Ninja Creami Keto Chocolate Peanut Butter Cottage Cheese Ice Cream

Prep Time: 5

Cook Time: 0

Freezing Time: 24

Total Time: 24 5

Servings:

Net Carbs: 3.9g

Creamy high protein keto ice cream made with cottage cheese, peanut butter, and cocoa. Low carb, sugar free, and made for your Ninja Creami.

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 - unsweetened, 3 tablespoons allulose, 2 tablespoons smooth peanut butter (natural, 100%, sugar free), 1 teaspoon Vanilla extract - sugar free
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.

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.

https://coachrallyrus.com/keto-recipes/ninja-creami-chocolate-peanut-butter-ice-cream/

By Rally Rus | Easy Keto Recipes & High Protein Low Carb Meals

Scan the QR code to check for any recipe updates, including tips, answers, and to ask me any questions!