Ninja CREAMi Cottage Cheese Ice Cream
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 110 g Fat free cottage cheese
- 110 g 0% fat Greek yogurt
- 1 tsp Vanilla extract
- 2 tablespoons Maple syrup
- 3 tablespoons Cocoa powder
- 250 ml Skim milk
Method
- Add all of the ingredients to the Ninja Creami pint tub.
- Mix well. We used a milk frother for this. There may still be some of the cottage cheese curds, but they will go when the ice cream is spun.
- Put the lid onto the pint container and freeze for 24 hours.
- Remove the lid and put the frozen tub into the outer bowl and put on the outer bowl lid. Put into the Ninja Creami machine and set to the frozen Yogurt setting and spin. This may result in a crumbly texture.
- Replace the tub in the machine and press Respin. This may take 1-2 more re-spins to achieve the perfect creamy consistancy.
- Add any mix-ins and return the tub to the machine. Press the mix-ins button.