Ingredients
Creami Ice Cream Base
- 150 g fat-free cottage cheese
- 120 ml skim milk
- 31 g vanilla protein powder whey and casein blend recommended
- 10 g granulated sweetener such as Splenda Granulated
- 7 g sugar-free instant vanilla pudding mix
- 6 g butter powder
- 1 tsp vanilla extract
Mix-Ins
- 28 g low-fat cream cheese chilled or slightly softened, added during Mix-In cycle
- 0.5 serving zero-sugar vanilla or yellow cake baked, cooled, cut into cubes, and fully frozen
Method
- Bake zero-sugar yellow or vanilla cake according to package instructions. Let cool completely, cut ½ serving into small bite-sized cubes, and freeze in a single layer until solid.
- Add fat-free cottage cheese, skim milk, vanilla protein powder, granulated sweetener, sugar-free instant vanilla pudding mix, butter powder, and vanilla extract into a high-speed blender.
- Blend on high for 45 to 60 seconds until completely smooth with no remaining cottage cheese curds visible.
- Pour the blended liquid into a Ninja Creami pint container, staying below the MAX FILL line. Secure the lid and freeze upright on a flat shelf for at least 24 hours.
- Remove frozen pint from freezer, lock into outer bowl assembly, and process on the Light Ice Cream setting.
- If the ice cream looks dry or crumbly after the first spin, add 1 tablespoon of skim milk to the center and run the Re-Spin cycle once.
- Dig a 1-inch wide well straight down the center of the spun ice cream. Add the low-fat cream cheese pieces and pre-frozen cake cubes into the center well, then run the Mix-In cycle once before serving.