Let Me Tell You Why I’m Obsessed With This Ninja Creami Cottage Cheese Ice Cream
Alright, so—let me paint a quick picture: it’s a hot Sunday afternoon, I’m half-melting on the couch, and my kids are rifling through the freezer like raccoons on a snack mission. But, plot twist! Instead of the usual sugar bomb ice cream, I hand them this homemade Ninja Creami ice cream made from cottage cheese. Cue my son’s suspicious side-eye. (Honestly, I was skeptical the first time, too.)
But here’s the thing—it’s actually, genuinely good. Not just “better-for-you” good. I don’t know if it’s the creamy texture or the fact that I can mix in whatever random toppings are languishing in my pantry. Maybe it’s just the smug feeling that I managed to sneak some protein into dessert. Either way, I’ve made this more times than I care to admit, and it’s sort of become my new summer party trick.
Why You’ll Love This (Or At Least Tolerate It)
I make this when I want something sweet but don’t want to feel like a total slug afterward. My family goes nuts for this because they can never tell it’s made from cottage cheese (seriously, they ask for seconds). This is my go-to when I want to impress my gym-obsessed pals, too. But I’ll be honest: the first time I blended cottage cheese into ice cream my blender almost staged a walkout. Now, though, I’m kind of a convert. Plus, it’s so customizable, you could probably make it every week and never have the same flavor twice.
And if you’re like me and sometimes can’t be bothered to wait for things to freeze properly, don’t worry—there’s a hack for that below.
What You’ll Need (And What I Swap In a Pinch)
- 1.5 cups cottage cheese: I use full-fat for creaminess, but if all you have is low-fat, it’ll work. My grandmother would only use Hood brand, but honestly, store brand is fine.
- ¼ cup honey or maple syrup: Sometimes I use agave if I’m out of everything else. Or a couple of tablespoons of sugar, though it doesn’t blend in as smoothly.
- ½ teaspoon real vanilla extract: Go nuts—if you like almond, try that. Or just skip it, no biggie.
- Pinch of salt: Don’t overthink it. A gentle shake from the salt shaker is enough.
- Mix-ins (totally optional): Chocolate chips, crushed cookies, berries, peanut butter, whatever makes your heart sing. I once threw in crushed up pretzels and it was... interesting.
How To Make It (With Occasional Wandering Off Topic)
- Toss the cottage cheese, honey (or whatever sweetener you grabbed), vanilla, and salt into a blender or food processor. Blend the daylights out of it until it’s totally smooth. This is where I usually sneak a taste—sometimes I add a pinch more sweetener if I’m feeling wild.
- Pour the mixture into your Ninja Creami pint container. Scrape down the sides, because honestly, you paid for all that cottage cheese and you should use every last bit.
- Freeze for at least 12 hours. Or, if you’re me and forget to plan ahead, I’ve rushed it with 8 (it’s a bit softer but no one at my house complains).
- When you’re ready, stick the pint in the Ninja Creami, select “Ice Cream” mode, and let it do its magic. Don’t worry if it looks a little crumbly at first—just hit “Re-spin.” Sometimes I’ve had to do it twice. Happens to the best of us!
- Now toss in your mix-ins and use the “Mix-In” function. Or just stir them in by hand if you feel rebellious.
Stuff I’ve Learned (So You Don’t Have To Do It The Hard Way)
- If you use fat-free cottage cheese, it’ll be more icy than creamy. Still edible, but not my favorite.
- Sweetness level is personal—sometimes honey tastes way stronger than maple, so taste as you go.
- Speaking of taste, don’t over-blend after adding mix-ins or you’ll just end up with a weird mush. Been there.
- Actually, I find it works a bit better if you let the pint sit on the counter for 5 minutes before spinning. It softens up just right.
Variations I’ve Tried (Some Good, Some...Not So Much)
- Chocolate peanut butter: Add 2 tablespoons cocoa powder and a big dollop of peanut butter before blending. Tastes kind of like a protein cup.
- Berries and honey: Toss a handful of frozen berries in before blending. On second thought, don’t overdo it or it gets watery.
- Espresso chip: I stirred in some instant espresso powder once—amazing, but definitely not for kids unless you want them bouncing off the walls.
- One flop: I tried adding mashed banana once. It was...strange. Maybe you’ll like it, but my family vetoed it hard.
If You Don’t Have a Ninja Creami...
Honestly, the Ninja Creami makes it easy, but you can pour the blended mixture into a loaf pan and freeze. Just stir every hour or so for a few hours to break up the ice crystals. It won’t be quite as dreamy, but it’ll work in a pinch. I’ve even seen folks use popsicle molds—gives you little protein pops!
Storing (Not That It’ll Last Long)
Keep it in the Ninja Creami pint with the lid on in the freezer. It’ll last a week or so, though honestly, in my house it never makes it past day two. You might need to let it soften a few minutes before scooping once it’s been in there for a while.
How I Serve It (Besides Standing at the Freezer with a Spoon)
Sometimes I go classic and drizzle a little extra honey on top. Other times, I crumble up graham crackers (my husband’s favorite) or toss in some berries. And if it’s just me, I’ll eat it straight out of the pint—no judgment.
Mistakes I’ve Made (So You Don’t Have To)
- Once, I tried to blend everything by hand. Don’t do it—just trust the blender.
- I once tried rushing the freezing step. Regretted it. The texture just isn’t the same.
- And don’t skip the salt! It makes a difference, even if it’s just a pinch.
FAQ (People Actually Ask Me This Weirdly Often)
- Does this taste like cottage cheese? Not really! It’s more like tangy cheesecake. My kids have no clue.
- Can I use Greek yogurt instead? Sure, but it gets a bit tarter and less creamy. Still good, though.
- What if I don’t have honey or maple syrup? White sugar works; I’ve even tried monkfruit sweetener. The texture’s a bit different, but it’ll do the job.
- How much protein is in this? Depends on your cottage cheese, but I’d guess 18-24g per serving. (Not a nutritionist—just a hungry mom!)
- Where do you get your Ninja Creami? I grabbed mine on Amazon, but I’ve seen local kitchen stores carry them too. Ninja’s site sometimes has deals.
One last thing—if you’ve never tried blending cottage cheese for dessert, you’re in for a surprise. It’s a bit of a leap of faith, but trust me, it’s worth it. If you end up inventing a new flavor combo, let me know; maybe you’ll inspire my next kitchen experiment (or kitchen disaster, who knows).
Ingredients
- 2 cups low-fat cottage cheese
- ⅓ cup honey or maple syrup
- ½ cup unsweetened almond milk
- 1 teaspoon pure vanilla extract
- ¼ teaspoon sea salt
- ½ cup mini dark chocolate chips
- ½ cup fresh strawberries, chopped
- 1 tablespoon chia seeds (optional)
Instructions
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1Add cottage cheese, honey (or maple syrup), almond milk, vanilla extract, and sea salt to a blender. Blend until completely smooth and creamy.
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2Pour the blended mixture into the Ninja Creami pint container. Seal and freeze for at least 8 hours or overnight until solid.
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3Remove the container from the freezer and process in the Ninja Creami according to the manufacturer’s instructions until smooth and creamy.
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4If desired, add mini dark chocolate chips, chopped strawberries, and chia seeds. Use the 'Mix-In' function to evenly distribute the add-ins.
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5Serve immediately for a soft-serve texture or freeze for an additional 1-2 hours for a firmer ice cream.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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