This Ninja Creami Chocolate Peanut Butter Cottage Cheese Keto Ice Cream is rich, creamy, low-carb, and high in protein. It’s made with simple ingredients, loaded with peanut butter flavor, and blended to smooth perfection using the Ninja Creami ice cream machine. You won’t believe this creamy chocolate ice cream is sugar-free and only 3.9g net carbs per serving!
This isn’t your average sweet treat. It’s a viral cottage cheese ice cream recipe that packs a creamy texture, real flavor, and over 8 grams of protein per scoop. Perfect for those moments when your sweet tooth is begging for something indulgent, but your goals say “no thanks” to traditional ice cream.
Why Cottage Cheese + Creami = The Ultimate Ice Cream Hack
Late-night cravings? Same.
This was my answer to one of those I need something now kind of nights. No heavy cream, no refined sugar, and no regrets.
I used to make keto ice cream in traditional machines. But no matter how great the flavor, it always turned into icy bricks after freezing, especially when made with sweeteners. I was tired of ice crystal-filled “keto” desserts that felt more like a snow cone than creamy ice cream. Once it froze, that was it. No fix.
Then I got the Ninja Creami ice cream maker, and wow, what a game changer. Now I can re-spin whenever I want a scoop and get that perfect soft serve texture every time. It’s like having a dessert shop at home.
Just creamy cottage cheese, rich cocoa, and natural peanut butter blended into a high-protein ice cream base, frozen in a Ninja Creami pint container, and spun into the dreamiest scoop with the Lite Ice Cream button.
If you’ve tried my Keto Ninja Creami Chocolate Ice Cream or Vanilla Creami Ice Cream, you know the Creami is magic. This one? Total game changer.
Why You’ll Love This Creamy Cottage Cheese Ice Cream
- High protein treat – Cottage cheese gives over 8g protein per serving – hello gains!
- Delicious ice cream texture – Thick, scoopable, and perfectly creamy.
- Low carb & sugar free – Just 3.9g net carbs, sweetened with allulose.
- Easy to make – You only need a food processor or immersion blender, a few ingredients, and the Ninja Creami.
- Great way to satisfy cravings – It’s a dessert that supports your goals.
Watch me make this recipe in my quick video – it’s like cooking together in the kitchen!
And… here is the same video on my YouTube Channel: Ninja Creami Cottage Cheese Chocolate Peanut Butter Keto Ice Cream
Ingredients
- Cottage cheese (full fat)
- Unsweetened almond milk
- Unsweetened cocoa powder
- Allulose
- Natural peanut butter
- Vanilla extract
Instructions
- Blend cottage cheese until smooth using a food processor or immersion blender.
- Add remaining ingredients and blend again until creamy and well combined.
- Taste and adjust the sweetener if needed.
- Pour into your Ninja Creami pint container, don’t pass the max fill line.
- Freeze on a level surface for 24 hours.
- Spin in your Ninja Creami machine using the Lite Ice Cream button.
- For a smoother, creamier texture, use the re-spin button after the first spin.
Recipe Tips
- This chocolate peanut butter ice cream recipe works best with allulose. Other sweeteners may cause an icy or gritty texture, especially after freezing.
- Use room temperature ingredients for easier blending.
- Don’t skip blending the cottage cheese first, it’s key for smoothness.
- Let the frozen pint sit out for 10 minutes before spinning for best results.
- Want soft serve? Add a splash of almond milk and re-spin.
- Freeze leftovers in an airtight container or use a storage lid on your Creami pint.
- Hate icy keto ice cream? Same here. That’s why I switched to the Creami—I love being able to spin it fresh for that silky, soft texture every time.
Ingredient Swaps
- No allulose? Use glycine instead—double the amount for similar sweetness and texture (especially helpful for European readers).
- No Ninja Creami? Add a pinch of guar gum before freezing to help keep the ice cream scoopable (use about 1/8 tsp).
- Swap peanut butter with peanut butter powder for fewer calories.
- Want extra protein? Add chocolate protein powder to the mix.
