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.)