Cottage Cheese Ninja Creami Ice Cream | High Protein Recipe

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If you’ve read any of my other recipes, you already know cottage cheese is basically my ride-or-die protein source.

It’s in my overnight oats, my smoothies, my pancakes — so of course the first thing I tried once I got my Ninja Creami was a cottage cheese version.

I’ll be honest, I was skeptical. Cottage cheese has a texture and flavor that not everyone loves straight out of the tub. But once it’s blended smooth and frozen, it disappears completely — what’s left is a genuinely creamy, high-protein “ice cream” that doesn’t taste like cottage cheese at all.

This has quickly become my favorite of the bases I’ve tried so far, mostly because the protein numbers are hard to beat.

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Why This Protein-Packed Treat Works for Zepbound & Wegovy Users

Here are just a few (of the many reasons!) this treat is perfect for your GLP-1 tummy:

• Even higher in protein than my vanilla protein base, thanks to the cottage cheese
• Under 200 calories, which equals completely guilt-free snacking (in my book anyway!)
• Genuinely creamy once blended and spun — no cottage cheese texture at all
• Low in added sugar
• A super satisfying way to end the day with a fun treat
• Easy to build other flavors from once you have the base down

My Favorite Trick

Blend the cottage cheese longer than feels necessary — a full 60 to 90 seconds. This is what breaks down the curds completely so there’s zero graininess once it’s frozen and spun.

Why I Use Cottage Cheese Instead of Greek Yogurt Here

Cottage cheese has more protein per cup than most Greek yogurts, and it also has a bit more fat, which helps the base spin into a smoother, less icy texture. It’s the same reason I lean on it so heavily in my overnight oats — it does more work per bite than a lot of other high-protein staples.

If You’re Struggling With Cravings on GLP-1…

I’ve talked before about how losing your appetite for meals doesn’t necessarily mean losing your interest in dessert. If anything, having a small, high-protein treat ready to go has made it easier for me to stay consistent, instead of white-knuckling through a craving and then overdoing it later.

This cottage cheese version has become one of my two or three go-to bases for exactly that reason.

Cottage Cheese Ninja Creami Ice Cream Recipe

A high-protein, ultra-creamy “ice cream” made from blended cottage cheese and spun in the Ninja Creami. No icy texture, no cottage cheese flavor — just a satisfying, protein-packed treat.

Estimated Nutrition (Per Serving, makes 2 servings):

Calories: ~190 | Protein: 28–30g | Fiber: 0g | Carbs: 9g | Fat: 4g

(Varies depending on cottage cheese brand and protein powder used.)

Equipment

• Ninja Creami
• or Ninja Creami Deluxe/XL
• Blender or Ice Cream Maker (see tips below if you are using something like a Cuisinart Ice Cream Maker)

Ingredients

• 1 cup full-fat or 2% cottage cheese
• 1/2 cup unsweetened almond milk (or milk of choice)
• 1/2 scoop vanilla protein powder
• 1 tbsp granulated sweetener of choice (monk fruit, allulose, or sugar)
• 1/4 tsp vanilla extract
• Pinch of salt

Optional Add-Ins

• Fresh strawberries or blueberries, folded in after spinning
• A swirl of sugar-free caramel
• Crushed graham cracker for a cheesecake feel
• Mini chocolate chips

Instructions

Step 1: Blend the Base

Add cottage cheese, almond milk, protein powder, sweetener, vanilla extract, and salt to a blender. Blend on high for 60 to 90 seconds, until completely smooth with no visible curds.

Step 2: Freeze

Pour the mixture into your Ninja Creami pint container and freeze flat for at least 24 hours.

Step 3: Spin

Remove the frozen pint and run it on the “Lite Ice Cream” or “Protein” setting. If it looks crumbly after the first spin, re-spin once more until smooth.

Step 4: Add Mix-Ins (Optional)

Use the “Mix-In” function to fold in any add-ins after the base has spun smooth.

Step 5: Serve

Scoop and serve immediately for the best texture.

Optional Protein Boost

Want to push this past 35g of protein per serving? Use a full scoop of protein powder instead of a half scoop, or add an extra 1/4 cup of cottage cheese to the base.

A Few Easy Tweaks

• No blender strong enough to fully smooth the cottage cheese? An immersion blender works well too, just blend a bit longer
• Make it a cheesecake flavor by adding a splash of lemon juice and a few crushed graham crackers as a mix-in
• Swap almond milk for Fairlife milk for an even higher-protein base
• If you don’t love cottage cheese at all, start with my vanilla protein base instead — same method, different base

Don’t Have a Ninja Creami? Make This in a Cuisinart Instead

This one works well in a traditional Cuisinart ice cream maker (or any freezer-bowl style) too — just skip the freeze-then-spin step entirely:

1. Make sure your Cuisinart freezer bowl has been in the freezer for at least 16–24 hours ahead of time.
2. Blend the cottage cheese base as written above — really make sure it’s fully smooth, since a churned texture shows graininess more than a milled one does.
3. Pour the liquid base directly into the frozen bowl and churn according to your machine’s instructions, usually 20–25 minutes, until it reaches a soft-serve consistency.
4. Enjoy immediately as soft-serve, or transfer to a freezer-safe container and freeze for 2+ hours for a firmer, scoopable texture.

Because cottage cheese has more fat than a lot of protein bases, this version tends to churn up especially creamy in a traditional ice cream maker.

Hope this becomes one of your regulars too.

Other Protein Ice Cream Recipes You’ll Love:

• Vanilla Protein Ninja Creami
• Root Beer Float Protein Ice Cream recipe
• Chocolate Peanut Butter Ninja Creami Ice Cream

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