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Pineapple Upside-Down Cake Protein Ice Cream

Pineapple Upside-Down Cake Protein Ice Cream

This Pineapple Upside-Down Cake Protein Ice Cream combines the flavors of classic pineapple upside-down cake with a creamy, protein-packed base. This indulgent dessert is surprisingly healthy and easy to make.
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Prep Time 5 minutes
Total Time 10 minutes
Servings: 1
Course: Dessert, Snack
Ingredients Method

Ingredients
  

Ice Cream Base
  • 1 ½ cups 2% milk (360 mL
  • ½ cup fat-free cottage cheese (113 g)
  • 1 scoop vanilla protein powder (31 g)
  • 14 g sugar-free butterscotch pudding mix
  • 1 pineapple ring
  • 1 tsp vanilla extract
  • 1 tsp butter extract
  • 36 g brown sugar substitute (or sweetener of choice, to taste)
  • pinch of salt
Toppings
  • 1 pineapple ring
  • 4 g brown sugar substitute
  • 5 g sugar-free maple syrup
  • 1 maraschino cherry

Method
 

  1. Add everything for the Ice Cream Base into a blender and blend until completely smooth.
  2. Pour the blended mixture into a Ninja Creami pint and freeze for 24 hours on a level surface.
  3. Remove the pint from the freezer and rinse the outside under hot water for 1-2 minutes. 
  4. Spin on Lite Ice Cream mode.
  5. Respin 1-2 times until smooth and creamy.
  6. Place a pineapple ring on top. Sprinkle with the brown sugar substitute and drizzle with sugar-free maple syrup and finish it off with a maraschino cherry right in the center.
  7. Enjoy!