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!