This is hands down the best vanilla base recipe I’ve tried for the Ninja Creami! If you’re unfamiliar, the Ninja Creami is a game-changing ice cream maker that has taken the internet by storm, especially for its ability to create high-protein, low-calorie treats. It’s seriously life-changing. I spent a few extra minutes setting up the photo for this post, so it might look a little more melty than it really is. But don’t worry—scroll down to see the video, and you’ll get a clear look at just how thick and creamy it turns out. It’s honestly amazing.
Equipment
- Ninja Creami ice cream maker
Ingredients
- 1/2 cup 2% low-fat cottage cheese (113 g)
- 1 cup unsweetened almond milk (240 g)
- 1/2 tsp vanilla extract
- 1 scoop vanilla whey protein powder (31 g)
- 1 tbsp Jell-O sugar-free white chocolate pudding mix (7 g)
- 1/2-1 tsp sweetener (to taste)
- Pinch of salt
Instructions
- Blend the cottage cheese and almond milk in a blender until smooth. Pour the mixture into the Creami pint.
- Add the remaining ingredients and mix thoroughly using a frother, whisk, fork, or whatever works for you. Cover with a lid and freeze for at least 8 hours.
- Spin the mixture on the “light ice cream” setting. Once done, remove the lid, add 1 tbsp of water, and re-spin.
- Add your favorite mix-ins (run on the “mix-in” setting) or enjoy the vanilla base as is!
Notes
- If you want to get rid of the thin icy layer where the blade doesn’t hit, run the frozen base under hot water for 1-2 minutes before mixing.
Nutrition
- Serving size: 1 pint
- Calories: 265 kcal
- Carbohydrates: 18 g
- Protein: 38 g
- Fat: 7 g
- Fiber: 1 g
