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Strawberry Cheesecake Protein Ice Cream (Under 300 Calories) - Creamy, Light, and Satisfying

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Prep Time 10 minutes
Total Time 10 minutes
Servings 2 servings

Ingredients
  

  • 1 cup (140 g) frozen strawberries
  • 1/2 cup (113 g) nonfat Greek yogurt
  • 1/2 scoop (15 g) vanilla whey or casein-whey blend protein powder
  • 1 oz (28 g) fat-free or light cream cheese, softened
  • 2–3 tbsp unsweetened almond milk (more as needed to blend)
  • 1–2 tbsp zero-calorie sweetener (erythritol, allulose, or your favorite), to taste
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • Pinch of salt
  • Optional: 1/4 tsp xanthan gum for extra thickness
  • Optional stir-ins: 1 tbsp crushed graham crackers, 1 tsp strawberry jam, or 1 tbsp crushed freeze-dried strawberries

Instructions
 

  • Soften the cream cheese: Microwave for 10–15 seconds until easily spreadable. This prevents tiny clumps.
  • Add base ingredients to blender: Greek yogurt, protein powder, cream cheese, sweetener, vanilla, lemon juice, salt, and xanthan gum if using.
  • Blend with minimal liquid: Add 2 tbsp almond milk and blend until smooth. Use the tamper or stop and scrape. Add up to 1 more tbsp only if needed.
  • Add frozen strawberries: Blend until thick and creamy. Aim for a soft-serve consistency. Keep it thick—too much liquid makes it icy.
  • Taste and adjust: Add a little more sweetener or lemon juice if you want brighter flavor.
  • Fold in extras: Gently stir in crushed graham crackers or a swirl of jam for cheesecake vibes without many extra calories.
  • Freeze briefly: Transfer to a shallow, freezer-safe container. Cover and freeze 60–90 minutes, stirring once halfway to prevent icy edges.
  • Serve: Scoop and enjoy. If frozen longer, let it sit at room temp 5–10 minutes to soften.