Let me tell you something: I was a skeptic. Cottage cheese… in *ice cream*? Sounded like someone lost a bet. But one day, out of sheer curiosity (and a little desperation for something cold that didn’t involve a pint of guilt), I gave it a go. And let me tell you, it’s creamy. It’s rich. It’s a total summer win. You throw a few ingredients into a blender, freeze it, hit it with the Ninja Creami magic, and voilà—scoopable, dreamy goodness that doesn’t come with a side of regret. The tang from the cottage cheese? Actually kind of genius. It makes the sweetness pop and gives you this frozen cheesecake vibe that’s ridiculously satisfying. If you’ve got a sweet tooth, a spoon, and about five minutes, you’re in. Don’t worry if your first batch looks a little wonky—it happens. Just re-spin. That’s part of the Creami charm. Ice cream with character, made by people who eat standing in front of the freezer at midnight. (No judgment. I’m people.)

1) Key Takeaways
2) Easy Cottage Cheese Ice Cream Recipe
3) Ingredients for Cottage Cheese Ice Cream
4) How to Make Cottage Cheese Ice Cream
5) Tips for Making Cottage Cheese Ice Cream
6) Making Cottage Cheese Ice Cream Ahead of Time
7) Storing Leftover Cottage Cheese Ice Cream
8) Try these Desserts next!
9) Cottage Cheese Ice Cream Recipe
10) Nutrition

1) Key Takeaways

You only need 5 ingredients and a blender. That’s it.
Full-fat cottage cheese makes a difference in creaminess.
Ninja Creami works wonders, but re-spin if it gets crumbly.
This is a high-protein dessert that doesn’t taste like one.

2) Easy Cottage Cheese Ice Cream Recipe

Let me be straight with you. The first time I heard about cottage cheese ice cream, I made a face. You probably did too. But here we are, curious and mildly hopeful. Let me just say, this is not your typical TikTok trend that fades after three scrolls. It actually delivers.

Why do I call this easy? Because it literally is. No stovetop. No egg yolks. No need to churn for 40 minutes while questioning your life choices. Just toss things in a blender, freeze the mix, and let the Ninja Creami take over the hard part. The results? Creamy, cheesecake-like ice cream that you’ll be scooping straight from the container while standing at the fridge door.

And hey, this isn’t just dessert. This is ninja creami protein ice cream recipe easy. It’s low-effort, high-reward, and just customizable enough to make you feel like a kitchen wizard.

3) Ingredients for Cottage Cheese Ice Cream

1 cup cottage cheese: Go for full-fat if you can. It makes a smoother, creamier base that feels rich without being heavy. I tried low-fat once. It was okay. But full-fat? That’s where the magic lives.

2 tablespoons honey or maple syrup: You pick. Honey gives a mellow sweetness, maple syrup adds a hint of something earthy. Use more if you’re the type who always needs “just a little more sweet.”

1 teaspoon vanilla extract: This is where we sneak in that classic ice cream flavor. Vanilla softens the tang of the cottage cheese and gives everything that nostalgic ice cream shop vibe.

A pinch of salt: It’s not optional. Salt pulls the flavors together. Without it, things fall flat. Trust me, a tiny pinch changes everything.

1/2 cup chopped frozen fruit: I like cherries or strawberries, but this part’s totally up to you. Mango works. Blueberries too. Whatever frozen stuff you’ve been ignoring in your freezer, go wild.

4) How to Make Cottage Cheese Ice Cream

Step 1. Throw everything into a blender. Yes, all of it. Don’t overthink it. Just go for it. Lid on. Blend away.

Step 2. Blend until smooth. Like, really smooth. No chunks. We’re not making chunky salsa here. Give it a minute. Maybe two. Let it work.

Step 3. Pour the mix into your Ninja Creami pint container. It’ll look like yogurt soup. That’s normal. Stick it in the freezer for a full 24 hours. Not less. I tried to cheat once. Don’t be me.

Step 4. After the freeze, grab the pint, put it in the Creami, and hit the “Ice Cream” setting. Don’t walk away yet. You’ll want to see what happens.

Step 5. If it looks dry or crumbly after the first spin, don’t panic. Hit “Re-spin.” That button is your best friend. It usually fixes everything. Like therapy, but for your dessert.

Step 6. Eat it as is, or top with extras. Fruit, nuts, a drizzle of chocolate—go wild. Just maybe don’t eat the whole thing in one go. (But also… no judgment.)

5) Tips for Making Cottage Cheese Ice Cream

Use full-fat cottage cheese. I know, I already said that, but it bears repeating. If you want this to feel like real-deal ice cream, fat is your friend.

Let your blender do the work. Seriously, give it a full minute or two. The smoother the base, the better your Ninja Creami will handle the spin. This is where ninja creami protein ice cream recipe easy gets its dreamy texture.

Don’t overthink the mix-ins. If you want to keep it healthy, toss in fruit. Want dessert vibes? Crushed Oreos or mini chocolate chips make it fun. This recipe bends to you. It’s why I keep making it, over and over again.

6) Making Cottage Cheese Ice Cream Ahead of Time

You can totally prep the base in advance. Blend it, freeze it, forget it. That’s what I did on a Tuesday night when I had zero motivation. Come Wednesday? Boom. Ice cream ready to spin.

Just don’t skip the full freeze. If the center isn’t frozen solid, the Creami will fight you. Mine once sounded like it was chewing gravel. Wait the full 24 hours, and you’ll be good.

If you’re batch-making, label those pints. Otherwise, you’ll end up playing mystery freezer roulette. “Is this ice cream or frozen hummus?” Don’t ask how I know.

7) Storing Leftover Cottage Cheese Ice Cream

So you actually had leftovers? Impressive. Pop the lid back on the Creami pint and toss it in the freezer. It’ll harden again, but that’s normal.

Next time you want to eat it, pull it out, give it a re-spin, and enjoy. The re-spin button really does all the heavy lifting.

If it ever gets too icy or loses its texture, splash in a tablespoon of milk before spinning. Works like a charm every time.

8) Try these Desserts next!

9) Cottage Cheese Ice Cream Recipe