This High-Protein Matcha Ninja Creami turns a vanilla cottage cheese ice cream base into a thick, creamy matcha dessert.
I use Fairlife milk, fat-free cottage cheese, vanilla protein powder, pudding mix, and a full tablespoon of matcha. The cottage cheese blends completely smooth, so you get the creamy texture and extra protein without tasting or seeing curds in the finished pint.
The matcha flavor is definitely noticeable. This is not a vanilla ice cream with a tiny amount of matcha added for color. It tastes more like a frozen matcha latte, especially when you add the optional vanilla coffee creamer or syrup.
You can eat it straight from the pint after re-spinning, or add white chocolate chips on the Mix-In setting. Matcha and white chocolate already work well together, and the chips add a little crunch to an otherwise smooth pint.
Try These Next
For another high-protein Ninja Creami made with a cottage cheese base, try my Fruity Pebbles Ninja Creami (High-Protein).
You may also like my Blueberry Cobbler Ninja Creami Recipe (High-Protein) or High Protein Butter Pecan Ninja Creami.
For more matcha recipes, try my Chewy Matcha Protein Cookies Recipe Healthy Easy or Matcha White Chocolate Cottage Cheese Cookie Dough.
Why You'll Love This Recipe
Strong Matcha Flavor: One tablespoon of matcha gives the pint a real green tea flavor instead of just making vanilla ice cream slightly green.
Creamy Cottage Cheese Base: The cottage cheese adds body and protein once it is blended completely smooth.
Easy to Make: Blend the base, freeze it, and let the Ninja Creami handle the rest.
Customizable Sweetness: The optional vanilla creamer or syrup can soften the stronger, slightly bitter edge of matcha.
White Chocolate Option: White chocolate chips add sweetness and crunch without covering up the matcha.
A Full Pint: The recipe makes one large Ninja Creami pint that can be eaten as one serving or divided into smaller portions.
Ingredients
See the recipe card at the bottom of the post for the complete measurements.
- Fairlife 2% milk
- Fat-free cottage cheese
- Vanilla protein powder
- Sugar-free vanilla pudding mix
- Vanilla extract
- Matcha powder
- Vanilla coffee creamer or vanilla coffee syrup, optional
- White chocolate chips, optional
Ingredient Notes
Fairlife 2% Milk
Fairlife 2% milk adds more protein than standard milk and gives the base a little more richness than fat-free milk.
The small amount of fat also helps the finished pint taste more like ice cream. You can use another milk, but thinner plant-based milks may produce an icier texture.
Fat-Free Cottage Cheese
Cottage cheese gives this Ninja Creami most of its thick, creamy body.
It needs to be blended until completely smooth before freezing. A handheld frother is not strong enough to fully remove the cottage cheese curds, so I recommend using a blender for this recipe.
Once it is blended with the milk, protein powder, vanilla, and matcha, it should look like a smooth green shake.
Different cottage cheese brands contain different amounts of liquid. A wetter cottage cheese may create a slightly softer base, while a thicker brand can make the pint denser.
Vanilla Protein Powder
Vanilla protein powder adds sweetness, vanilla flavor, and most of the additional protein.
I use a whey and casein blend because it gives Ninja Creami bases a thicker texture than many whey-only powders. You can use code BAKEDLEAN for a discount on PE Science protein powder.
Other protein powders may work, but they can change the flavor and consistency. Plant-based powders are often more absorbent and may create a thicker or slightly chalkier base.
Sugar-Free Vanilla Pudding Mix
The pudding mix thickens the base and helps reduce iciness after freezing.
You only need 1 tablespoon. Adding more does not automatically make the pint creamier and can give it an overly thick or gummy texture.
Add the dry pudding powder directly to the blender. Do not prepare it according to the package instructions.
Vanilla Extract
Vanilla extract softens the earthy flavor of the matcha and gives the base more of a matcha latte flavor.
It also works with the optional white chocolate chips without making the pint taste overly sweet.
Matcha Powder
This recipe uses 1 tablespoon of matcha powder, which gives it a bold matcha flavor.
Matcha can taste grassy or slightly bitter, especially when used in a large amount. The milk, vanilla protein powder, pudding mix, and optional vanilla creamer help balance it.
You can use ceremonial or culinary matcha. Ceremonial matcha is generally smoother and brighter, while culinary matcha is usually stronger and less expensive for recipes.
I would use a matcha that you already enjoy. An old or poor-quality matcha can taste dull or unusually bitter no matter how much sweetener you add.
