Ninja Creami Low-Calorie Chocolate Cheesecake Ice Cream
A creamy, chocolatey indulgence with a cheesecake twist—this low-calorie ice cream is rich, smooth, and guilt-free. Made with clever ingredient swaps, it’s the perfect treat for dessert lovers looking to enjoy flavor without the extra calories.
- Prep Time: 3 minutes
- Cook Time: None
- Total Time: 1 day, 3 minutes (includes freezing time)
- Yield: 1 pint 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 6 fat-free cheese triangles (e.g., Laughing Cow Light)
- 15 grams dark cocoa powder (unsweetened)
- 15 milliliters liquid saccharine (or any sugar substitute)
- ¼ teaspoon xanthan gum
- 50 milliliters hot water
- Cold water (to fill up to the max line in the Ninja Creami pint container)
Instructions
- Bloom Cocoa Powder: In the Ninja Creami pint container, mix the cocoa powder with hot water until fully dissolved. This enhances the chocolate flavor.
- Add Sweetener & Cheese: Stir in the liquid saccharine and add the unwrapped fat-free cheese triangles.
- Blend Until Smooth: Use an immersion blender to combine everything into a silky mixture.
- Incorporate Xanthan Gum: Add cold water until just below the max fill line, then sprinkle in xanthan gum while blending to ensure a creamy texture.
- Freeze: Secure the lid on the pint container and freeze for at least 24 hours on a flat surface.
- Process in Ninja Creami: After freezing, place the pint in the Ninja Creami outer bowl, lock it into place, and select the “Smoothie Bowl” setting. Let it process until smooth.
- Serve & Enjoy: Scoop out your creamy chocolate cheesecake ice cream and savor immediately!
Notes
Serving Suggestions: Serve in a chilled bowl or cone and garnish with sugar-free chocolate shavings or a dusting of cocoa powder for extra flair.
Tips & Tricks:
- Sprinkle xanthan gum gradually to prevent clumping.
- Use high-quality dark cocoa powder for a richer taste.
Storage & Reheating Instructions: Store leftovers in an airtight container in the freezer for up to one month. For easier scooping, let it sit at room temperature for 10 minutes or microwave for 5–10 seconds before serving.