Ninja Creami strawberry ice cream made with cottage cheese turns out incredibly smooth and creamy. Using cottage cheese gives the base a rich texture and adds protein without needing protein powder. Simple ingredients result in a delicious strawberry flavor and a satisfyingly creamy finish.
I recently picked up a small tub of cottage cheese to test in the Creami and was impressed — this is the creamiest strawberry batch I’ve made so far. It’s easy to make and great for anyone who wants a protein boost in their ice cream without adding powders. This recipe is now one I’ll repeat often: straightforward, tasty, and reliably creamy.
Ingredients
- Cottage cheese
- Strawberries
- Sugar
- Milk
- Vanilla extract
How to make Ninja Creami strawberry ice cream
Start by dicing the strawberries and placing them in the Ninja Creami container. Add the sugar and let the mixture sit for 5–10 minutes so the strawberries release their juices and form a light syrup.
After the fruit has macerated, mash the strawberries and sugar with a fork until they reach a chunky syrup consistency.
Add the cottage cheese directly to the Creami container, then pour in the milk and vanilla. Stir well so the base is evenly combined — you may still see small pieces of strawberries and cottage cheese curds, which will blend during processing.
Once combined, freeze the pint upright on a flat surface for at least 24 hours. A level freeze ensures even processing in the Ninja Creami.
After freezing, remove the pint and briefly run warm water over the outside of the container to loosen the edges. Place it in the Ninja Creami and process on the Lite Ice Cream setting. If the result is crumbly, add about one tablespoon of milk and run the spin again. The finished ice cream should be smooth and creamy.
Serve directly from the pint or scoop into bowls and enjoy.
Leftovers can be smoothed and frozen again for later or reprocessed in the Creami if they become too firm.
Recipe tips
- Let the strawberries sit with the sugar for at least 5 minutes before mashing so they release juice and soften.
- Freeze the pint on a flat, level surface. If frozen at an angle it may not process correctly in the Creami.
- For stored leftovers, level the top before refreezing. Reprocess if needed or scoop directly if the texture remains scoopable.
More Ninja Creami recipes
- Cottage cheese Ninja Creami
- Ninja Creami key lime pie ice cream
- Ninja Creami matcha ice cream
- Ninja Creami strawberry frozen yogurt
- Ninja Creami cake batter ice cream
- Ninja Creami Dole Whip
- Ninja Creami vanilla ice cream
Ninja Creami Strawberry Ice Cream
Pin Recipe
Equipment
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Ninja Creami
Ingredients
- 1 cup diced strawberries (about 7 medium strawberries)
- ⅓ cup sugar
- 1 cup cottage cheese
- ¼ cup milk
- ½ teaspoon vanilla extract
Instructions
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Add diced strawberries and sugar to the Ninja Creami container. Let sit for 5 minutes, then mash the strawberries with a fork.
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Add cottage cheese, milk, and vanilla extract to the container. Stir to combine thoroughly.
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Place the lid on the Creami pint and freeze on a flat surface for at least 24 hours.
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Remove from the freezer and run a little warm water along the outside of the container.
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Process on the LITE ICE CREAM setting. If the ice cream is crumbly, add about a tablespoon of milk and spin again.
Notes
- Let the strawberries sit in the sugar for at least 5 minutes before mashing so they release juices and soften.
- Freeze the pint on a level surface. Freezing at an angle can cause uneven processing and may strain the Creami.
- If you have leftover ice cream, smooth the top before refreezing. Reprocess if needed before serving again or scoop directly if the texture is scoopable.
Nutrition
If nutrition info is shown, values are based on an online calculator and are estimates. Please verify using your own data.