Vanilla Coffee Creamer or Syrup
The vanilla creamer or syrup is optional.
Use it when you prefer a sweeter matcha latte flavor or when your matcha has a stronger bitter edge. Coffee creamer may also add a little extra richness, while a vanilla syrup mostly adds sweetness and flavor.
Because brands vary, this ingredient can change the calories and sugar in the pint.
White Chocolate Chips
White chocolate and matcha work especially well together because the sweetness balances the earthy green tea flavor.
Add the chips only after the ice cream is smooth. Make a hole in the center of the pint, add the chips, and use the Mix-In setting.
Why This Matcha Ninja Creami Works
A good Ninja Creami base needs enough liquid to freeze properly and enough body to become creamy when it is spun.
The Fairlife milk provides the main liquid. Cottage cheese, protein powder, and pudding mix make the base thicker so it does not taste like shaved ice after spinning.
The cottage cheese also brings some natural creaminess without requiring heavy cream. Once blended, it works almost like a thick dairy base rather than remaining visibly curdled.
Matcha can clump when it is stirred directly into cold liquid. Blending the entire base solves that problem and distributes the powder evenly throughout the pint.
The first spin may still look crumbly or powdery. That does not mean the recipe failed. The Re-Spin cycle continues breaking down the frozen base until it becomes smoother.
Equipment
Ninja Creami
This recipe is written for a standard Ninja Creami pint.
Do not fill the container above the MAX FILL line. The machine needs enough room to process the frozen base safely.
Blender
Use a blender instead of only stirring or frothing the ingredients.
The blender needs to remove the cottage cheese curds and break up any clumps of protein powder or matcha before the base is frozen.
Ninja Creami Pint Container
Freeze the mixture directly in the pint container that fits your machine.
Set it on a level surface in the freezer so the top freezes flat. A pint frozen at an angle can be harder for the machine to process evenly.
How to Make a High-Protein Matcha Ninja Creami
1. Blend the Base
Add the Fairlife milk, fat-free cottage cheese, vanilla protein powder, sugar-free vanilla pudding mix, vanilla extract, matcha powder, and optional vanilla creamer or syrup to a blender.
Blend until completely smooth.
Stop and scrape down the sides when needed, then blend again until you cannot see any cottage cheese curds, matcha clumps, or dry protein powder.
The base should look smooth and evenly green before it goes into the pint.
2. Fill the Ninja Creami Pint
Pour the blended matcha mixture into your Ninja Creami pint container.
Check that the mixture remains below the MAX FILL line. Do not keep adding liquid just to fill the entire container.
Place the storage lid on the pint.
3. Freeze the Pint
Set the pint on a flat surface in the freezer.
Freeze for at least 24 hours, or until the entire base is completely solid.
The top should freeze level. Do not place the container on a tilted freezer shelf or against something that causes it to lean.
4. Prepare the Frozen Pint
Remove the pint from the freezer and take off the storage lid.
Run the outside of the container under warm water for about 60 seconds. Focus on the sides and bottom without pouring water directly onto the frozen ice cream.
This helps loosen the frozen base from the walls of the container and can reduce the icy ring that sometimes forms around the outside.
5. Spin on Lite Ice Cream
Place the frozen pint into the outer bowl and install it in the Ninja Creami.
Press the Lite Ice Cream button for the first spin.
When the cycle finishes, remove the pint and check the texture.
6. Re-Spin Until Creamy
The first spin may look dry, crumbly, or powdery. This is common with low-fat, high-protein Ninja Creami recipes.
Place the pint back in the machine and press Re-Spin.
Check it again after the cycle. If the ice cream still looks dry, add 1 to 2 tablespoons of milk to the center and re-spin once more.
Do not add a large amount of liquid. Too much milk can turn a thick pint into a soft shake.
7. Add the White Chocolate Chips
Once the matcha ice cream is smooth and creamy, make a hole down the center of the pint.
Add 1 tablespoon of white chocolate chips.
Place the pint back into the machine and press the Mix-In button.
The Mix-In cycle distributes the chips without completely blending them into the ice cream.
8. Serve
Eat the matcha Ninja Creami immediately for the smoothest texture.
You can serve it directly from the pint or scoop it into a bowl. Add a few extra white chocolate chips on top when you want more crunch.
Expert Tips
Blend the Cottage Cheese Completely
Do not leave visible cottage cheese curds in the base.
The Ninja Creami processes frozen ingredients, but it should not be relied on to blend cottage cheese as smoothly as a regular blender before freezing.
