Strawberry Cheesecake Ice Cream

Get Ready for Tastegasms!

by SaraSolomon - April 18th, 2015

Once upon a time, strawberry cheesecake ice cream was only made by pixies in the magical land of yum.

Thankgodfully, I figured out how to make this dessert using only 5 ingredients that won't make your body look gross.

Any haters of this bowl of tastegasms shalt be locked away in a faraway dungeon and subsequently killed for treason against the best taste in the world.

This ice cream is awesome because it's:


  • High in Protein

  • High in Fibre

  • Under 10g Net Carbs

  • Low Sugar

  • Only 5 Ingredients

  • Ready to eat in 20 minutes!


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Nutritional Facts

Serving Size: 1 Serving

  • Calories: 237

  • Protein: 22.4 grams

  • Carbs: 18.3 grams

  • Fat: 8.2 grams

Cooking Instructions


  • 1 cup of Unsweetened Vanilla Almond Milk

  • 1 scoop of BSN ISOBURN (Strawberry Milkshake Flavour)

  • 1 TBSP Daiya Dairy Free Cream Cheese Style Spread

  • 1/4 cup frozen strawberries

  • 3 TBSP GG Scandinavian Bran Fibre Sprinkles

  • 1/4 cup of water

  • 1 TBSP Walden Farms Calorie Free Syrup (Optional for even more strawberry flavour)


  1. Place all of the ingredients into a blender (I used the tall 16 oz Magic Bullet cup).

  2. Pour this mixture into your ice cream machine for 10-15 minutes.

  3. Enjoy!


  • You can substitute almond milk with coconut milk, which will make the ice cream even creamier).

  • If you don't have a dairy intolerance, then you can go ahead and use 1 TBSP of low fat cottage cheese instead of Daiya.

  • The strawberries don't have to be frozen.

  • You can also use All-Bran Buds Cereal instead of Fibre sprinkles.

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