Cherry Cheesecake Protein Ice Cream
Creamy high-protein ice cream with cherry swirls and cheesecake flavor — low-carb and ready in 15 minutes
This cherry cheesecake protein ice cream is creamy, tangy, and packed with protein. Greek yogurt, cream cheese, and protein powder blend into a cheesecake base, then cherries are folded through for a frozen dessert that still stays low-carb. Every serving delivers 17 g of protein and only 7 g net carbs.
High-protein, low-carb, sugar-free, and perfect for a no-churn freezer treat.
Why you’ll love this ice cream
- 17g protein per serving — a high-protein dessert
- Only 7g net carbs
- Cheesecake flavor with cherry swirls
- 15 minutes of mixing, then freeze
- No ice cream machine required
- Great make-ahead freezer treat
Health notes
- High protein: Greek yogurt, cream cheese, and protein powder boost every scoop.
- Low carb: A small amount of cherries keeps net carbs in check.
- Sugar-free: Use a powdered sugar-free sweetener.
- No-churn: Mix, freeze, and scoop.
Key element — blend until completely smooth
Cream cheese lumps freeze hard. Blend the base until it is silky before folding in the cherries.
Ingredients
Cheesecake base
- 1½ cups plain full-fat Greek yogurt
- 6 oz cream cheese, softened
- 1 scoop vanilla or cheesecake protein powder
- ⅓ cup powdered sugar-free sweetener
- ½ cup heavy cream
- 1 tsp vanilla extract
- 1 tsp lemon juice
- Pinch of salt
Cherry mix-in
- ¾ cup unsweetened cherries, fresh or thawed and drained
- 1–2 Tbsp sugar-free sweetener (optional)
- Optional: 2–3 sugar-free graham-style crumbs or crushed walnuts
Swaps
- Higher protein: Add an extra half scoop of protein powder.
- Berry cheesecake: Swap cherries for raspberries or mixed berries.
- Ninja Creami: Freeze the base in a pint, then spin and fold in cherries.
- Dairy-light: Use light cream cheese and a splash less cream.
Instructions
| 1 | Blend the base. Beat or blend the cream cheese until smooth. Add Greek yogurt, protein powder, sweetener, cream, vanilla, lemon juice, and salt. Blend until completely silky. |
| 2 | Prep the cherries. Chop the cherries and toss with a little sweetener if needed. Mash a few for extra swirl color. |
| 3 | Fold. Stir most of the cherries into the cheesecake base, leaving a few for the top. Add crumbs if using. |
| 4 | Freeze. Pour into a loaf pan or freezer-safe container. Cover and freeze at least 4 hours, or until scoopable. |
| 5 | Serve. Let the ice cream sit 5–10 minutes at room temperature, then scoop. Soften longer if it froze very hard. |
Pro tips
- Softened cream cheese blends much more smoothly.
- Drain thawed cherries well so the ice cream doesn’t get icy.
- A loaf pan makes easier scoops than a deep bowl.
- If it freezes too hard, rest it on the counter before scooping.
- Stir once after 1–2 hours of freezing for a creamier texture.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 220 |
| Protein | 17g |
| Net carbohydrates | 7g |
| Total carbohydrates | 8g |
| Fiber | 1g |
| Total fat | 13g |
| Sodium | 160mg |
Estimates based on Greek yogurt, cream cheese, protein powder, cream, and unsweetened cherries. Exact numbers vary with protein powder brand and cherry amount.
Variations
Chocolate cherry
Add 1 Tbsp cocoa to the base and fold in sugar-free chocolate chips.
Lemon cherry
Increase the lemon juice and add lemon zest for a brighter cheesecake flavor.
Strawberry cheesecake
Swap cherries for chopped strawberries.
Creami version
Freeze the blended base in a pint, spin, then mix in cherries on a mix-in cycle.
Storage
| Method | Time | Notes |
|---|---|---|
| Freezer | Up to 2 weeks | Store covered to prevent ice crystals |
| Refrigerator | Not recommended | It will melt and lose its scoop |
| Serving | 5–10 minutes | Let sit so it scoops creamy, not rock-hard |
FAQ
Test your knowledge
5 quick questions about this cherry cheesecake protein ice cream
1. Protein per serving?
2. Net carbs per serving?
3. Why blend the cream cheese first?
4. How long is the prep time?
5. Best way to serve it after freezing?
