Take a mixing bowl. Add milk, protein powder and cream cheese. Whisk until smooth and creamy. Make sure there are no lumps. This step builds the base of your ice cream. A smooth mix gives a better final texture.

Now add lemon juice, lemon zest, vanilla extract and sweetener. Mix everything again slowly. The lemon gives a fresh tangy taste. The cream cheese adds cheesecake flavor. Taste the mixture lightly and adjust sweetness if needed.

Pour the mixture into a Ninja Creami pint container. Do not overfill it. Leave some space at the top. Close the lid tightly. This helps freezing happen evenly without spills or mess.

Place the container in the freezer. Freeze it for at least 12–24 hours. The base must be fully solid. A strong freeze is important for creamy texture later. Do not skip this step or rush it.

Take out the frozen pint. Place it in the Ninja Creami machine. Use the “Lite Ice Cream” or “Protein Ice Cream” setting. Let the machine spin until smooth and creamy texture forms.

If the texture looks crumbly, use the “Re-spin” function. You can also add a splash of milk. This makes the ice cream soft and creamy again. Repeat until you get perfect smooth texture.

Scoop the ice cream into a bowl. Add lemon zest or crushed biscuits on top. Serve immediately while it is cold and creamy. Enjoy your healthy dessert without guilt.