Check out Denice D’s recipe for Ninja Creami Low Calorie Chocolate Cheesecake Ice Cream.
It’s creamy, decadent and the entire pint only amounts to around 200 calories, with only 5 ingredients!
This recipe was submitted by a member of our Community!
This recipe was submitted by a member of our community, either directly through this website or through one of our Facebook Communities! We have so many great members and recipes in our communities! And now, we are sharing them with all of you!
Since this recipe (ingredients and instructions) was submitted by a member of the community, The Tasty Travelers™ has not tested or verified the recipe. General tips and tricks, extra information, and wording have been modified or added to fit the format of the post.
Tips for making Ninja Creami Low Calorie Chocolate Cheesecake Ice Cream
Xanthan gum is a thickening agent and stabilizer. Per Wikipedia: It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
Basically, when added to a Ninja Creami recipe, it helps make the frozen treat thick and creamy.
Liquid saccharine is a sugar substitute/artificial sweetener. It can be added to Ninja Creami frozen treats instead of sugar to make a sweet but low or no sugar treat. Some examples are sweet and low and EZ Sweetz.
You can add vanilla essence or instant coffee granules for an extra zing.
Usually, if your ice cream comes out dry or crumbly it’s due to one of the following reasons:
*Your freezer is too cold. Try to adjust your freezer to be a little warmer or let your ice cream sit on the counter for 5-10 minutes before processing it.
*Your recipe does not have enough fat in it. Try adding in a little bit of a higher fat dairy product to your recipe next time.
*Your recipe may not have enough sugar in it. The less sugar in the recipe, the icier and crumblier the ice cream will be. Regular sugar, honey, or corn syrup can be used to increase the sugar content if desired.
To help resolve this issue, after processing, add 1 tablespoon of dairy and then reprocess.
It depends. If you are keeping the ice cream in the Ninja pint container with the lid sealed tightly and are freezing it in a cold freezer (between 9 degrees F and -7 degrees F), your ice cream will keep for several weeks, even months. However, if you transfer your ice cream to another container or freeze it in a freezer that is not quite as cold (or that is accessed a lot/door opened and closed often), the lifetime of your ice cream will decrease greatly to just a few days and you will likely end up with freezer-burned ice cream.
Looking for more Ninja Creami Recipes? Check out all of our Ninja Creami recipes here!
Ingredient substitutions and tips for making Ninja Creami Low Calorie Chocolate Cheesecake ICe Cream:
The full ingredient list is found at the bottom of the post in the recipe card.
Fat-Free Cheese Triangles- Laughing Cow Creamy Light Cheese was used for this recipe. If you don’t have this cheese, cream cheese can be used instead.
Dark Cocoa Powder- This recipe calls for DARK cocoa powder. This is different than regular cocoa powder and provides a deeper chocolate flavor.
Liquid Saccharine- Any type of sugar substitute can be used in this recipe. Pick your favorite!
Xanthan Gum-If you don’t have xanthan gum, you can use 15 grams of cornstarch, provided you make a slurry and cook it before adding to the mix.
Water– Cold and hot water is needed for this recipe.
Directions for making Ninja Creami Low Calorie Chocolate Cheesecake Ice Cream:
1. Bloom the cocoa powder to develop the flavor to make it more chocolatey. Stir the cocoa powder into the hot water, directly in the pint tub.
2. Once the cocoa powder is completely dissolved, add the liquid saccharine or any sugar substitute and unwrap the cheese triangles.
3. Blend until well combined with an immersion blender.
4. Add cold water up to the max line and blend in the xanthan gum.
5. Put the lid on the Ninja Creami Pint and freeze for 24 hours.
6. After 24 hours, remove from the freezer, take off the lid, and place into the Ninja Creami outer bowl.
7. Choose the “Smoothie Bowl” setting and process.
8. Once the machine has finished processing, remove the pint from the outer bowl and serve! Enjoy!
Pin Ninja Creami Chocolate Cheesecake Low Calorie Ice Cream for later!!
Recipe
Ninja Creami Low Calorie Chocolate Cheesecake Ice Cream
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Add Food Grade Vegetable Glycerin To Make Leftover Ice Cream Scoopable Right Out of the Freezer
Per 16 ounce pint: *Add 1 Teaspoon to full fat/full sugar bases *Add 1.5 teaspoon to high protein bases *Add 2 teaspoons to low sugar/low fat lite bases. Freeze and process per the recipe. Take the leftovers out of the freezer and scoop without having to reprocess.
Original and Deluxe Ingredient Measurements
Use the multiplier below to adjust quantities based on the machine that you own. 1X=Original 16 ounce 1.5X=Deluxe 24 ounces
Ingredients
- 6 Fat-Free Cheese Triangles
- 15 Grams Dark Cocoa Powder
- 15 Milliliters Liquid Saccharine
- ¼ Teaspoon Xanthan Gum
- 50 Milliliter Water (Hot)
- Water (Cold)
Instructions
- Bloom the cocoa powder to develop the flavor to make it more chocolatey. Stir the cocoa powder into the hot water, directly in the pint tub.
- Once the cocoa powder is completely dissolved, add the liquid saccharine or any sugar substitute and unwrap the cheese triangles.
- Blend until well combined with an immersion blender.
- Add cold water up to the max line and blend in the xanthan gum.
- Put the lid on the Ninja Creami Pint and freeze for 24 hours.
- After 24 hours, remove from the freezer, take off the lid and place into the Ninja Creami outer bowl.
- Choose the "Smoothie Bowl" setting and process.
- Once the machine has finished processing, remove the pint from the outer bowl and serve! Enjoy!
Nutrition
Nutrition information is provided as a courtesy and is an estimate only. Optional ingredients are not included in the nutrition information.
Recipes that use allulose:
Allulose is a low calorie sweetener that your body doesn’t fully digest, so it provides only 0.4 calories per gram instead of 4. That’s why the calorie total doesn’t match what you’d expect from the carb count. Calories from allulose are calculated based on metabolized carbohydrates. Allulose contributes fewer calories than standard carbohydrates.
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