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 (may substitute with this vanilla protein)
  • 8oz full-fat cream cheese
  • 1 package natural graham crackers, about 7-8 crackers (no preservatives, artificial colors, flavors, or high fructose corn syrup)

Combine ricotta mixture, cream cheese, strawberries, and protein powder with a mixer. Place in freezer for 2-3 hours. Crush graham crackers using a food processor or smash in a plastic bag by hand. Pour crumbs onto a plate, scoop out the ice cream mixture with a tablespoon scooper and roll in the cracker crumbs. Serve immediately and store extras in the freezer. Make this easy by rolling three at a time in wax paper and placing in a plastic bag. This will make it easy to grasp 3 for a quick and healthy snack when you’re craving something sweet!

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