Strawberry Cheesecake Ice Cream Fat Bombs
Prep Time10 mins
Total Time10 mins
- 1 cup strawberries
- 3/4 cup cream cheese softened
- 1/4 cup coconut oil
- 2 tablespoons heavy whipping cream
- 2 tablespoons Truvia
- 1 tablespoon vanilla extract
Pour all your ingredients in a blender or food processor (I love my Ninja) and blend until smooth and creamy.
Scoop strawberry mixture into silicon ice cube trays (easy to pop out fat bombs) and place in the freezer.
Ready to serve in an hour. Keep frozen until ready to serve.
Serving: 2g | Calories: 54kcal | Carbohydrates: 1.1g | Protein: 0.6g | Fat: 5.3g | Saturated Fat: 4.1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 10mg | Sodium: 22mg | Potassium: 0mg | Fiber: 0.1g | Sugar: 0.8g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg