 calories and 60g protein for the full pint) and shift with your protein powder and jam, so run your exact brands through a macro calculator if you're tracking closely.