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Place the cottage cheese and sweetener in a blender (or food processor). Blend the mixture until smooth. Transfer the mixture to a bowl and stir in mix ins. (You can skip this step if you're not going to stir in anything extra). Move the ice cream to a freezer safe container and freeze until firm, up to 4 hours.

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1. Pour the strawberry protein shake, cottage cheese, and strawberry extract into a small blender and blend together until the cottage cheese is completely combined with the other ingredients. Pour the mixture into the Ninja Creami pint container. 2. Freeze on a level surface for 24 hours.

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In a blender or food processor, combine the cottage cheese, maple syrup, and vanilla extract. Blend until smooth and creamy. Add 4 Oreos to the blender and pulse 2-4x until combined. Pour the mixture into a shallow, freezer-safe container. Smooth the top with a spatula to create an even layer.

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Instructions. Add all the ingredients in to the blender and blend until smooth. Pour into the Ninja Creami container and freeze on the leveled surface for about 24 hours. Spin in the Ninja Creami using Ice cream button, Re-spin with a splash of oat milk.

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Instructions. Place the cottage cheese, honey, and any other ingredients in a high-powered blender or food processor and blend until it's silky smooth. Fold in the topping ingredients of your choice. Transfer the mixture into one or multiple freezer-safe containers of choice and freeze for at least 3-4 hours.

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For Cottage Cheese Ice Cream Base/Classic Vanilla: Combine the cottage cheese, maple syrup, vanilla and sea salt in a high powered blender or food processor. Process or blend until smooth and creamy. Transfer mixture to a freezer safe container and freeze for about 2 hours before serving as a soft serve like treat.

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Remove the frozen mixture from your freezer and put into the Ninja Creami machine. Spin using the ice cream setting one time. Each spin takes a couple of minutes. 5. Run again using the re-spin button. 6. Run a final third time using the re-spin button until your mixture is smooth and creamy like the picture below.

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Instructions. Add the cottage cheese, berries, banana, and honey to a blender or food processor. Blend until smooth. Enjoy it immediately as soft serve ice cream or transfer the ice cream to a loaf pan and freeze for 1-2 hours for a firmer texture. If freezing for longer or overnight, place the pan in the fridge for 30 minutes to an hour to.

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Once your base ingredients are smooth & creamy, pour into a loaf pan or a freezer safe airtight container with a lid. Spread the ice cream base evenly into the container using a spoon or spatula, then sprinkle or mix in chocolate chips, spreading out into an even layer once more. Freeze for 4-5 hours before scooping.

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Add your cottage cheese and syrup to a blender and blend until smooth and creamy. If using bananas or cashews, add them in and blend them together. Fold through any mix-ins of choice. Step 2- Freeze. Transfer the ice cream mixture into a loaf pan or ice cream pan and cover completely.

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Add the cottage cheese and syrup to a blender. Blend on high until smooth and creamy consistency. Add oreos and whipped cream, pulse until lightly crumbled. Pour the batter into a small loaf pan or similar. (You could also pour back into the empty cottage cheese container). Place in the freezer for about 4 hours.

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Remove the ice cream from the freezer. For the frozen yogurt, snip off the corner of the plastic bag. Be sure the hole is big enough for the cookie pieces but small enough to pipe. Pipe the frozen yogurt into a cup or cone. For the ice cream, let it thaw for around 15 minutes and then scoop the ice cream into a bowl.

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Here's the detailed steps: Combine cottage cheese, protein powder and peanut butter in a food processor. Blend until smooth, Add the chopped Oreo cookies and optional sprinkles; Fold to combine. Pour into glass container, and smoothen out. Freeze 3-4 hours.

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Take the remaining bit of your smashed cookies and crumble them over top your ice cream to garnish. Set the cottage cheese ice cream in the freezer to set. Overnight works best but if you can't wait a whole night, 4-6 hours should do. Before you indulge in the ice cream, give it at least 20 mins of time to thaw ever so slightly, or leave it in.

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Add the cookie crumbs to the mixture and pulse very briefly just to mix in. Transfer the ice cream to an ungreased 8x4-inch loaf pan or plastic container large enough to fit the ice cream. Cover and freeze until solid, about 8 hours or overnight. The ice cream will keep for up to 1 week in the freezer.