Ingredients
Equipment
Method
- Combine milk, yoghurt or cottage cheese, protein powder if using, sweetener, vanilla, and any flavour additions in a blender. Blitz until completely smooth, around 30 seconds on high. If using cottage cheese, make sure there are zero lumps.
- Pour the blended base into the Ninja Creami pint container. Fill to the MAX FILL line. Do not overfill. Secure the lid.
- Place the pint container in the freezer on a flat, level surface. Freeze for a minimum of 8 hours; 12 hours is the reliable standard. The surface should be completely flat when frozen.
- Take the pint out of the freezer and leave it on the bench for exactly 5 minutes. This helps the machine process the frozen base more smoothly and improves the final texture.
- Lock the pint into the Ninja Creami outer bowl, attach it to the machine, and select Ice Cream. Let the full cycle run without interrupting. It takes about 2 minutes.
- After the first spin, check the texture. If it is crumbly rather than creamy, press Re-spin and let it run again. This is normal with high-protein bases, and a second spin almost always fixes it.
- For mix-ins, use a spoon to hollow out a well in the centre of the ice cream, add your chosen mix-ins, then press Mix-In on the machine so they fold through without being pulverised.
- Serve straight from the pint with a long spoon, or scoop into bowls. If refreezing for later, press the lid back on and return to the freezer. Re-spin briefly before serving again.
Nutrition
Notes
Freeze the base for at least 8 hours, though 12 hours gives the most reliable texture. Do not fill above the MAX FILL line. Temper the frozen pint on the bench for 5 minutes before spinning. If the texture is crumbly after the first cycle, use the Re-spin setting. For best results, use full-fat dairy, blend cottage cheese until completely smooth, and add a pinch of salt to lift the flavour. Spun pints keep in the freezer for up to 2 weeks and should be re-spun briefly before serving again.