Break Up the Matcha Clumps
Matcha tends to clump when added to liquid.
Blending is the easiest fix. You can also sift the matcha into the blender when your powder has a lot of compacted lumps.
Expect a Strong Matcha Flavor
One tablespoon is a generous amount of matcha for one pint.
The finished ice cream should taste like matcha, not just vanilla ice cream with green coloring. Use the optional vanilla syrup or creamer when you prefer a sweeter flavor.
Freeze the Pint Flat
A level frozen surface helps the Creami blade move through the pint more evenly.
Make sure the container is sitting upright and flat for the entire freezing time.
Do Not Panic After the First Spin
A powdery first spin is normal for many high-protein Creami recipes.
Use Re-Spin before adding extra liquid. The pint may become creamy without needing any additional milk.
Add Liquid Slowly
When the second spin is still dry, add only 1 to 2 tablespoons of milk.
You can add more later, but you cannot remove it after the pint becomes too soft.
Use Mix-In Only After the Base Is Creamy
Do not add the white chocolate chips before the first spin.
Get the ice cream smooth first, then add the chips using the Mix-In setting.
How Much Matcha Should You Use?
This recipe uses 1 tablespoon because it is meant to have a bold matcha flavor.
Matcha strength varies by brand. Some culinary matcha powders taste more intense or bitter than a smoother ceremonial-grade powder.
When you are unsure about your matcha, you can taste the blended base before freezing. It should taste slightly stronger and sweeter than you want the finished ice cream to taste because freezing dulls sweetness and flavor.
Do not judge the texture before freezing. The unfrozen base will look like a thick shake rather than ice cream.
Variations and Mix-Ins
White Chocolate Matcha Creami
Use the optional white chocolate chips and run them through the Mix-In cycle.
You can also add a few extra chips over the top right before serving.
Vanilla Matcha Latte Creami
Add the optional vanilla coffee creamer or vanilla syrup to make the pint taste sweeter and more like a coffee-shop matcha latte.
Coconut Matcha Creami
Add unsweetened coconut flakes using the Mix-In setting.
Coconut adds chew and works well with the earthy matcha flavor.
Matcha Cheesecake Creami
Replace the vanilla pudding mix with cheesecake pudding mix.
This changes the original recipe, but it will give the base more of a tangy cheesecake flavor.
Matcha Graham Cracker Creami
Add crushed graham crackers using the Mix-In setting.
The crackers soften slightly as they mix into the ice cream and give the pint more of a dessert flavor.
Storage and Re-Spinning
This Ninja Creami is best immediately after the final spin.
When you have leftovers, smooth the top of the ice cream into a flat, even layer before placing the lid back on the pint. Return it to the freezer.
The leftovers will freeze solid again.
When you are ready to eat them, run the outside of the pint under warm water and process it again using the same Lite Ice Cream and Re-Spin method.
Do not re-spin a pint with a deeply uneven surface or a large frozen peak. Smooth the top before refreezing.
I do not recommend storing the spun ice cream at room temperature or in the refrigerator. Keep it frozen.
Frequently Asked Questions
What Type of Matcha Is Best for Ninja Creami Ice Cream?
Both ceremonial and culinary matcha can work.
Ceremonial matcha is generally smoother, brighter, and more expensive. Culinary matcha is stronger and made for combining with other ingredients, which makes it a practical choice for ice cream.
Use a fresh matcha that you like. Matcha that has been open for a long time may lose its bright color and taste dull or bitter.
Why Does My Matcha Ice Cream Taste Bitter?
Matcha naturally has some earthy bitterness, and this recipe uses a full tablespoon.
The bitterness may be stronger when you use an intense culinary matcha or an older powder. The optional vanilla creamer or syrup can help balance it.
Do not keep adding extra matcha just to make the color greener. More powder will also make the flavor stronger.
Does Matcha Ice Cream Contain Caffeine?
Yes.
Matcha naturally contains caffeine, so this recipe is not caffeine-free. The exact amount depends on the matcha brand and how much caffeine it contains per serving.
Keep that in mind when eating the pint later in the evening.
Can I Use Culinary-Grade Matcha?
Yes.
Culinary matcha is made to be mixed with dairy, sweeteners, and other ingredients. It is often less expensive than ceremonial matcha and can have a stronger flavor.
A smoother ceremonial matcha may produce a brighter and less bitter pint, but it is not required.
Why Is My Ninja Creami Powdery After the First Spin?
High-protein, lower-fat frozen bases frequently look powdery after the first cycle.
