Cheese ice cream is a high-protein dessert made from three simple ingredients. Even if you are not the biggest cheese fan, you might be surprised at how delicious this is!
If you haven’t tried viral cheese ice cream, you can enjoy it. (literally!) Compared to traditional ice cream 4 times more protein Every half cup, the total calories are smaller. (According to USDA database.)
You can quickly make this high protein ice cream with ice cream maker or pour it into a bread tray in the refrigerator. You can whip it in a few minutes This is an easy dessert!
The ingredients you need
This healthy ice cream will naturally be sugared with maple syrup and tastes like a frozen cheesecake filling. The flavor is easy to customize, any extra toppings you like, such as peanut butter, chocolate chips, strawberries, thinly sliced bananas, etc.
If you want to use honey as a sweetener, that’s OK too!
Cheese notes
Full Fat Cheese will provide you with cream ice cream, serving 12 grams of protein per 1/2 cup. If you prefer a low-fat cheese, you can save about 30 calories per serving, but the texture of the ice cream may be leafier.
How to make cheese ice cream
Mix whole cheese, vanilla extract and maple syrup in a high-speed mixer or food processor. The complete measurement can be found in the printable recipe card below.
Secure the lid and mix until smooth. If necessary, stop and scrape the sides of the mixer. After the blending and combining, you shouldn’t see large chunks of cheese.
Taste the mixture and adjust the seasoning if needed. You can add more sweeteners to make it sweeter, or stir some chopped nuts to tighten it. (For example, pecans or peanuts.)
For the fastest, buttertest ice cream, pour this mixture into an ice cream maker. You need to make sure the bowl is already in the refrigerator At least 24 hours Before doing this.
Turn on the ice cream maker and process until the cheese ice cream has a creamy texture and a soft consistency.
Once the ice cream reaches the consistency you like, it’s ready to eat.
The top is paired with fresh strawberries, which can be matched with the flavor of strawberry cheesecake. You can also add it to mango, blueberries, or any other fresh fruit.
Flavor changes
Customize cheese ice cream by adding Oreos, fresh fruit, wooden cookies, cookies, peanut butter cups or whatever you like. After 15 minutes of processing by the ice cream manufacturer, it is best to add these. Once the ice cream looks like a soft serving, add these blends and add for another five minutes.
Cheese ice cream from ice cream manufacturer
If you don’t have an ice cream manufacturer, pour the mixed cheese mixture into a bread tray and freeze it until firm, about 6 to 8 hours.
However, it is important to adjust expectations using this method.
In this case, ice cream becomes more like a piece of ice that needs to be “shaved” to serve. It’s delicious, but Not very recognizable.
Even if you leave it on the counter and melt for up to 30 minutes, it still doesn’t seem as easy as using it in an ice cream maker. So, keep this in mind. The image above shows the texture when skipping the ice cream maker.
My kids love this creamy “shaved ice” dessert!
Storage Tips
Store cheese ice cream in an airtight container in a refrigerator for up to 3 months. When you freeze it overnight, it gets very cold, so expect it to be more like shaved ice than diggable ice cream.
Looking for more frozen healthy desserts? Try coconut milk chocolate ice cream, banana ice cream or almond milk ice cream.
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Ice cream maker
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To use the ice cream manufacturer, make sure to freeze the bowl for at least 24 hours. Mix the cheese, maple syrup and vanilla extract in a high speed blender. Secure the lid and mix for at least 60 seconds, or until it is very smooth and has no leftover cheese.
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Pour the mixture into the ice cream manufacturer’s bowl and process for 20 to 25 minutes, or until the consistency of the softener. Serve immediately, or transfer the mixture to a bread tray and freeze for another hour. (This will make it stronger and more recognizable; if you freeze it overnight, the ice cream will become cold and hard.)
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The remaining ice cream can store the ice cream in an airtight container in the refrigerator for up to 3 months, but it is not as easy as it was when you first made it. (See the photo in the post.) Its icy texture turns into more “cream shaved ice” and it’s delicious too, but needs to be scraped out of the pan instead of sc.
No ice cream maker? Pour the mixture into a bread pan and freeze (cover) for 6 to 8 hours. In this case, it will have a hard, icy texture and may be used more as the consistency of butter shaved ice. My kids love this but prepare for the cold results, not diggable results. If you find it difficult to remove from the pan, leave it on the counter for up to 30 minutes.
Calories: 178KCAL | carbohydrate: twenty twog | protein: 12g | Fatty: 5g | Saturated fat: 2g | Polyunsaturated fat: 0.1g | Monounsaturated fat: 1g | cholesterol: 18mg | sodium: 333mg | Potassium: 171mg | sugar: 19g | Vitamin A: 147IU | calcium: 117mg | iron: 0.1mg
If you try this cheese ice cream recipe, Please leave a comment and a star rating belowlet me know you like it.
