Ninja Creami Cinnamon Cheesecake Ice Cream
Cinnamon cheesecake ice cream has the perfect creamy texture and is topped with crushed graham crackers for the texture of cheesecake crust.
Equipment
Ingredients
- 1 cup cottage cheese
- 1 cup milk
- ¼ cup sugar
- 2 Tablespoons cheesecake instant pudding mix
- 2 teaspoons ground cinnamon
- ½ teaspoon vanilla extract
- crushed graham crackers optional, for topping
Instructions
- Add all ingredients (except for graham crackers) to a blender and blend until smooth. Pour into your Ninja Creami container and freeze for at least 24 hours on a level surface.
- Remove from the freezer and process on the light ice cream setting. If needed, add a splash of milk and respin (you may need multiple respins).
- Add crushed graham crackers to the top and enjoy.
Notes
- If there is a hump on your ice cream after it freezes, scrape off the hump before processing.
- You can use regular Instant cheesecake pudding or sugar-free.
- For many recipes using cottage cheese, I recommend using a low-acid cottage cheese so your ice cream isn't tangy. However, in this cheesecake ice cream, you actually want a little tangy flavor, so don't worry about using a low-acid cottage cheese brand.
- If you want to increase the protein even more, use a high protein milk.
- If you have leftovers, smooth out the top and return to the freezer.
Nutrition
Calories: 187kcalCarbohydrates: 28gProtein: 8gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 16mgSodium: 522mgPotassium: 161mgFiber: 1gSugar: 18gVitamin A: 175IUVitamin C: 0.04mgCalcium: 133mgIron: 0.4mg
If nutrition info is shown, values are based on an online calculator and are estimates. Please verify using your own data.
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