Dessert

Blueberry Cheesecake Protein Ice Cream is for Dessert.

Blueberry Cheesecake Protein Ice Cream takes several minutes to prepare.

Blueberry Cheesecake Protein Ice Cream takes several minutes to cook.

Blueberry Cheesecake Protein Ice Cream makes 4 servings.

The ingredients for Blueberry Cheesecake Protein Ice Cream are:

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)

Here is how you make Blueberry Cheesecake Protein Ice Cream:

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: 4Recipe submitted by SparkPeople user STEFFI1013.

The nutritional information for Blueberry Cheesecake Protein Ice Cream is:

• 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

The dietary needs meet for Blueberry Cheesecake Protein Ice Cream is Low Carb