Strawberry cheesecake protein ice cream pint
10 min · 23 g protein · 234 cals / serving
Cheesecake you eat with a spoon: a tangy base of skyr, light cream cheese, lemon zest and a little whey, spun creamy, then rippled with mashed strawberries and a crushed graham cracker for the crust. The skyr does most of the protein work, so this pint is thick and fresh-tasting rather than sweet and heavy.
Ingredients
Base
- 3/4 cup + 1 tbsp skyr, plain
- 1/2 cup + 1 tbsp ultra-filtered milk, or skim milk
- 2 1/2 tbsp light cream cheese, softened
- 1/2 scoop whey protein, vanilla; a whey-casein blend spins creamiest
- 2 tsp sugar-free instant pudding mix, sugar-free vanilla or cheesecake instant pudding mix
- 1/2 tsp lemon zest, finely grated
- 1/2 tsp vanilla extract
- 2 pinches stevia, or sweetener to taste
To spin
- 2 tbsp skim milk, for re-spinning or blitzing, plus a splash more if needed
Mix-in
- 4–5 medium strawberries, hulled and mashed with a fork
- 1 sheet graham crackers, crushed into crumbs
Steps
- Blend the skyr, milk, cream cheese, whey, pudding mix, lemon zest, vanilla and sweetener for 30 seconds, until completely smooth with no flecks of cream cheese. Let it stand 5 minutes.
- Pour the base into an ice-cream-pint container up to the max fill line, put the lid on and freeze on a level shelf for 24 hours. (No machine? Pour it into about two ice-cube trays instead and freeze at least 4 hours; see the last step.)
- Take the lid off and spin the frozen pint on the light ice cream setting. It usually comes out powdery the first time: add the 2 tbsp milk and re-spin. If it is still crumbly, add 1 more tbsp and re-spin once more, until it is smooth and creamy.
- Make a well down the middle all the way to the bottom. Spoon in the mashed strawberries and graham crumbs and run the mix-in setting once, which leaves pink ripples and pockets of crust rather than a uniform pink.
- Without a pint machine: let the frozen cubes stand 5–10 minutes, then blitz them in a large food processor with the 2 tbsp milk, plus a splash more if it stalls, stopping to scrape down several times, until thick and creamy, 3–5 minutes. It comes out softer and a little icier than a machine pint, like thick frozen yogurt. Fold in the mix-ins by hand. Eat it soft, or firm it in the freezer for 30–60 minutes.
Good to know
Frozen strawberries?
Thaw them first and mash them with their juice; frozen pieces turn icy and hard inside the ice cream. Fresh, very ripe berries taste best.
Can I make it richer?
Use full-fat block cream cheese instead of light. It tastes more like a baked cheesecake, at about 64 instead of 68.
Alternatives
Per
- Calories
- 91
- Protein
- (41%)
- 9 g
- Fat
- (26%)
- 3 g
- Carbohydrates
- (33%)
- 8 g
- of which sugar
- 4 g
- Fiber
- <1 g
- Sodium
- 126 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 467 kcal goes into the pot and 515 g of ingredients comes out as about 515 g of food: 91 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.