Raspberry Cheesecake Protein Ice cream (Ninja Creami) (Edit recipe)

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This Raspberry Cheesecake Lite Ice Cream made in the Ninja Creami delivers the creamy, tangy flavor of classic raspberry cheesecake in a lighter, nourishing form. The base uses Maizly corn milk, Greek yogurt and protein powder. Both maizly and raspberries pack this with gut healthy fiber ! The gluten-free Simple Mills cinnamon cookies add a cheesecake crust crunch. The result is a creamy, fruity dessert that feels indulgent but is packed with fiber, protein, and simple ingredients. Brand used from the FS Market | use code Masalapaleo for discount, thank you! Maizley Corn Milk

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PREP TIME

10 minutes

COOK TIME

10 minutes

INGREDIENTS

7

Serves: 2

Ingredients

1.75 cups Cornmilk - Maizly
.5 cup Plain Greek Yogurt, Full fat
5 Tbsp Classic Monkfruit Sweetener (with Erythritol) - Lakanto
1 tsp Vanilla Extract
2 Tbsp Now foods egg white protein powder, Can substitute with protein powder of choice
6 whole Cinnamon Crunchy Cookies - Simple Mills, For topping
.75 cup Raspberries, Organic, Frozen overnight

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a Ninja Creami container , add Maizly corn milk and Greek yogurt
Add monk fruit sweetener , protein powder and vanilla extract
Use a frother or a whisk to mix it well till all dry ingredients are incorporated into the wet ingredients
Freeze for 24 hours
When you are ready to eat this delicious treat , put the container under warm running with the lid on for about a minute , concentrating on the sides and bottom
Remove the lid and if there is a dome like formation of frozen mix , scrape it down to level the top
Spin on “lite ice cream” mode
Remove the lid , make a well in the center and add 1/4 cup frozen raspberries
Run another cycle with the "mix-in" button
Serve topped with the frozen raspberry beads and simple mills gluten free cinnamon crunch cookies

Notes

Do not use fresh raspberries as the water content will make the ice cream runny, I froze the berries the previous night. I used simple mills cookies as these are gluten free free , you can use regular or gluten free graham crackers . These can also be added to the mix-in cycle

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	550
Fat:	32 g
Carbohydrates:	89 g
Protein:	9 g
Cholesterol:	8 g
Sodium:	162 mg
Fiber:	10 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.