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High-Protein Keto Ninja Creami Ice Cream

High-Protein Keto Ninja Creami Ice Cream - recipe card
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This rich, creamy vanilla ice cream is loaded with protein and low in carbs, thanks to cottage cheese and Greek yogurt. The Ninja Creami turns the simple base into a smooth, scoopable frozen treat that rivals any premium ice cream. Perfect for a keto-friendly dessert that keeps you full.

Ingredients

Scale
  • 1 cup full-fat cottage cheese
  • 1 cup full-fat plain Greek yogurt
  • 1/2 cup heavy whipping cream
  • 1/4 cup powdered erythritol (or to taste)
  • 1 tsp vanilla extract
  • 1/4 tsp fine sea salt
  • 1 scoop (30g) unflavored or vanilla whey protein isolate (optional, for extra protein)

Instructions

  1. In a blender, combine the cottage cheese, Greek yogurt, heavy whipping cream, powdered erythritol, vanilla extract, and fine sea salt. Blend on high speed for 45-60 seconds, until the mixture is completely smooth and no curds remain. Scrape down the sides halfway through if needed.
  2. If using, add the whey protein isolate and blend for another 15-20 seconds until fully incorporated. The mixture should be thick but pourable, similar to pancake batter.
  3. Pour the mixture into a Ninja Creami pint container, filling it no more than two-thirds full to allow for expansion during freezing. Secure the lid.
  4. Freeze the pint on a level surface for at least 24 hours, or until completely solid. For best results, freeze for 24-48 hours.
  5. Remove the pint from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly. This helps prevent a crumbly texture.
  6. Install the pint into the Ninja Creami outer bowl and lock it into the machine. Select the ‘Ice Cream’ program and process. If the mixture looks crumbly after the first spin, add 1-2 tablespoons of heavy cream or unsweetened almond milk and re-spin using the ‘Re-spin’ button.
  7. Once the desired consistency is reached, scoop into bowls and serve immediately. For a firmer scoop, freeze for an additional 30 minutes after processing.

Notes

Store leftovers in the pint container with a lid in the freezer for up to 2 weeks. To reheat, let it soften at room temperature for 5-10 minutes or microwave in 10-second intervals until scoopable. For a dairy-free version, substitute coconut cream and vegan protein powder, but note that protein content will be lower. If you prefer a different flavor, omit vanilla and add 1 tbsp unsweetened cocoa powder for chocolate or 1/2 tsp mint extract for mint chip (fold in sugar-free chocolate chips after processing).

Nutrition

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Find it online: https://thehighproteinrecipes.com/high-protein-keto-ninja-creami-ice-cream/