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Ninja Creami Cheesecake Protein Ice Cream

Ninja Creami Cheesecake Protein Ice Cream
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A creamy, high-protein frozen dessert with the tangy flavor of classic cheesecake, made smooth and scoopable using the Ninja Creami. This recipe delivers 18g of protein per serving without compromising on richness or texture.

Ingredients

Scale
  • 1 cup full-fat Greek yogurt
  • 1 cup full-fat cottage cheese
  • 1 scoop (30g) vanilla whey protein powder
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice, freshly squeezed
  • 1/4 cup graham cracker crumbs
  • 1/4 tsp kosher salt
  • 2–3 tbsp whole milk or unsweetened almond milk, if needed for consistency

Instructions

  1. In a blender or food processor, combine 1 cup full-fat Greek yogurt, 1 cup full-fat cottage cheese, 1 scoop vanilla whey protein powder, 2 tbsp honey, 1 tsp vanilla extract, 1 tbsp lemon juice, and 1/4 tsp kosher salt. Blend on medium speed for 1-2 minutes until completely smooth and no lumps remain; this ensures a creamy base and even distribution of protein for a consistent texture. Scrape down the sides with a spatula halfway through to incorporate all ingredients thoroughly.
  2. Taste the mixture and adjust sweetness if desired by adding more honey or a sugar-free syrup in small increments; the mixture should be slightly sweeter than preferred as freezing dulls sweetness. If the consistency is too thick for pouring, add milk one tablespoon at a time while blending until it reaches a pourable state similar to thick pancake batter, which prevents over-thinning and maintains richness.
  3. Pour the blended mixture into a Ninja Creami pint container, leaving about 1/2 inch of space at the top to allow for expansion during freezing. Use a spatula to smooth the top evenly; this minimizes air pockets and ensures uniform freezing for optimal processing later.
  4. Secure the lid tightly on the pint container and place it on a level surface in the freezer. Freeze for at least 24 hours, or until completely solid; this step is crucial because a fully frozen base yields a creamier texture when processed in the Ninja Creami, preventing iciness.
  5. After freezing, remove the pint from the freezer and let it sit at room temperature for 5-10 minutes to slightly soften the edges; this allows the Creami blade to process the mixture more evenly without straining the machine. Avoid thawing too much, as a partially frozen core is ideal for the ice cream setting.
  6. Place the pint in the Ninja Creami machine and secure the outer bowl and lid according to the manufacturer’s instructions. Ensure the container is centered and locked in place to prevent vibrations or uneven processing during operation.
  7. Select the ‘Ice Cream’ setting on the Ninja Creami and start the machine; it will process for 1-2 minutes until the mixture becomes smooth and creamy, stopping automatically. Listen for a consistent whirring sound and watch for the mixture to pull away from the sides, indicating proper aeration and texture development.
  8. Once the cycle completes, open the lid and check the texture; if it appears crumbly or icy, use the ‘Re-spin’ function for an additional 30-60 seconds to break down ice crystals and achieve a smoother consistency. Avoid over-processing, as this can cause melting and a grainy outcome.
  9. If adding graham cracker crumbs, sprinkle 1/4 cup evenly over the processed ice cream in the pint. Use the ‘Mix-in’ setting on the Ninja Creami for 30 seconds to incorporate the crumbs uniformly, or fold them in manually with a spatula for a chunkier texture that mimics cheesecake crust.
  10. Serve the ice cream immediately for a soft-serve consistency, scooping it into bowls or cones. For a firmer, scoopable texture similar to traditional ice cream, return the pint to the freezer for 1-2 hours before serving to allow it to set further.
  11. To store leftovers, cover the pint tightly with its lid or plastic wrap to prevent freezer burn and odor absorption. Freeze for up to 1 month; for best texture and flavor, consume within a week, as prolonged storage can lead to ice crystal formation.
  12. If the ice cream becomes too hard after storage, let it sit at room temperature for 5-10 minutes before scooping, or process it briefly in the Ninja Creami on the ‘Re-spin’ setting to restore creaminess. Avoid microwaving or thawing completely, as this can compromise the protein structure and make it watery.

Notes

Store in an airtight container in the freezer for up to 1 month; for optimal quality, eat within a week. No reheating is needed—simply thaw slightly if too hard. For a protein boost, consider adding an extra 1/2 scoop of protein powder to the base mixture, increasing protein to about 22g per serving.

Nutrition

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