Creami collection
Protein Ice Cream · Dessert Case
Lemon Cheesecake Protein Ice Cream
Cheesecake flavor is really two things: lactic tang and richness. Almond-based cream cheese delivers both without dairy, and enough real lemon juice to make your jaw tingle keeps the whole pint tasting like the top layer of a lemon bar.
192Calories
22.1gProtein
3.7gNet carbs
1.9gFiber
7.4gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
1⅜ cups (340 g) unsweetened almond milk
340 g
2½ Tbsp (40 g) dairy-free cream cheese (almond-based)
40 g
1⅔ scoops (50 g) vanilla protein powder
50 g
¼ cup + 2 tsp (60 g) allulose
60 g
2 Tbsp (30 g) fresh lemon juice
30 g
1 tsp vanilla extract
4 g
½ tsp xanthan gum
1.5 g
pinch of fine salt
1 g
Method
- Blend everything 30–45 seconds until totally smooth — no cream-cheese flecks.
- Freeze in the pint 24 hours, then spin on Lite Ice Cream and re-spin once.
- Fold in a crumbled gluten-free graham-style cracker after the final spin for the crust layer, or cap each bowl with a spoonful of chia berry jam.
Nutrition facts
Per serving. One pint equals two servings.
Calories192
Total fat7.4 g
Total carbohydrate35.6 g
Dietary fiber1.9 g
Allulose30 g
Net carbs3.7 g
Protein22.1 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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