High-Protein Cherry Cheesecake Ice Cream
This is a creamy, dreamy ice cream — rich cheesecake-style base loaded with sweet cherry pieces and chocolate or nut bits. Made with Greek yogurt, cream cheese, and whey protein, it’s a high-protein, low-carb frozen treat that tastes like indulgence in every scoop.
Why You’ll Love This Recipe
- Classic cheesecake flavor with real cherry chunks
- Very high protein and ultra creamy texture
- No ice cream maker required (optional for best results)
- Sugar-free and keto-friendly
- Beautiful and photogenic for your blog
Ingredients (Makes about 6 servings)
- 8 oz (225g) full-fat cream cheese, softened
- 2 cups (450g) full-fat Greek yogurt
- ½ cup (50g) vanilla whey protein powder
- ⅓–½ cup (65–100g) allulose or powdered monk fruit sweetener (adjust to taste)
- ½ cup (120ml) heavy cream
- 2 tsp vanilla extract
- 1 tsp lemon juice (for cheesecake tang)
- 1 cup (150g) fresh or frozen cherries (chopped, divided)
- ⅓ cup (40g) sugar-free chocolate chips or chopped dark chocolate (optional but recommended)
- Pinch of salt
Instructions
- In a large bowl or food processor, beat softened cream cheese until smooth. Add Greek yogurt, protein powder, sweetener, heavy cream, vanilla, lemon juice, and salt. Mix on high until completely creamy.
- Gently fold in most of the chopped cherries and chocolate chips, reserving some for topping.
- No-Churn Method: Pour into a loaf pan or container. Freeze 4–6 hours, stirring every 30–45 minutes for the first 2 hours to keep it creamy (or use an ice cream maker for 20–30 minutes).
- Let soften 5–10 minutes before scooping. Serve in cups or bowls and top with extra cherries and chocolate.
Prep Time: 15 minutes Freeze Time: 4–6 hours Total Time: 15 minutes active
Nutrition (Per Serving, 1/6 of batch)
- Calories: ~220
- Protein: 17g (very high)
- Total Carbs: 9g
- Net Carbs: 7g
- Fat: 15g
