This Low Carb Strawberry Cottage Cheese Ice Cream is made in the Ninja Creami with fresh strawberries and creamy cottage cheese, with just 6g carbs and 8g protein per serving. It's no-sugar-added, diabetic-friendly, and made with 5 simple ingredients.
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- Why this Low Carb Strawberry Cottage Cheese Ice Cream Recipe Works
- Ingredients for Low Carb Strawberry Cottage Cheese Ice Cream
- Step by step instructions
- How to Make Strawberry Cottage Cheese Ice Cream in the Ninja Creami
- Recipe Tips
- Variations & Swaps
- Macros and Nutrition
- Storage
- Frequently Asked Questions
- More low carb ninja creami recipes
- Recipe Card
Living with diabetes means ice cream was the first thing I gave up until I figured out how to make it work. Keeping my blood sugar stable through low-carb eating has changed everything, and recipes like this one prove you don't have to choose between enjoying food and managing your health.
If you're looking for more low carb Ninja Creami ideas, these are some of my favourites:
Why this Low Carb Strawberry Cottage Cheese Ice Cream Recipe Works
- Cottage cheese is low carb and blends into a creamy, protein-rich base
- Greek yogurt adds extra protein and a subtle tang that balances the sweetness
- Unsweetened vanilla almond milk keeps it light without loading up on sugar
- A sugar free sweetener like allulose or monk fruit keeps it diabetic friendly with minimal impact on my blood sugar
- The heavy cream respin is the game changer; it transforms a dry, crumbly base into creamy, scoopable ice cream
Ingredients for Low Carb Strawberry Cottage Cheese Ice Cream
- Fresh strawberries: Fresh gives the best flavour and colour in the base. Frozen can work but will add extra water and make it more icy, pat them dry if using frozen
- Cottage cheese: Full-fat gives the creamiest result. 2% works, avoid fat-free as it can make the base icy
- Greek yogurt: Use plain, unsweetened, it adds protein and a slight tang that complements the strawberry flavour
- Sweetener: Allulose is the best choice for frozen desserts; monk fruit and erythritol work too
- Unsweetened vanilla almond milk: Keeps carbs low while adding a subtle vanilla note. Any unsweetened non-dairy milk works as a swap
- Heavy whipping cream: Added during the respin only if the base comes out dry or crumbly. 1-2 tablespoons is all you need to turn it silky and scoopable
* See the recipe card for a complete list of ingredients and measurements.
Step by step instructions
How to Make Strawberry Cottage Cheese Ice Cream in the Ninja Creami
STEP 1: Blend the base: Add all ingredients except the heavy cream to a blender and blend until smooth
STEP 2: Freeze: Pour into your Ninja Creami pint and freeze for 24 hours
STEP 3: Spin: Process on the Lite Ice Cream setting
STEP 4: Respin if needed: If the base is dry or crumbly, add 1-2 tablespoons of heavy cream and respin until silky and scoopable
Top with fresh strawberries and serve.
Recipe Tips
- Blend until completely smooth. Cottage cheese curds left in the base will affect the final texture
- Freeze for a full 24 hours minimum. Under-frozen bases are the number one reason Ninja Creami ice cream comes out dry or crumbly
- Running warm water on the outside of the pint for 30 seconds helps the machin process the base evenly from the outside in
- If the base comes out dry or powdery after the first spin, add 1-2 tablespoons of heavy cream and respin. This is normal with high protein, low fat bases
- Serve immediately after spinning for the best texture. Refreezing firms it back up fast
Variations & Swaps
- No Ninja Creami: Blend and freeze the ice cream mizture in a loaf pan and stir every 30 minutes for 2-3 hours until creamy and scoopable
- Chocolate strawberry: Add 1 tablespoon of cocoa powder to the base before blending
- Strawberry cheesecake: Add 1 tablespoon of cream cheese to the blend for a richer, tangier flavour
- Extra protein: Stir in a scoop of low-carb unflavoured or vanilla protein powder before freezing
Macros and Nutrition
This low carb strawberry cottage cheese ice cream delivers 8g of protein at just 91 calories per serving, with only 6g of carbs.
| Nutrient | Per Serving |
|---|---|
| Calories | 91 |
| Fat | 4g |
| Total Carbs | 6g |
| Fiber | 1g |
| Sugar | 5g |
| Protein | 8g |
| Servings | 4 |
Want to keep your meals this balanced all week? Check out my 14-Day Low Carb Meal Plan for a full week of diabetic friendly eating.
Storage
- Store in the Ninja Creami pint with the lid on
- Keep frozen for up to 2 weeks
- To re-serve, respin on the Respin setting or let sit 5 minutes before scooping
- Texture is best fresh but respinning restores the creaminess
Frequently Asked Questions
Yes. Blend all ingredients, pour into a loaf pan, and freeze. Stir every 30 minutes for 2-3 hours until you reach a creamy, scoopable texture. It won't be quite as smooth as the Ninja Creami version but it works.
Allulose is the top choice for frozen desserts. Unlike erythritol, it stays soft when frozen and won't make the base icy or grainy. Monk fruit blended with allulose also works well. Avoid pure erythritol on its own as it tends to harden and crystallize in the freezer.
It can be a smart dessert choice. Cottage cheese is high in protein and low in sugar, and when paired with a sugar free sweetener and low carb ingredients like almond milk, the total carb count stays low. This recipe comes in at 6g of carbs and 8g of protein per serving. As always, individual responses to food vary, so monitor how it fits into your personal eating plan.
Recipe Card
Low Carb Strawberry Cottage Cheese Ice Cream (Ninja Creami)
Ingredients
- 1 cup sliced fresh strawberries
- 1 cup cottage cheese
- ¼ cup greek yogurt 2%
- ¼ cup powdered sweetener sugar substitute
- ½ cup unsweetened vanilla almond milk
- Add 1-2 tablespoon heavy whipping cream for respin if needed
Instructions
- Use the multiplier above to adjust quantities based on your machine: 1X for Original 7 in 1 (16 ounces) and 1.5X for Deluxe (24 ounces).
- Add the strawberries, cottage cheese, Greek yogurt, sweetener, and almond milk to a blender
- Blend on high until completely smooth with no curds or chunks remaining
- Pour the blended base into your Ninja Creami pint, secure the lid, and place on a flat, level surface in the freezer
- Freeze for a full 24 hours minimum before spinning
- Remove the pint from the freezer, take off the lid, and place into the Ninja Creami outer bowl. Lock in place and process on the Lite Ice Cream setting
- Check the texture. If the base looks dry, powdery, or crumbly, add 1-2 tablespoons of heavy whipping cream, create a well in the center, and respin until silky and creamy
- Scoop into bowls and top with fresh strawberries. Serve immediately for the best texture
Notes
More Information
This recipe card provides the basic details to make this recipe. For more information, tips and variations please review the content above the recipe card.
Updates and Revisions
If conflicting information between the video and recipe card, the recipe card will always have the most up to date information, ingredients and instructions.
Nutritional Information
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Oscar Chimenti says
This strawberry cottage cheese ice cream is so creamy and refreshing, I can't believe it's only 91 calories and 6g of carbs per serving!