Ninja Creami Cottage Cheese Ice Cream arrives as a refined, protein-rich frozen dessert with a whisper of tang and a luxuriously smooth mouthfeel. Crafted for the Ninja Creami, this recipe transforms cottage cheese into a satiny, ivory ice cream that balances cream, sweetness, and bright acidity. For ideas on complementary pairings that elevate the flavor, see what pairs best with cottage cheese.
Why Make This Recipe
- Effortless Yet Elegant: Simple blending and a single Ninja Creami cycle produce a dessert that looks and tastes sophisticated.
- Minimal Ingredients: Clean, pantry-friendly components let cottage cheese shine without masking its character.
- Impressive Flavor: The natural tang of cottage cheese gives a refreshing lift, while a silky texture reads as indulgent.
What elevates this above ordinary versions is technique: blending to an ultra-smooth emulsion and a brief post-process mix-in yield a texture closer to custard than grainy frozen dairy.
Ingredients
Base:
- 2 cups full-fat cottage cheese — well-drained if very wet (cold).
- 1/2 cup whole milk or light cream — chilled for a smoother churn.
- 1/3 to 1/2 cup granulated sugar or honey — adjust to taste.
- 1 tsp pure vanilla extract.
- Pinch of fine sea salt.
Optional sauce / swirl:
- 3/4 cup fresh strawberries, pureed and gently sweetened (strained for a smooth coulis).
- Lemon zest, finely grated, for brightness.
Topping:
- Fresh berries, toasted pistachios (coarsely chopped), and a few mint leaves.
Precision notes: use chilled dairy for the best freeze; strain fruit purée through a fine sieve for a silky swirl; measure sugar by taste and texture.
How to Make Ninja Creami Cottage Cheese Ice Cream
- Blend the base: In a high-speed blender, combine the cottage cheese, chilled milk or cream, sugar, vanilla, and salt. Blend 60–90 seconds until the mixture is completely smooth and pale ivory. Mini-tip: press a spoonful between fingers — it should feel satin-smooth, not grainy.
- Taste and adjust: If the blend tastes too tangy, add a tablespoon of honey. If it feels thin, add 1–2 tablespoons more cottage cheese and reblend. Sensory cue: aim for a rich, pourable custard that ribbons slowly from a spoon.
- Strain (optional): For the ultimate silk, pass the blend through a fine-mesh sieve into the Ninja Creami pint; use a spatula to coax it through. Pro-tip: this removes any remaining curds and ensures a polished finish.
- Freeze solid: Seal the pint and freeze upright for at least 24 hours until rock-hard. Important: incomplete freezing yields uneven processing.
- Process in the Ninja Creami: Remove the pint, secure it in the Ninja Creami, and run the “Ice Cream” program. If the texture is crumbly or powdery, use the “Re-spin” function with a small splash (1–2 tsp) of milk to loosen and achieve a creamy consistency. Mini-tip: scrape down the sides between spins to reincorporate any unmixed pockets.
- Add swirls or mix-ins: Create a shallow well in the churned ice cream and spoon in chilled strawberry purée or chopped toasted nuts. Run a short “Mix-in” cycle to fold gently — stop when you see ribbons of color. Sensory cue: the finished ice cream should spread like soft butter and hold a light sheen.
How to Serve Ninja Creami Cottage Cheese Ice Cream
Serve in chilled coupe glasses or small porcelain bowls. Spoon one or two quenelles for a modern look, then drizzle a thin ribbon of strained strawberry coulis and scatter toasted pistachios and micro-mint. For a refined contrast, add a sliver of lemon zest atop each portion to awaken the palate.
How to Store Ninja Creami Cottage Cheese Ice Cream
Press a sheet of plastic wrap directly onto the surface of the ice cream, then close the pint lid to prevent ice crystals. Store in the coldest part of your freezer; consume within 7–10 days for best texture. To refresh firmness before serving, let the pint sit at room temperature for 5–8 minutes, then gently stir or run a brief “Re-spin” in the Ninja Creami. Avoid repeated thawing and refreezing.
