Lemon Cheesecake Protein

Steps

1. Microwave 30 g full-fat cream cheese2 tbsp full-fat cream cheese2 tbsp cream cheese45 g full-fat cream cheese45 g full-fat cream cheese1½ oz cream cheese in a large bowl for 10 seconds to soften it.
2. Whisk in 2 tbsp granulated sweetener2 tbsp granulated sweetener2 tbsp allulose or a 1:1 granulated sweetener3 tbsp granulated sweetener3 tbsp granulated sweetener3 tbsp allulose or a 1:1 granulated sweetener, 1 tbsp sugar-free instant vanilla pudding mix1 tbsp sugar-free instant vanilla pudding mix1 tbsp sugar-free instant vanilla pudding mix1½ tbsp sugar-free instant vanilla pudding mix1½ tbsp sugar-free instant vanilla pudding mix1½ tbsp sugar-free instant vanilla pudding mix, 2 tsp finely grated lemon zest2 tsp finely grated lemon zest2 tsp finely grated lemon zest1 tbsp finely grated lemon zest1 tbsp finely grated lemon zest1 tbsp finely grated lemon zest and 1 tsp vanilla extract or paste1 tsp vanilla extract or paste1 tsp vanilla extract1½ tsp vanilla extract or paste1½ tsp vanilla extract or paste1½ tsp vanilla extract until smooth.
3. Add 200 g plain Greek yogurt or skyr190 ml plain Greek yogurt or skyr¾ cup + 1 tbsp plain nonfat Greek yogurt300 g plain Greek yogurt or skyr290 ml plain Greek yogurt or skyr1¼ cups plain nonfat Greek yogurt, 140 ml semi-skimmed milk140 ml semi-skimmed milk½ cup + 1 tbsp 2% milk210 ml semi-skimmed milk210 ml semi-skimmed milk¾ cup + 2 tbsp 2% milk, 25 g vanilla protein powder65 ml vanilla protein powder¼ cup vanilla protein powder40 g vanilla protein powder95 ml vanilla protein powder⅓ cup + 1 tbsp vanilla protein powder and 30 ml fresh lemon juice2 tbsp fresh lemon juice2 tbsp fresh lemon juice45 ml fresh lemon juice3 tbsp fresh lemon juice3 tbsp fresh lemon juice. Blend with a stick blender until completely smooth.
4. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
5. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Lite Ice Cream.
6. Expect it to look powdery after the first spin. That is normal for protein ice cream.
7. If it looks crumbly or powdery, add 15 ml semi-skimmed milk1 tbsp semi-skimmed milk1 tbsp 2% milk25 ml semi-skimmed milk1½ tbsp semi-skimmed milk1½ tbsp 2% milk and run Re-spin.
8. Still powdery? Add another splash of milk and Re-spin once more.
9. With a spoon, dig a hole about 4 cm1½ in wide down to the bottom of the tubpint. Add 25 g digestive biscuits or graham crackers60 ml digestive biscuits or graham crackers¼ cup graham crackers40 g digestive biscuits or graham crackers90 ml digestive biscuits or graham crackers¼ cup + 2 tbsp graham crackers, then run Mix-in.

To serve: Scatter a few extra graham crumbs on top.