Description
A creamy, indulgent strawberry cheesecake protein ice cream made with cottage cheese and frozen strawberries, perfect for a cozy night in. This easy Ninja Creami recipe is packed with protein and tastes like a fancy café dessert.
Ingredients
Scale
- 1 cup cottage cheese (full-fat or 4% milkfat recommended)
- 1 cup frozen strawberries (unsweetened)
- 1 scoop vanilla protein powder (about 30g)
- 1/4 cup unsweetened almond milk (or any milk of your choice)
- 2 tablespoons powdered sweetener (optional, or to taste)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional: 1 tablespoon graham cracker crumbs (for topping)
Instructions
- Blend the cottage cheese until smooth. Add the cottage cheese to your blender and blitz on high for about 30-45 seconds. Stop and scrape down the sides, then blend again until the mixture is completely silky with no visible curds.
- Add the remaining ingredients. To the blended cottage cheese, add the frozen strawberries, vanilla protein powder, almond milk, vanilla extract, salt, and sweetener if using. Blend on high for another 30-60 seconds until everything is fully combined and the strawberries are broken down. The mixture should be thick, smooth, and a pretty pale pink color. If it looks too thick to pour, add another tablespoon of almond milk.
- Taste and adjust. Dip a clean spoon in and taste the mixture. Is it sweet enough? Does it need more vanilla? A little more salt? Adjust now before freezing. Remember that freezing dulls sweetness slightly, so make it a touch sweeter than you think you want.
- Pour into the Ninja Creami pint. Carefully pour the mixture into your clean, dry Creami pint container. Leave about 1/2 inch of headspace at the top—the mixture will expand slightly as it freezes. Tap the container gently on the counter to release any air bubbles.
- Freeze for at least 24 hours. Place the pint on a flat surface in the coldest part of your freezer. Don’t stack anything on top of it.
- Run the Creami cycle. Remove the frozen pint from the freezer and take off the lid. Place it in the outer bowl of your Ninja Creami, lock the lid into place, and select the ‘Ice Cream’ cycle. Let it run through the full cycle—it takes about 2-3 minutes.
- Check the texture. Open the lid and take a look. If the ice cream looks crumbly or dry, add a tablespoon of almond milk and run the ‘Re-spin’ cycle. If it looks too soft or melty, it might need to be colder—pop it back in the freezer for 15-20 minutes before re-spinning.
- Add toppings and serve. Scoop your finished ice cream into a bowl, sprinkle with graham cracker crumbs if you’re feeling fancy, and enjoy immediately.
Notes
Don’t skip blending the cottage cheese first for a smooth texture. Freeze for at least 24 hours for best results. If the ice cream comes out crumbly, add a tablespoon of almond milk and re-spin. For best texture, enjoy immediately after spinning. Store leftovers with plastic wrap pressed onto the surface for up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cup (half the pint
- Calories: 220250
- Sugar: 810
- Fat: 68
- Carbohydrates: 1520
- Fiber: 34
- Protein: 2530
Keywords: strawberry cheesecake, protein ice cream, Ninja Creami, high-protein dessert, healthy dessert, cottage cheese ice cream, easy ice cream