Ingredients
Scale
- 1.5 cups unsweetened almond milk (or milk of choice)
- 2 scoops vanilla protein powder (whey or casein blend works best)
- 2 tablespoons light cream cheese, softened
- 1/2 cup fresh or frozen blueberries
- 1 teaspoon vanilla extract
- 2 graham cracker sheets, crushed
- 1 tablespoon honey or sugar-free maple syrup (optional)
- A pinch of sea salt
Instructions
- In a high-speed blender, combine the milk, vanilla protein powder, softened cream cheese, vanilla extract, sea salt, and optional sweetener. Blend on high for about 30 to 45 seconds until the mixture is completely smooth and no lumps of cream cheese remain.
- Add half of the blueberries to the blender. Pulse 3 to 4 times. You want to break them up slightly to release their color and flavor without turning the entire mixture into a solid purple liquid. This leaves nice fruit swirls throughout the ice cream.
- If using a Ninja Creami, pour the mixture into the pint container and freeze for 24 hours. If using a traditional ice cream maker, pour the mixture in and churn according to the manufacturer’s instructions. If you don’t have a machine, pour the mixture into a shallow container and freeze, stirring every 30 minutes for 2 hours.
- Once the ice cream has reached a soft-serve consistency, gently fold in the remaining whole blueberries and the crushed graham cracker pieces by hand. This ensures you get a bit of crunch and a burst of fruit in every spoonful.
- Serve immediately for a soft-serve texture, or place the container back in the freezer for 1 to 2 hours if you prefer a firmer, scoopable ice cream. Enjoy your healthy masterpiece!
- Cook Time: 10 minutes