Ingredients
Scale
- 16 oz Full-fat (4%) Cottage Cheese
- 2 tbsp Honey or Maple Syrup (or sugar-free alternative)
- 1 tsp Pure Vanilla Extract
- 1 scoop Vanilla Protein Powder (optional, for extra boost)
- 1/4 cup Unsweetened Almond Milk (if needed for consistency)
- A pinch of Sea Salt
Instructions
- Place the cottage cheese, sweetener, vanilla extract, protein powder, and sea salt into a high-speed blender. Blend on high until the mixture is completely smooth and no cheese curds remain. This step is crucial for achieving that professional ice cream texture.
- Pour the smooth mixture into a clean Ninja Creami pint container. Secure the lid and place the pint on a level surface in your freezer. Let it freeze for a full 24 hours. Ensuring the surface is level prevents the blade from catching during the processing phase.
- Remove the pint from the freezer and take off the lid. Insert the pint into the Ninja Creami outer bowl and lock it into the machine. Select the “Lite Ice Cream” or “Ice Cream” function. Let the machine work its magic as it shaves the frozen block into a creamy consistency.
- If the mixture looks a bit crumbly after the first spin, add a splash of almond milk to the center and hit the “Re-Spin” button. Once it is perfectly creamy, use a spoon to create a hole in the middle, add your favorite mix-ins like graham cracker crumbs or chocolate chips, and use the “Mix-in” setting.
- Cook Time: 24 hours 10 minutes