Raspberry Cheesecake Topped
Full macro-balanced recipe for Raspberry Cheesecake Topped. Yield: 1 PINT. Requires 16+ HOURS freeze time. Optimized for the Ninja Creami machine dual-drive blade shave system.
Ingredients
- 400G Fat Free Ultra-Filtered Milk
- 22G (2 Tbsp) Whipped (Or Regular) Cream Cheese
- 40-45G Sweetener
- 5G (1 Tsp) Vanilla Bean Paste (Or Extract)
- A Pinch Of Salt
- 1G (¼ Tsp) Xanthan Gum
- 28G (1 Oz) Frozen Raspberries (Yes, They Have To Be Frozen So They Don’T Introduce Any Extra Liquid To The Mix)
- 14G (½ A Small Package) Teddy Grahams (Can Sub For Graham Crackers)
- 15G White Chocolate Chips Mixed With 2G Of Coconut Oil
Preparation & Spin Instructions
- Blend all ingredients for the base and freeze (at least 16 hours)
- 1-2 hours before you make your ice cream, put the teddy grahams in the freezer. this allows them firm up and withstand the power of the mix-in setting (so they don't get completely pulverized)
- Run your pint under hot water for at least 60 seconds
- Spin on "ice cream" setting
- Spin on "respin" setting if very powdery
- Make a hole down to the bottom with a butter knife and add the teddy grahams (save 1 or 2 to crumble on top) and raspberries
- Run the "mix-in" cycle
- Combine the white chocolate and coconut oil in a microwave safe dish
- Microwave the mixture in 30 second increments until it is smooth enough to pour
- Pour the chocolate mixture over the ice cream
- Crumble the extra teddy grahams over top
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