Honey Graham Protein Ice Cream
This Honey Graham Protein Ice Cream has a smooth cheesecake ice cream base blended with graham crackers, then mixed with even more grahams and drizzled with honey. Creamy, delicious, and packed with 34g of protein—it’s the perfect healthy treat!
Ingredients
Ice Cream Base
- 1 cup 2% milk (240mL)
- ½ cup unsweetened vanilla almond milk (120 mL)
- 1 scoop vanilla protein powder (31 g)
- 14 g sugar-free cheesecake pudding mix
- 1 graham cracker sheet
- 1 tsp stevia or sweetener of choice, to taste
- pinch of salt
Mix-Ins
- 1 graham cracker sheet
- honey (for drizzling)
Instructions
- In a blender, combine 2% milk, almond milk, vanilla protein powder, pudding mix, one graham cracker sheet, stevia, and a pinch of salt. Blend until completely smooth.
- Pour the blended mixture into a Ninja Creami pint and freeze for 24 hours on a level surface.
- Once frozen, remove the pint from the freezer and run it under hot water for 1-2 minutes on all sides, including the bottom.
- Spin on Lite Ice Cream mode.
- Respin 1-2 times until it reaches your desired consistency.
- Create a small well in the center of your ice cream and break up one graham cracker sheet into the well, reserving a quarter of it for the topping.
- Spin on Mix-In mode.
- Crush the remaining graham cracker quarter over the top of your ice cream, drizzle with honey and enjoy!