Description
This creamy, made-over treat is a protein-packed dessert where rich cheesecake flavor blends with sweet, refreshing blueberries and coconut. With its smooth texture and perfectly balanced taste, my Ninja CREAMi Blueberry Coconut Cheesecake Protein Ice Cream makes every bite feel like a decadent indulgence without the extras you don’t need.
Ingredients
Scale
(Use organic ingredients when possible)
- 3/4 Cup coconut milk
- 1/2 Cup coconut water
- 2 Cups fresh blueberries
- 3/4 Cup Greek yogurt
- 1/2 Cup cream cheese
- 4 Tablespoons pure maple syrup
- 1/4 Cup shredded coconut, full fat
- 1/4 Teaspoon salt
- 1/2 Cup honey grahams, Simple Mills
Instructions
- In a blender, combine the coconut milk, coconut water, blueberries, Greek yogurt, cream cheese, pure maple syrup, shredded coconut, and salt. Blend until smooth. You can also mix everything in a bowl or large liquid measuring cup, then use an immersion blender to achieve a creamy consistency.
- Taste and adjust the sweetness.
- Pour the mixture into your CREAMi container. Make sure not to exceed the max fill line. Freeze for 24 hours.
- Blend according to the Lite Ice Cream setting instructions.
- The texture may look powdery at first. Make a little tunnel in the center, add a few tablespoons of coconut milk, and crumble in some honey graham crackers.
- Re-spin the mixture, and your ice cream become perfectly smooth and creamy!
- If you don’t have a CREAMi, prepare the base and pour it into a loaf pan or freezer-safe container. For the first two hours, stir the mixture thoroughly every 20 to 35 minutes.
- Once it’s set, scoop it into a bowl, top with extra blueberries and crushed grahams, and enjoy!