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Two ivory vanilla cottage cheese ice cream scoops in a white bowl.

Vanilla Cottage Cheese Protein Ice Cream

Cottage cheese blends into a smooth vanilla base with milk and a little dry milk powder. This is a spoonable frozen dessert made in a Ninja CREAMi, with two snack portions per pint. Plan ahead: the machine processes a fully frozen base rather than freezing it for you.
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Prep Time 10 minutes
Freezing Time 1 day
Total Time 1 day 15 minutes
Servings 2 servings
Calories 187 kcal

Ingredients
  

  • 1 cup 2% cottage cheese
  • 1/2 cup 2% milk plus 1 tbsp reserved for processing
  • 1/4 cup nonfat dry milk powder about 0.6 oz
  • 1 tbsp granulated sugar
  • 1 tsp vanilla extract

Instructions
 

  • Blend cottage cheese, 1/2 cup milk, dry milk powder, sugar and vanilla until completely smooth. Refrigerate the separate 1 tablespoon milk until processing time.
  • Pour the smooth base into one compatible standard 16-fl-oz (473 mL) Ninja CREAMi pint. Keep below its MAX FILL line; chill any excess separately rather than overfilling. Cover and freeze upright on a level surface for at least 24 hours at 0°F or below.
  • Follow your model’s assembly and safety instructions. Process the flat, fully frozen base on LITE ICE CREAM (LIGHT ICE CREAM on some models). This is written for standard NC300-series pints, not a Deluxe or Swirl container. Do not process a tilted frozen block, loose ice cubes or a solid block of unblended fruit.
  • If crumbly after the first cycle, add the reserved 1 tablespoon liquid and RE-SPIN. If already creamy, stir in that tablespoon instead so the listed ingredient amount remains the same. Do not add unlimited liquid; further additions change the estimate. Divide the entire finished pint into two equal portions.