Looking for a creamy, guilt-free treat that’s actually packed with protein? This Strawberry Cheesecake Cottage Cheese Ice Cream is a fun twist on the cottage cheese ice cream trend that’s taken the internet by storm. It’s rich, tangy, and perfectly sweet—just like cheesecake—but way healthier. And the best part? You can whip it up in no time using your Ninja Creami.
Whether you’re aiming to satisfy your sweet tooth or sneak in extra protein, this recipe delivers. Bonus: It’s so easy, anyone can make it.
Quick Recipe Details
- Hands-On Time: About 10 minutes.
- Freezing Time: 24 hours.
- Servings: 1 pint (enough for 1–2 people).
- Skill Level: Beginner-friendly—no fancy skills needed.
What You’ll Need
Ingredients:
- 11.5 oz (326 g) Strawberry Protein Shake (like Premier Protein).
- ½ cup (118 ml) Low-Fat Cottage Cheese (unsalted).
- ¼ tsp Strawberry Extract.
- ½ cup (118 ml) Fresh Strawberries (chopped).
- ½ graham cracker (crumbled).
- Optional: 1–2 tbsp Unsweetened Almond Milk.
Substitutions:
- No protein shake? Use almond milk and a scoop of protein powder.
- Need plant-based? Swap in vegan cottage cheese and milk.
- Gluten-free? Replace the graham cracker with gluten-free cookies.
Kitchen Tools:
- Ninja Creami.
- A small blender (or immersion blender).
- Measuring cups and spoons.
How to Make It
1. Blend Your Base
Pop the cottage cheese, strawberry protein shake, and extract into a blender. Blend until the mixture is velvety smooth (no lumps!). This step is key for a creamy texture.
Once it’s blended, pour the mixture into your Ninja Creami pint container. Smooth out the surface with a spoon or spatula. Freeze it for at least 24 hours. Pro-tip: Freeze it on a completely flat surface for the best results.
2. Transform It into Ice Cream
When you’re ready to dig in, grab the frozen pint and put it in your Ninja Creami machine. Use the Lite Ice Cream function to process it.
Does it look a bit crumbly? No problem. Just add a splash of almond milk (1–2 tbsp) to the center and spin it again. Repeat if needed.
3. Add the Toppings
Make a little well in the middle of your ice cream. Toss in chopped strawberries and those graham cracker crumbs. Then, use the Mix-In function to combine everything perfectly.
4. Serve and Enjoy
Scoop the finished ice cream into your favorite bowl or cone and enjoy every creamy, cheesecake-y bite! For some extra flair, sprinkle more crushed graham crackers or sliced strawberries on top.
Tips, Swaps, and Fun Ideas
Want to Switch Things Up?
- Swap strawberries for raspberries, blueberries, or even chunks of mango.
- Add a handful of chocolate chips or crushed nuts for more texture.
- Feeling fancy? Drizzle on some homemade strawberry syrup or top with whipped cream for a dessert-like vibe.
Dietary Tweaks:
- Vegan? Use plant-based protein shakes and dairy-free cottage cheese.
- Gluten-free? Skip the graham cracker or replace with gluten-free cookies.
How to Store Leftovers
Got some ice cream left? (Unlikely, but hey—it happens.) Pop the container back in the freezer with the lid on. It’ll stay fresh for about a week.
Before serving leftovers, let the ice cream thaw for 5–10 minutes—it’ll soften up and taste just as amazing. For an extra-smooth texture, you can re-spin it in the Ninja Creami.
This recipe keeps things simple, healthy, and oh-so-delicious. Whether you’re trying to sneak in more protein or just want a sweet treat you can feel good about, this Strawberry Cheesecake Cottage Cheese Ice Cream has you covered. Give it a try—you’ll be hooked!
PrintNinja Creami Strawberry Cheesecake Cottage Cheese Protein Ice Cream
A creamy, high-protein dessert that blends the tangy richness of cheesecake with the fresh sweetness of strawberries. Perfect for a guilt-free treat or post-workout indulgence!
- Prep Time: 10 minutes
- Cook Time: None
- Total Time: 24 hours 10 minutes (includes freezing time)
- Yield: 1 pint (1–2 servings) 1x
- Category: Dessert, High-Protein
- Cuisine: American
Ingredients
Ice Cream Base:
- 11.5 oz (326 g) strawberry protein shake
- ½ cup (118 ml) low-fat cottage cheese (no salt added)
- ¼ tsp strawberry extract
Mix-ins:
- ½ cup (118 ml) fresh strawberries, chopped
- ½ graham cracker, broken into pieces
Optional:
- 1–2 tbsp unsweetened almond milk (for texture adjustment)
Instructions
In a small blender, combine the strawberry protein shake, cottage cheese, and strawberry extract. Blend until completely smooth and creamy. Pour the mixture into a Ninja Creami pint container, leveling it evenly. Freeze uncovered on a flat surface for at least 24 hours at -7°F to 9°F.
After freezing, place the pint container into the Ninja Creami outer bowl. Lock it into the machine and select the “Lite Ice Cream” setting. If the ice cream appears crumbly or dry, add 1–2 tablespoons of almond milk to the center and re-spin until smooth.
Create a small well in the ice cream and add chopped strawberries and graham cracker pieces. Process using the “Mix-In” function to evenly distribute them.
Scoop into bowls or cones and enjoy immediately. For added flair, garnish with extra strawberries or graham cracker crumbs.
Notes
Serving Suggestions:
Serve chilled in bowls or cones. Add a drizzle of strawberry syrup or whipped cream for an indulgent touch.
Tips & Tricks:
- Ensure the base is blended thoroughly for a smooth texture.
- If crumbly after processing, re-spin with almond milk until creamy.
- Use ripe strawberries for maximum flavor.
Storage & Reheating:
Store leftovers in the pint container with a secure lid for up to one week in the freezer. Let sit at room temperature for 5–10 minutes before serving or re-spin in the Ninja Creami to restore creaminess.
