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Cheesecake and raspberry ice cream on a stick


  1. Mix the yoghurt, milk and protein powder together. If required, add a little sweetener (e.g. erythritol).
  2. Divide the yogurt mixture between the silicone popsicle molds. Leave about 5 mm space for the raspberry layer. Place the ice cream in the freezer for about 30 minutes to freeze.
  3. Mix the raspberries with the lime juice and optionally a little sweetener. Pour the mixture onto the firm frozen yoghurt layer, add a stick to the ice cream popsicle and place in the freezer for at least 2 hours.
  4. Remove the ice cream from the mold, cover with melted white chocolate and sprinkle with a few freeze-dried raspberries. Place the ice cream back in the freezer for about 30 minutes.

Nutri-Plus wishes you bon appétit!
Created by: @steffi.veganlife

Zutaten für das Cheesecake-Himbeer-Eis

100 g pflanzlicher Joghurt
35 ml pflanzliche Milch
35 g 3K Protein Cheesecake
100 g Himbeeren
15 ml Limettensaft
Nach Belieben Süße (z.B. Flave Drops Cheesecake)
100 g weiße Schokolade
Nach belieben gefriergetrocknete Himbeeren