Raspberry Cheesecake Protein Ice Cream with Raspberry Cheesecake Bites 🍰
Ingredients
1 scoop ProDough Raspberry Cheesecake Whey
2 cups milk of choice
2 tbsp sugar free instant vanilla pudding mix
Raspberry Cheesecake Topping
1 cup raspberries
¼ cup sugar
8 oz light cream cheese, at room temperature
½ cup powdered sugar or powdered sugar alternative
1 cup graham cracker or nilla wafer crumbs
Directions:
1. Prepare the base. Add whey, milk of choice, and pudding mix to the CREAMi™ Pint. Using an
electric mixer with one whisk attached, blend until the whey and pudding mix is completely
dissolved, and the mixture is aerated. Cover and freeze until solid.
2. Prepare the toppings. Add the raspberries with a splash of water and ¼ cup of sugar to a small
saucepan over medium heat. Cook, stirring occasionally until the raspberries have softened into a
jammy consistency. Set aside to cool.
3. Using a stand mixer or an electric mixer, combine the cream cheese, half of the raspberry
mixture, powdered sugar, and ½ cup of the crushed graham crackers until well combined.
4. Place the remaining ½ cup of the graham cracker crumbs on a small plate. Using two small
spoons, spoon the cheesecake mixture into small heaps over the graham cracker crumbs, one at a
time. Coat the cheesecake mixture in the graham cracker crumbs, and form into a small ball.
Repeat the process with the remaining cheesecake balls, and refrigerate until firm.
5. Remove pint from freezer and let sit for 5-10 minutes at room temperature. Add the pint to the CREAMi™.
6. Once assembled, select full and ice cream to process. Re-spin as needed until the base is silky smooth and creamy. Top with the cheesecake bites, and remaining raspberries and graham cracker crumbs.
ENJOY 🍰
