Ninja Creami Strawberry Ricotta Ice Cream

this recipe

The first time I made this Ninja Creami strawberry ricotta ice cream my husband ate the whole container in one sitting. So I guess that means he liked it! He said it reminded him of ice creams he had when he was a kid. Ahh that nostalgia feeling is strong.

Luckily, it's so easy to make, so I think we'll be eating this a lot this summer. The strawberry ricotta Ninja Creami only uses four ingredients. The ricotta adds protein, but if you want to increase the protein more, you can add a scoop of protein powder or use a high-protein milk.

Ingredients

• Strawberries
• Ricotta
• Milk
• Sugar

How to make Ninja Creami strawberry ricotta ice cream

Add all ingredients to a blender and blend until smooth. Add to your Ninja Creami container and freeze on a level surface for at least 18-24 hours.

Remove from the freezer. I like to either let sit for 10 minutes or run a little warm water on the outer edge for 30 seconds to help thaw the edges.

Process on the Ice Cream setting. If needed, add a splash of milk and respin to get to your desired texture.

Recipe tips

• I like to thaw on the counter for 10 minutes or run a little warm water along the outer edge before processing. This helps the outer edge thaw and the ice cream process a bit better.
• You may need to add a splash of milk after processing and respin 1-2 times, depending on the texture.
• If you accidentally respin too much and the ice cream is too soft for you, simply put back in the freezer for 15-20 minutes to harden.
• If you have leftovers, smooth out the top and return to the freezer.