Cottage Cheese Matcha Ice Cream
290kcal
Ingredients
- 1/2 cup low fat cottage cheese
- 1 cup high protein milk
- 1 scoop vanilla protein powder
- 1 tbsp culinary grade matcha powder sifted
- 3 tbsp allulose
- 1/2 tsp vanilla extract
- 1 pinch fine salt
Equipment
- Ninja Creami (optional)
- High speed blender
- Ninja Creami pint or shallow freezer container
- Fine mesh sifter
Method
- Sift the matcha through a fine mesh strainer to break up clumps.
- Blend the cottage cheese, milk, protein powder, sifted matcha, allulose, vanilla, and salt for at least 45 seconds until completely smooth and uniformly pale green.
- Method 1 no machine: Pour into a shallow container, cover, and freeze. Scrape vigorously with a fork every 45 minutes to 1 hour, 3 to 4 times total over about 4 hours.
- Method 2 Ninja Creami: Pour into a Ninja Creami pint, tap to release bubbles, freeze flat for 24 hours, run the Lite Ice Cream program, add a tablespoon of milk, and run Re-spin until smooth.
- Scoop into a chilled bowl and dust generously with sifted matcha on top
Nutrition
Serving1pintCalories290kcalCarbohydrates12gProtein35gFat5gSaturated Fat2gSodium350mgFiber1gSugar3g
Notes
- Storage: up to 2 weeks in the freezer with a tight lid.
- No machine method: shallow container plus 3 to 4 fork scrapes spread over 4 hours.
- Ninja Creami method: 24h freeze, Lite Ice Cream program, then Re-spin with a splash of milk.
- Matcha: always culinary grade, always sifted before blending.