Strawberry Shortcake Protein Ice Cream Balls

Strawberry Shortcake Protein Ice Cream Balls

Strawberry Shortcake Protein Ice Cream Balls

yields about 20 ice cream balls

  • 1 cup ricotta mixture (see recipe)
  • 1 cup fresh strawberries
  • 1 cup Vitacost angel food cake protein powder
  • 8 oz full-fat cream cheese
  • 1 package natural graham crackers, about 7-8 crackers (no artificial preservatives, flavors, coloring, or high fructose corn syrup)

Combine ricotta mixture, cream cheese, strawberries, and protein powder with a mixer. Place in freezer for 2 hours. Crush graham crackers either with a food processor or smash them in a plastic bag. Pour crumbs onto a plate, scoop out the ice cream mixture with a tablespoon scooper and coat each ball with the graham cracker crumbs. Serve immediately. Take leftover ice cream balls and wrap them in wax paper 3 at a time, and place in a plastic bag for an easy snack when you’re craving something sweet!

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