Ninja Creami Strawberry Basil Goat Cheese Protein Ice Cream

If you’re looking for something a little different from your typical strawberry ice cream, you have to try this Ninja Creami strawberry basil goat cheese protein ice cream. It’s light, refreshing, and the goat cheese gives it this amazing tangy flavor that pairs perfectly with the fresh basil and sweet strawberries. Trust me, the goat cheese is what makes this one really special.

This recipe comes in at 284 calories, 36 grams of protein, 8 grams of sugar, 9 grams of fat, and 18 carbs for the ENTIRE pint.

Strawberry, basil, and goat cheese might sound like a weird combination for ice cream, but I’ll admit I was skeptical too before I made it. The end result is a really light, refreshing ice cream that’s more like a sherbet than a rich, heavy ice cream. It’s almost gourmet tasting and would be a great palate cleanser between courses or just a refreshing dessert in the summer.

The goat cheese is the star of this Ninja Creami strawberry ice cream recipe. Just 2 tablespoons gives the whole pint this amazing tangy flavor that you really can’t get from any other ingredient. It pairs really well with the sweet strawberries and the fresh basil, and it adds a little extra creaminess to the texture too. Don’t skip it.

Cooking the strawberries down with the sweetener before adding them to the base is a really important step. It brings out the strawberry flavor without having to use a ton of strawberries, and it creates this thick, almost jam-like syrup that gets blended right into the base. If you skip this step and just throw raw strawberries in the blender, the strawberry flavor will be a lot milder.

You only need one large fresh basil leaf for this whole recipe. It might not sound like a lot, but trust me, basil has a strong flavor and a little goes a long way. Make sure to use fresh basil and not dried because dried basil will throw the flavor and texture off and won’t blend in the same way. The fresh basil adds this really nice herbal note that you wouldn’t normally expect in an ice cream.

If you want to switch up the mix-ins or change this recipe up a little, there are a few things that would work really well. Chopped walnuts or pecans would add a nice nutty crunch that pairs well with the goat cheese. Fresh blueberries would also be amazing and would add a little more color and fruit flavor. A drizzle of honey on top after scooping would be a really fun finish too.

Ingredient tips and substitutions

The full ingredient list is at the bottom of this post in the recipe card.

• Fresh Strawberries: Fresh strawberries give you the best flavor in this goat cheese ice cream, and frozen (thawed) strawberries work too.
• Swerve Sugar-Free Sweetener (Granulated-Allulose Blend): Use your favorite granulated sweetener that is a 1:1 ratio with sugar, or use real sugar if you prefer.
• Vanilla Bean Paste: If you don’t have vanilla bean paste, vanilla extract works as a substitute at a 1:1 ratio.
• Strawberry Protein Shake: Any of your favorite strawberry protein shakes will work in this recipe, just make sure you like the taste first, and if you don’t have a strawberry shake, use the same volume of your milk of choice mixed with strawberry or vanilla protein powder and adjust the flavor and sweetness based on what you use.
• Fresh Basil: Fresh basil is a must in this recipe, do NOT use dried basil since it will throw the flavor and texture off.
• Goat Cheese: The goat cheese is what makes this ice cream taste so unique, and there really isn’t a substitute that gives you the same tangy flavor (cream cheese would change the flavor completely but would still give you that creamy texture).
• Unsweetened Almond Milk (Optional): This only gets used if the ice cream looks like sand after the first spin, and any dairy or non-dairy milk works in its place like whole milk, 2% milk, heavy cream, coconut milk, oat milk, or Fairlife milk (the higher the fat content, the creamier the texture).

Directions for Making the Ice Cream Mixture

1. In a small saucepan over medium heat, cook the strawberries with swerve sugar substitute, water, and vanilla bean paste. Cook while stirring constantly for about 5 minutes. The strawberries will start to release their juices and the mixture will become syrupy. Allow to cool slightly.
2. Pour the strawberry mixture, a strawberry protein shake, basil leaves and the goat cheese into a small blender. Blend together until everything is completely combined. Pour the mixture into the Ninja Creami pint container.
3. Freeze on a level surface for 24 hours. Your freezer should be between 9 and -7 degrees Fahrenheit. To avoid getting a bump on the top of the frozen mixture, freeze with the lid off of the container.

Directions for Processing the Ice Cream Mixture

1. After 24 hours, remove the pint container from the freezer.
2. Place the pint container into the outer bowl of the Ninja Creami and then process on “LITE ICE CREAM.”
3. If the ice cream is dry or crumbly looking (like sand), pour in a tablespoon or two of unsweetened almond milk and then re-spin. If the ice cream looks like little balls of ice cream, respin without adding liquid. You may have to repeat this process a couple of times.
4. Dig a well down the center of the ice cream and pour the chopped strawberries down the center of the ice cream and then process on mix-ins.
5. Remove the pint from the machine and enjoy!

