Ninja Creami Japanese Cheesecake Ice Cream
329 kcal / serving ⏱ 20 min
🍽 2 Servings
Ingredients — 2 Servings
- 200 ml almond milk
- 200 ml water
- 1 tsp psyllium husks
- 150 g skyr
- 100 g cream cheese Fitline 0.2%
- 15 g designer whey vanilla ice cream
- 8 g flavor powder speculoos
- 3 pieces Lotus Biscoff cookies
Instructions
- 1
Stir together almond milk, water, psyllium husk, skyr, cream cheese, designer whey, flavor powder, and a crumbled Lotus Biscoff cookie in a bowl.
- 2
Pour the mixture into the Ninja Creami container and freeze overnight.
- 3
The next day, run it once in the Creami on 'Ice Cream' mode.
🔒 4 steps in the Foodisco app
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