Ingredients:

  • 16 oz Low-Fat Cottage Cheese (4% milkfat suggested)
  • 2 Tbsp Maple Syrup (or preferred liquid sweetener)
  • 1 tsp Vanilla Extract
  • 1/8 tsp Pinch of Salt
  • 1 scoop Vanilla Whey Protein Powder OR 1/2 tsp Xanthan Gum (for binding)
  • 1-2 Tbsp Cold Milk (or preferred non-dairy milk, for re-spin)

Instructions:

  1. Combine the cottage cheese, maple syrup (or sweetener), vanilla extract, salt, and your chosen binder (protein powder or xanthan gum) into a high-speed blender.
  2. Blend the mixture thoroughly for 1–2 minutes, scraping down the sides as needed. Ensure the base is perfectly smooth with no curds or grains remaining.
  3. Pour the smooth mixture immediately into the Ninja Creami pint container, ensuring it does not exceed the maximum fill line.
  4. Snap the lid onto the pint and secure it tightly. Place the prepared pint container on a flat, level surface in the freezer. Freeze for a minimum of 24 hours until rock solid.
  5. Remove the pint from the freezer and remove the lid. Place the pint into the outer bowl, securing the outer bowl lid and inserting it into the Creami machine base.
  6. Select the 'Ice Cream' or 'Lite Ice Cream' setting and run the cycle completely.
  7. Assess the texture. If it is crumbly or powdery, create a small well in the center of the mix. Add 1–2 tablespoons of cold milk (or liquid of choice).
  8. Return the pint to the machine and select the 'Re-Spin' function. Serve immediately once the desired smooth and creamy texture is achieved.