Enjoy the creamy flavors of classic strawberry cheesecake in a protein-packed frozen treat. This Strawberry Cheesecake Protein Ice Cream combines sweet strawberries, rich cream cheese, and smooth vanilla protein powder for a delicious homemade dessert that feels indulgent while adding extra protein to your day.
Ingredients
(Approximately 2 Quarts)
- 3½ cups whole milk
- 1½ cups heavy cream
- 1 cup vanilla protein powder
- ¾ cup sugar or sweetener
- 1 cup finely chopped strawberries
- 4 oz cream cheese, softened
- 1 tsp lemon juice
Directions
- Beat cream cheese until smooth.
- Blend in milk, protein powder, and sweetener until fully combined.
- Stir in heavy cream, strawberries, and lemon juice.
- Chill the mixture completely.
- Churn and freeze until firm.
Tip: For a smoother texture, puree half of the strawberries and leave the remaining half chopped for strawberry pieces throughout the ice cream.
Texture Tips:
- Soften cream cheese before mixing to help prevent lumps and create a smoother base.
- Chill the mixture thoroughly before churning for the creamiest texture.
- Whey protein blends more smoothly than many plant-based proteins.
- Allulose can help maintain a softer, more scoopable texture when reducing sugar.
- Fresh strawberries contain water, which can create ice crystals. Pureeing part of the fruit helps distribute flavor while keeping the texture smoother.
- Allow frozen ice cream to sit at room temperature for 5–10 minutes before scooping for the best consistency.
- Avoid overfilling your Whynter ice cream maker. Leave room for expansion as the ice cream freezes.
