Ingredients:
Cheesecake Swirl:
1 scoop vanilla whey protein* (30 g)
1 teaspoon unflavored gelatin
1/4 teaspoon salt
6 packets of granulated stevia
1/2 cup nonfat plain Greek yogurt (115 g)
2 tablespoons fat free cream cheese (32 g)
1 cup unsweetened cashew milk
1/2 teaspoon vanilla extract
1/2 teaspoon lemon juice
Raspberry Swirl:
1 scoop vanilla or raspberry-flavored whey protein* (30 g)
1 teaspoon unflavored gelatin
1/4 teaspoon salt
6 packets of granulated stevia
2 cups fresh or frozen raspberries, thawed and pureed (240 g)
1 cup unsweetened cashew milk

Method:
1. Cheesecake Swirl: Combine the first four dry ingredients in a bowl. Add the Greek yogurt and mix until completely combined. Transfer the mixture to the ice cream maker and add the remaining ingredients. Use the ice cream maker according to manufacturer instructions. Pour into a sealable bowl and store in the freezer.
2. Raspberry Swirl: Combine the first four dry ingredients in a bowl. Add the cashew milk gradually, stirring continuously so that the dry ingredients fully incorporate into the liquid without clumping. Mix in the raspberry puree and pour everything into an ice cream maker. Use the ice cream maker according to manufacturer instructions.
3. When both portions of ice cream have been prepared, remove the cheesecake ice cream from the freezer and thaw slightly until workable. In a large bowl swirl the ice creams together. Enjoy!

Nutrition Facts (4 servings):
135 Calories
Fat: 12 g
Carbs: 12 g
Protein: 17 g

* Using different powders may change the taste, consistency, and nutritional value of the ice cream.

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