When I was younger and not so healthy, I loved Ben & Jerry’s Strawberry Cheesecake Ice Cream! I’m so excited to share my new protein recipe with you! It’s better than Ben & Jerry’s, maybe not, but it tastes great and won’t leave you feeling terrible afterwards! No, it doesn’t, but it will help you build muscle and lose weight!
HOW TO MAKE PURE PROTEIN STRAWBERRY CHEESECAKE ICE CREAM
To make my pure egg white strawberry cheesecake ice cream, I used Jay Robb egg white egg whites and their collagen! It works perfectly to make delicious cookie dough and pure egg white ice cream!
The owners are Beth and Jay Robb and they are the nicest people! I love supporting small businesses! Let’s all support friendly owners like the Robbs!
BENEFITS OF PROTEIN PROTEIN
Protein Protein by Jay Robb is one of the cleanest, leanest protein options available – and it comes with a unique set of benefits that set it apart from whey, casein, and plant-based proteins.
🥚 Nutritional and health benefits
Complete protein source – Contains all 9 essential amino acids in excellent proportions for muscle protein synthesis.
High bioavailability – Protein scores almost perfectly on the PDCAAS (Protein Digestibility Corrected Amino Acid Score), meaning your body can use almost everything efficiently.
Low calorie and lean – Virtually no fat, carbs or sugar, just pure protein. Great for fat loss or keeping macros clean.
Lactose-free – Ideal for people who cannot tolerate whey or dairy proteins.
Muscle growth and recovery – Rich in leucine, the amino acid most important for initiating muscle protein synthesis.
Egg protein effectively stimulates muscle protein synthesis, similar to whey.
💪 Functional benefits
Satiety and desire for control – High protein content helps reduce hunger and keep blood sugar levels stable.
Supports lean body mass – Perfect for cutting guys, athletes and people who want to maintain muscle while losing fat.
Clean ingredients – Jay Robb’s formula avoids artificial sweeteners, colors and fillers.
Easy digestion – For many people, it is gentler on the stomach than whey.
Jay Robb Egg white protein is a lean, hypoallergenic, high-quality protein that supports muscle growth, fat loss and metabolic health without fillers, lactose or junk. It’s one of the most bioavailable and efficient protein powders you can choose.
WHY JAY ROBB COLLAGEN IN PURE PROTEIN ICE CREAM
I love JayRobb Collagen because it is a clean beef product made up of Type I and Type III collagen. It is manufactured and sourced in the USA. It is a clean product, so it has a neutral taste and is easy to mix.
Jay Robb high-quality collagen is:
- Without taste
- Non-agglomerated
- Dairy-free
- Gluten-free
- Lactose-free
- Premium quality
- Contains nothing artificial
- Bioavailable Type I and Type III bovine collagen
- Provides 20 grams of amino acids
- It is high in proline, which, when combined with Vitamin C and Lysine, can help tighten the skin and strengthen the artery wall to prevent leakage and damage.
Personally, I like to mix it into my protein ice cream recipes! By adding collagen to the egg white protein to strengthen it with the unique amino acid profile that my premium collagen provides.
Jay Robb is SO GENEROUS, they are offering a HUGE discount for my readers! Use code MARIA20 to save!
Pure egg white strawberry cheesecake ice cream
PURE PROTEIN STRAWBERRY ICE CREAM:
Prevent your screen from going dark
To make the cheesecake, combine the cream cheese, Jay Robb egg whites, sweeteners, and lemon juice in a medium bowl. Use a hand mixer or whisk to mix well. Taste and adjust the sweetness to your liking. Place in the refrigerator to set.
Use a 1/4 teaspoon measuring spoon to form 1/2 inch balls. Place the mixture on a baking tray in the freezer for at least 2 hours to firm up.
To make the protein ice cream, add 1 cup of water or unsweetened low-fat coconut milk to the ninja creami container. Add the Jay Robb collagen, Jay Robb egg white protein and sweetener, if using.
Use a hand blender to combine the ingredients. Add more water until you reach the fill line. Stir with a spoon. Taste and add more stevia glycerite if desired.
Place it in the freezer for at least 6 hours or overnight.
When you are ready to consume, leave it on the counter 10 minutes (or sit in hot water for a while 2 minutes). Make sure it is not too runny but still soft.
Place in the Ninja Creami on the “lite” setting. This will run for about 3 minutes. Check the consistency and if you want a creamier texture, run the mixture on the “gelato” setting. Depending on the desired texture, your settings will be determined. At the end, stir in the cheesecake balls (or you can use the “mix in” setting, but I found this often over-combines the cheesecake balls and melts them into the ice cream). Enjoy!
261.2 calories, 11 g fat, 35.6 g protein, 1.6 g carbohydrates, 0.01 g fiber
Calories: 238.7 | Fat: 9G | Egg white: 35.6G | Carbohydrates: 1.1G | Fiber: 0.01G | P:E ratio: 3.5
“Hello Craig, Maria, Kai and Micah!
My journey to a healthy body has been a long one. I was always the fattest kid in grade school, high school, and college, but as a young adult my life was generally unhappy.
I’ve been following the Standard American Diet all my life, with bouts of dietary problems, until I learned I was a sugar addict about 5 years ago. My weight peaked at 260 pounds and at only 6 feet tall I was unhealthy, to say the least.
Join Maria, Craig and PSMF (Protein Sparing Modified Fasting)!
Now at the age of 71 I feel better than I have in my entire life! I have energy and stamina I never knew was possible and I can’t accurately express my gratitude! Thank you so much Maria and Craig Emmerich!” Janet
Most people I consult are doing keto completely wrong. Get results quickly with the my amazing keto school!
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