Cottage Cheese Ninja Creami

Craving a creamy, chocolatey dessert that won’t wreck your diet? This Ninja Creami cottage cheese ice cream is my go-to for satisfying sweet tooth cravings with over 20g of protein per serving. It’s so easy and tastes like a dream. Let’s get started!

• Prep Time: 10 minutes
• Freeze Time: 24 hours
• Processing Time: 5-10 minutes
• Total Time: ~24 hours 15 minutes
• Servings: 2 (½ pint each)
• Difficulty: Super easy
• Equipment: Ninja Creami 
• Dietary Info: High-protein, gluten-free, keto-friendly with tweaks

Picture a hot summer evening—I’m beat from a gym session and craving ice cream. But store-bought pints were either sugar bombs or tasted like cardboard. While scrolling X for ideas, I found a post raving about cottage cheese in Ninja Creami recipes. I was like, “Cottage cheese? No way!” But curiosity won, and after a few tries, I was hooked. Blending cottage cheese makes it super creamy, like gelato, and this chocolate version is rich, fudgy, and keeps me full. I’ve tweaked it over a dozen batches to get it just right. If you love fitness or just want a healthier treat, this is your jam. Ready to make it?

Here’s what you need for this high-protein chocolate ice cream. I’ve included my favorite brands to make shopping easy.

• 1 cup full-fat cottage cheese
• ½ cup unsweetened almond milk
• 2 tbsp instant chocolate pudding mix
• 1 tbsp unsweetened cocoa powder
• 2 tbsp monk fruit sweetener
• 1 tsp vanilla extract
• 2 tbsp heavy cream

• What to Do: Toss 1 cup cottage cheese, ½ cup almond milk, 2 tbsp pudding mix, 1 tbsp cocoa powder, 2 tbsp monk fruit sweetener, 1 tsp vanilla, and 2 tbsp heavy cream (if using) into a blender. Blend on high for 1-2 minutes until silky.
• My Tip: A high-powered blender works best. An immersion blender in a tall container is okay too.
• Time: 5 minutes

• What to Do: Pour the mix into a Ninja Creami pint container, keeping below the max fill line. Pop on the lid and freeze flat for 24 hours.
• My Tip: Write the date on the lid to track freezing time.
• Time: 24 hours

• What to Do: Take the pint out (let it sit 5 minutes if super hard). Place in the Ninja Creami and hit “Lite Ice Cream.”
• My Tip: If it’s powdery, add 1 tbsp almond milk and re-spin once or twice.
• Time: 5-10 minutes

• What to Do: Mix in 2 tbsp chocolate chips or almonds using the “Mix-In” setting or a spoon.
• My Tip: Freeze mix-ins for 5 minutes to prevent them from melting the ice cream.
• Time: 2 minutes

• What to Do: Scoop into chilled bowls or cones. Sprinkle with cocoa powder or extra chips for flair.
• My Tip: Chill bowls for 5 minutes to keep them cold.
• Time: 1 minute

I’ve goofed this recipe a few times, so here’s how to get it perfect.

• Blend Like Crazy: Curds make it icy, so blend until super smooth.
• Go Full-Fat: Full-fat cottage cheese is creamier, but low-fat’s fine for lighter diets.
• Re-Spin if Needed: Powdery texture? Add a splash of milk and spin again.
• Freeze Flat: A tilted pint can mess up the Ninja Creami blade.

• Overfilling: I spilled mix everywhere once—stick to the max fill line.
• Rushing the Freeze: Less than 24 hours gave a weird texture. Plan ahead.
• Grainy Sweeteners: Erythritol was gritty; use liquid monk fruit for keto.

• Keep in the Ninja Creami pint with the lid for up to 2 weeks.
• Or use a sealed container with plastic wrap to block freezer burn.

• Re-spin with 1 tbsp milk for creamy results.
• Or thaw 10-15 minutes at room temp for soft-serve.

Don’t microwave—it turns into a soupy mess.

Here’s the nutrition scoop, based on my tests. explains why protein-packed desserts rock.

• Calories: ~180
• Protein: 20g
• Fat: 6g
• Carbs: 8g (4g net carbs with keto options)

• Varies with cottage cheese (4% vs. low-fat) or milk.
• Mix-ins add ~50 calories.

Blend, freeze in a loaf pan for 4-6 hours, and scoop after thawing 10-15 minutes. It’s less creamy but still tasty.

Full-fat, small curd like Good Culture for smooth, rich results.

Use sugar-free pudding, liquid monk fruit, and almond milk or heavy cream.

Protein-heavy mixes do that. Add 1 tbsp milk and re-spin.

Yep, but full-fat tastes richer.

This chocolate cottage cheese ice cream is my secret weapon for guilt-free treats. My first scoop blew me away—fudgy, creamy, and packed with 20g of protein! I learned the hard way to blend thoroughly after a few icy batches. The cottage cheese tang blends so well with chocolate, and dark chocolate chips make it feel fancy. I love scooping it into chilled bowls with a cocoa sprinkle for that chef vibe. Try it and play with flavors—strawberry next for me! Share your creations in the comments or on Pinterest. What mix-ins will you add?