- Prefer coconut flavor? Use unsweetened coconut milk instead of almond.
- For extra sweetness or flavor, try a dash of maple syrup (sugar-free).
Storage Tips
- Store leftovers in your Ninja Creami container or a loaf pan tightly covered in the freezer.
- To re-spin next day, thaw for 5–10 minutes or run hot water around the outside.
- Enjoy within 5–7 days for peak texture and taste.
What to Serve With
This creamy, chocolatey ice cream is amazing solo—but pairing it with another keto treat makes it feel like a next-level dessert night. Here are some low-carb sweet treats from the blog that go perfectly with it:
- 🧁 Cottage Cheese Chocolate Peanut Butter Mug Cake – For a double protein boost, this one is rich, gooey, and totally hits the spot. Serve it warm with a scoop of ice cream on top—thank me later.
- 🍪 Keto Salted Caramel Chocolate Cookies – Soft, chewy, and perfect for making keto ice cream sandwiches.
- 🍫 4-Ingredient Chocolate Cottage Cheese Flatbread – Think sweet wrap for a scoop or just a chewy, chocolatey companion.
- ☕ 3-Ingredient Peanut Butter Mug Cake – Matches the peanut butter flavor in the ice cream and takes just a minute in the microwave.
- 🍓 Keto Strawberry Mug Cake – Adds a fruity, fresh balance if you want something lighter to go with the chocolate.
Other Ninja Creami Recipe
FAQ
Q: Can I use low-fat cottage cheese?
A: You can, but full-fat gives the best creamy texture and more flavor.
Q: What if my ice cream comes out crumbly?
A: Let it sit at room temperature for 10 minutes and re-spin with a splash of almond milk.
Q: Can I add mix-ins like chocolate chips?
A: Absolutely! Toss in sugar-free chocolate chips after the first spin and re-spin for a chunky treat.
Q: Can I sweeten this with stevia or monk fruit?
A: Yes! Use your sweetener of choice, but know that allulose gives the smoothest results in the Creami.
Q: Can I make this with a different machine?
A: This recipe is designed for the Ninja Creami, and the texture is hard to match with traditional ice cream makers.
Ninja Creami Keto Chocolate Peanut Butter Cottage Cheese Ice Cream
Equipment
- 1 Spatula
Ingredients
- 1 cup full-fat cottage cheese
- 1/2 cup almond milk
- 2 tablespoons cocoa powder
- 3 tablespoons allulose adjust to taste
- 2 tablespoons peanut butter natural
- 1 teaspoon Vanilla Extract
Instructions
- Blend cottage cheese until smooth using a food processor or immersion blender.1 cup full-fat cottage cheese
- Add remaining ingredients and blend again until creamy and well combined.1/2 cup almond milk, 2 tablespoons cocoa powder, 3 tablespoons allulose, 2 tablespoons peanut butter, 1 teaspoon Vanilla Extract
- Taste and adjust the sweetener if needed.
- Pour into your Ninja Creami pint container, don’t pass the max fill line.
- Freeze on a level surface for 24 hours.
- Spin in your Ninja Creami machine using the Lite Ice Cream button.
- For a smoother, creamier texture, use the re-spin button after the first spin.
Video Recipe
Notes
- This recipe works best with allulose—it creates the smoothest, creamiest texture without ice crystals. If you’re using a different sweetener, results may vary.
- For European readers, you can swap allulose with glycine (double the amount).
- No Ninja Creami? Add a pinch of guar gum before freezing to help make the ice cream scoopable.
- Let the pint sit at room temperature for 10 minutes before spinning to prevent crumbly texture.
- Need a re-spin? Use the re-spin button for an even creamier result.
Nutrition Per 1 (ONE) Serving
This Ninja Creami Keto Chocolate Peanut Butter Cottage Cheese Ice Cream turned out so creamy and smooth, honestly better than store-bought! The peanut butter flavor really shines and the texture was perfect thanks to the Ninja Creami. Loved the protein boost from the cottage cheese. Definitely a new favorite in my keto dessert rotation!