Use the Re-Spin setting. If it remains dry after re-spinning, add 1 to 2 tablespoons of milk and process it again.
Should I Add Milk Before Re-Spinning?
Not automatically.
Re-spin the pint once without adding liquid. Add a small amount of milk only if it remains crumbly or dry.
Adding milk too early can make the finished texture thinner than necessary.
Can I Make This Without Cottage Cheese?
The cottage cheese is an important part of this specific recipe. It adds protein, thickness, and creaminess.
Replacing it will change the texture and nutrition. Greek yogurt may work as an alternative, but the pint will taste tangier and has not been tested as part of this exact recipe.
Does the Ice Cream Taste Like Cottage Cheese?
The cottage cheese should not be noticeable once it is blended completely smooth with the milk, matcha, vanilla, protein powder, and pudding mix.
Using a blender is important. A base with visible cottage cheese curds is more likely to have an uneven texture.
Can I Make It Without Protein Powder?
Leaving out the protein powder will change the sweetness, protein, and texture of the base.
This exact recipe was written with one scoop of vanilla protein powder, so removing it would require additional testing.
Can I Use Whey Protein Powder?
A whey protein powder may work, but the texture can differ by brand.
I prefer a whey and casein blend because it helps give the pint more body. Whey-only powder may produce a softer, icier, or more powdery first spin depending on its formula.
Can I Use Almond Milk?
You can, but the texture may be icier and the pint will contain less protein than one made with Fairlife milk.
A thin plant-based milk does not provide the same richness or dairy protein as 2% milk.
Can I Make This Without Pudding Mix?
The pudding mix helps thicken and stabilize the base.
You could leave it out, but the final pint may be icier and thinner. This exact version was tested with 1 tablespoon of pudding mix.
Can I Make This Without a Ninja Creami?
This recipe is specifically designed to be frozen solid and processed in a Ninja Creami.
A standard blender cannot safely process the base in the same fully frozen state. You would need to use a different freezing and churning method, so the results would not be the same.
You Might Also Like
Continue with these high-protein Ninja Creami recipes:
- Fruity Pebbles Ninja Creami (High-Protein)
- Blueberry Cobbler Ninja Creami Recipe (High-Protein)
- High Protein Butter Pecan Ninja Creami
- High Protein Ninja Creami Oreo Ice Cream
- High Protein Cherry Cheesecake Ninja Creami
For more matcha recipes, try:
Final Thoughts
This High-Protein Matcha Ninja Creami is for people who actually want to taste the matcha.
The cottage cheese and Fairlife milk make the base thick and creamy, while vanilla protein powder and pudding mix help balance the earthy flavor. The optional vanilla creamer makes it sweeter, and the white chocolate chips give the final pint a little crunch.
Do not worry when the first spin looks powdery. Re-spin it, add a small splash of milk only when needed, and it should come together into a smooth matcha ice cream.
Tag me at @bakedlean when you make it.
High-Protein Matcha Ninja Creami
Ingredients
- 1 cup Fairlife 2% milk
- 1 cup fat-free cottage cheese
- 1 scoop vanilla protein powder
- 1 tablespoon sugar-free vanilla pudding mix
- 0.5 teaspoon vanilla extract
- 1 tablespoon matcha powder
- 1 tablespoon vanilla coffee creamer or vanilla coffee syrup
- 1 tablespoon white chocolate chips
Method
- Add the Fairlife milk, cottage cheese, vanilla protein powder, pudding mix, vanilla extract, matcha powder, and optional vanilla creamer or syrup to a blender.
- Blend until completely smooth. Make sure there are no cottage cheese curds or clumps of matcha left in the base.
- Pour the mixture into a Ninja Creami pint container. Make sure the mixture stays below the MAX FILL line.
- Place the lid on the pint and freeze it on a flat surface for at least 24 hours, or until completely solid.
- Remove the frozen pint from the freezer. Run the outside of the container under warm water for about 60 seconds to help loosen the frozen base from the sides.
- Place the pint into the Ninja Creami and spin it once using the Lite Ice Cream setting.
- Check the texture after the first spin. It will often look powdery or crumbly at this point, which is normal.
- Place the pint back into the machine and use the Re-Spin setting. If it still looks dry after the re-spin, add 1 to 2 tablespoons of milk and re-spin it again.
- Once the matcha ice cream is smooth and creamy, you can eat it as-is or add the optional white chocolate chips.
- To add the white chocolate chips, make a small hole in the center of the ice cream, pour them in, and run the Mix-In setting. Serve immediately for the creamiest texture.
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