Blueberry Cheesecake Protein Ice Cream

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 111.7
  • Total Fat: 2.4 g
  • Cholesterol: 31.5 mg
  • Sodium: 80.4 mg
  • Total Carbs: 11.5 g
  • Dietary Fiber: 1.0 g
  • Protein: 11.8 g

View full nutritional breakdown of Blueberry Cheesecake Protein Ice Cream calories by ingredient
Submitted by:


Number of Servings: 4

Ingredients

    1 cup Fat Free Plus Milk
    2 scoops Vanilla Protein Powder
    1 Tablespoon SF Jello Pudding Mix, dry (SF Cheesecake flavor)
    1 Tablespoon Cream Cheese
    2 Tablespoons Sugar Free Torani Syrup (I used SF Vanilla), divided use
    1 Tablespoon Water
    1 cup fresh Blueberries (yields 1/2 cup of blueberry goo after cooking)

Directions

Mix blueberries, water and 1 Tablespoon of the syrup. Heat until blueberries begin to burst about 3-4 minutes. Set aside to cool. I pop it in the freezer while the ice cream churns.

Mix together milk, protein, 1 Tablespoon syrup, pudding mix, and cream cheese. I used this gadget to mix it up. It makes it airy and lump free. Pour into ice cream maker. Follow your machine's instructions for freezing. 5 minutes before done add the blueberry goo. You can eat it right away it is soft serve-ish but I like to put it in the freezer (in a Tupperware) to set for an hour or so.


Number of Servings: 4

Recipe submitted by SparkPeople user STEFFI1013.

Rate This Recipe