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Recipe

Ninja Creami Strawberry Basil Goat Cheese Protein Ice Cream

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Servings: 1 Pint

Calories: 283.52kcal

Prep Time: 5 minutes minutes

Freeze Time: 1 day day

Total Time: 1 day day 5 minutes minutes

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Equipment

• 1 Ninja Creami
• 1 Ninja Creami Pint Container
• 1 Small Blender
• 1 Small Sauce Pan

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. ***This is a guideline and adjustments may be needed based on your recipe.

(Click here) This is the food grade vegetable glycerin that I experimented with.

Original, Breeze, Swirl, and Deluxe Ingredient Measurements

Use the multiplier below to adjust quantities based on the machine that you own. ***If you have the Original, Breeze, or Swirl machine, which use 16 ounce containers, choose the 1X option. ***If you have the Deluxe or XL machine, which use 24 ounce containers, choose the 1.5X option.

Ingredients

 

1x1.5x2x3x

Ice Cream Base

• ▢ ½ Cup (72 g) Strawberries (Fresh or frozen(thawed))
• ▢ 1 Teaspoon (1 Teaspoon) Swerve Sugar-Free Sweetener (Granulated-Allulose Blend)
• ▢ 1 Tablespoon (1 Tablespoon) Water
• ▢ 1 Teaspoon (1 Teaspoon) Vanilla Bean Paste
• ▢ 11.5 Fluid Ounces (340 ml) Strawberry Protein Shake
• ▢ 1 Leaf (1 Leaf) Basil (Fresh, large leaf)
• ▢ 2 Tablespoons (2 Tablespoons) Goat Cheese

Mix-Ins

• ▢ 1 Tablespoon (1 Tablespoon) Strawberries (Fresh or frozen(thawed), chopped)

Optional

• ▢ 1-2 Tablespoons (1 Tablespoons) Unsweetened Almond Milk

Instructions

Make the Ice Cream Mixture

• In a small saucepan over medium heat, cook the strawberries with swerve sugar substitute, water, and vanilla bean paste. Cook while stirring constantly for about 5 minutes. The strawberries will start to release their juices and the mixture will become syrupy. Allow to cool slightly.
• Pour the strawberry mixture, a strawberry protein shake, basil leaves and the goat cheese into a small blender. Blend together until everything is completely combined. Pour the mixture into the Ninja Creami pint container.
• Freeze on a level surface for 24 hours. Your freezer should be between 9 and -7 degrees Fahrenheit. To avoid getting a bump on the top of the frozen mixture, freeze with the lid off of the container.

Process the Ice Cream

• After 24 hours, remove the pint container from the freezer.
• Place the pint container into the outer bowl of the Ninja Creami and then process on "LITE ICE CREAM."
• If the ice cream is dry or crumbly looking (like sand), pour in a tablespoon or two of unsweetened almond milk and then re-spin. If the ice cream looks like little balls of ice cream, respin without adding liquid. You may have to repeat this process a couple of times.
• Dig a well down the center of the ice cream and pour the chopped strawberries down the center of the ice cream and then process on mix-ins.
• Remove the pint from the machine and enjoy!

Notes

What does strawberry basil goat cheese protein ice cream taste like?

This recipe produces a lighter ice cream that is more like a sherbet than a rich ice cream. The basil and strawberry flavors work well with the goat cheese to create a refreshing treat. This recipe would be great as a palate cleanser between courses or as a refreshing summertime snack.

Can dried basil be used instead of fresh?

I don’t recommend using dried basil in this recipe, it will throw the flavor and texture off quite a bit. Be sure to use fresh basil instead of dried. The fresh basil adds to the flavor and texture of the ice cream.

Why does this recipe call for cooking the strawberries?

When strawberries are cooked with sweetener, it helps to bring out the strawberry flavor without having to use a lot of strawberries. Cooking the strawberries also creates a thicker, sweeter, almost jamlike texture that helps to incorporate the flavors throughout the entire ice cream base. If you don’t cook the strawberries, the flavor will be milder.

Nutrition

Calories: 283.52kcal | Carbohydrates: 17.7g | Protein: 35.8g | Fat: 9.17g | Saturated Fat: 4.59g | Polyunsaturated Fat: 0.27g | Monounsaturated Fat: 1.39g | Cholesterol: 32.88mg | Sodium: 334.7mg | Potassium: 323.01mg | Fiber: 2.76g | Sugar: 8.49g | Vitamin A: 352.4IU | Vitamin C: 51.21mg | Calcium: 705.31mg | Iron: 2.72mg

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.

Have you tried this recipe? Let us know how it turned out in a comment below!

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