Tips to Make Ninja Creami Cottage Cheese Ice Cream
- For ultra-smooth results, always blend until the mixture is visually homogeneous; any specks indicate further processing is needed.
- Strain fruit purées and fold them in cold to preserve bright color and aroma.
- Use a splash of cream when re-spinning to coax a silkier mouthfeel without diluting flavor.
- For techniques on achieving truly creamy textures in other dishes, see a creamiest baked mac technique for inspiration.
Variation (if any)
- Strawberry Swirl: Fold in 1/2 cup strained strawberry purée after the first spin for delicate ribbons.
- Lemon-Honey: Replace vanilla with 1½ tsp lemon zest and swap sugar for honey for floral brightness.
- Chocolate Mosaic: Add 2 Tbsp finely chopped dark chocolate during the mix-in cycle for a restrained bitter contrast.
- Savory Herb: For a sophisticated twist, blend in 1 Tbsp mascarpone and a teaspoon of finely chopped basil, serve with fig jam and toasted walnuts.
FAQs
Can I use low-fat cottage cheese?
Yes. Low-fat cottage cheese works but may produce a slightly icier texture; compensate with a tablespoon of cream or milk powder for added richness.
How long does it take before it’s ready to eat?
Freeze the pint at least 24 hours before processing. After the Ninja Creami cycle and a brief re-spin if needed, it’s ready immediately.
Can I make this without a Ninja Creami?
You can churn the base in an ice cream maker or use the freeze-and-stir method, but the Ninja Creami gives the smoothest, most consistent finish.
Conclusion
Ninja Creami Cottage Cheese Ice Cream offers a refined, modern take on frozen desserts—clean ingredients, a silky texture, and the subtle tang that cottage cheese provides. Its elegance stems from technique rather than complexity: blend thoroughly, freeze properly, and use the Creami’s precision to coax a custard-like finish. If you seek a bright fruit pairing or an alternate inspiration, consider Strawberry Cottage Cheese Ice Cream (in the Ninja Creami). Share your variations and plating photos in the comments or on social media; how would you make this dish your own?
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Ninja Creami Cottage Cheese Ice Cream
- Total Time: 1455 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refined, protein-rich frozen dessert made with cottage cheese, providing a silky texture and a refreshing tang.
Ingredients
- 2 cups full-fat cottage cheese, well-drained if very wet (cold)
- 1/2 cup whole milk or light cream, chilled
- 1/3 to 1/2 cup granulated sugar or honey, adjust to taste
- 1 tsp pure vanilla extract
- Pinch of fine sea salt
- Optional: 3/4 cup fresh strawberries, pureed and gently sweetened
- Optional: Lemon zest, finely grated
- Topping: Fresh berries, toasted pistachios, and mint leaves
Instructions
- Blend the base: In a high-speed blender, combine cottage cheese, chilled milk or cream, sugar, vanilla, and salt. Blend for 60–90 seconds until smooth.
- Taste and adjust: If too tangy, add a tablespoon of honey; if too thin, add cottage cheese and reblend.
- Strain (optional): Pass the mix through a fine-mesh sieve into the Ninja Creami pint.
- Freeze solid: Seal the pint and freeze upright for at least 24 hours until solid.
- Process in the Ninja Creami: Run the “Ice Cream” program and use the “Re-spin” function if needed.
- Add swirls or mix-ins: Create a well in the ice cream and add chilled strawberry puree or nuts, then run a short “Mix-in” cycle.
Notes
For best results, use chilled dairy and strain fruit purée for a smoother texture. Store in the coldest part of the freezer and consume within 7–10 days.
- Prep Time: 15 minutes
- Cook Time: 1440 minutes
- Category: Dessert
- Method: Blending and Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 15mg