ENEasyNinjaRecipe.com
Cottage cheese ice cream made in the Ninja CREAMi served in a bowl, stock photo matching the recipe

protein-recipes

Cottage Cheese Ice Cream with Ninja CREAMi

Cottage Cheese Ice Cream with Ninja CREAMi: viral high-protein Ninja CREAMi recipe with just a few ingredients, a matching photo, 190 kcal and 19 g of protein per serving.

Preparation
5 min
Freezing
24 hrs
Total time
24 hrs 5 min
Servings
2
Difficulty
Easy
Machine modelsNinja CreamiNinja Creami DeluxeNinja Creami Breeze

Nutrition

Nutrition

Calories
190 kcal
Protein
19 g
Carbs
12 g
Fat
5 g
Sugar
8 g

Rate this recipe

Rate this recipe

Leave your rating

0

Ingredients

  • 300 g full-fat cottage cheese (4% milkfat)
  • 120 ml milk or lactose-free milk
  • 40 g maple syrup, honey or granulated sweetener, to taste
  • 1.5 tsp pure vanilla extract
  • 1 pinch of fine salt
  • 20 g mix-in of choice, such as chocolate chips or berries (optional)

Instructions

  1. 1

    Blend the base

    Add the cottage cheese, milk, sweetener, vanilla and salt to a blender and blend for 60 to 90 seconds until completely smooth, with no curds left.
  2. 2

    Taste and adjust

    Taste the base at room temperature and add more sweetener if needed, because freezing dulls sweetness.
  3. 3

    Fill the pint

    Pour the base into the Ninja CREAMi pint, staying below the MAX FILL line.
  4. 4

    Freeze 24 hours

    Cover the pint and freeze it flat on a level shelf for at least 24 hours.
  5. 5

    Run Ice Cream

    Place the pint in the machine and select the Ice Cream program (use Lite Ice Cream for low-fat bases).
  6. 6

    Re-spin if needed

    If the texture looks powdery or crumbly, add 1 tbsp cold milk and run Re-spin until creamy.
  7. 7

    Add mix-ins

    To fold in chips or fruit, make a hole in the center and use the Mix-in program, then serve right away.

Tips

  • Blend until absolutely smooth: any curds left in the base turn into a grainy, sandy texture after spinning.
  • Full-fat cottage cheese at 4% milkfat gives the creamiest scoop; low-fat versions freeze harder and almost always need a Re-spin.
  • Cold reduces perceived sweetness, so make the base taste slightly sweeter than you want before freezing.
  • Let the pint rest 5 to 10 minutes at room temperature before the first spin if it is frozen rock solid.

Variations

  • Chocolate: blend in 15 g unsweetened cocoa powder and 10 g extra sweetener.
  • Strawberry cheesecake: add 60 g strawberries to the base and fold a crushed graham cracker in as a mix-in.
  • Coffee: dissolve 1 tsp instant espresso in the milk before blending.
  • Extra protein: add 1 scoop (30 g) of vanilla whey plus an extra splash of milk to keep the base smooth.

FAQ

Does it actually taste like cottage cheese?

No. Once the base is blended completely smooth and spun in the CREAMi, the tangy curd flavor disappears and you get a creamy, mildly cheesecake-like ice cream.

What cottage cheese is best?

Full-fat cottage cheese at 4% milkfat blends smoothest and freezes creamiest. Low-fat works but needs a Re-spin and often an extra tablespoon of milk.

Do I have to add sweetener?

Yes, at least a little. Cottage cheese is naturally tangy, so 30 to 40 g of maple syrup, honey or a sugar substitute balances the flavor.

How much protein does it have?

This base delivers about 19 g of protein per serving from the cottage cheese alone, and more if you add a scoop of whey.

Can I make it without a blender?

No. Blending is essential to break down the curds; a fork or whisk leaves a grainy texture that the CREAMi cannot fix.

Which Ninja CREAMi program should I use?

Use the Ice Cream program for a full-fat base or Lite Ice Cream for low-fat versions, and Re-spin whenever the texture looks crumbly.

Related recipes

Related recipes

SEO

Guide and tips

Explore ingredients, texture, freezing time and recipe variations for better Ninja Creami results.