This high-protein Ninja Creami blueberry cheesecake ice cream is rich and creamy and full of sweet blueberry flavor! A must blueberry lovers!

This high-protein, low-carb Ninja Creami blueberry cheesecake ice cream is rich and creamy and full of fresh blueberry flavor! Although it's much healthier than regular blueberry ice cream, you wouldn't guess it by taste. It's still sweet and creamy but with fewer carbs and calories. Plus, it's high in protein.

Cottage cheese works so well in this ice cream since it not only makes it high in protein, but also produces a creamy yet tangy base, similar to cheesecake.

To create a strong blueberry flavor, it's essential to make a simple blueberry sauce before combining it with the rest of the ingredients. It's a quick and easy step that makes all the difference in flavor.

It's an ideal summer treat when fresh blueberries are in season, but you can enjoy it anytime of year with frozen blueberries. Here's to healthy protein desserts!

Key Ingredients

Fresh, organic blueberries. We recommend purchasing organic blueberries since non-organic blueberries are exposed to a high level of pesticides. If you prefer, you can use frozen organic blueberries, which work just as well.

Full-fat (4%), small-curd cottage cheese: Cottage cheese is the key ingredient for making a creamy, high-protein ice cream. We use a full-fat (4% milk fat) cottage cheese for a creamier texture.

Unsweetened vanilla almond milk: To create the right consistency, you need a liquid. We use unsweetened vanilla-flavored almond milk since it's low in carbs and calories. You may substitute with another type of low-carb milk like unsweetened macadamia milk.

Allulose: Unlike other sugar-free sweeteners, allulose has little to no aftertaste, which is important when using a larger amount of sweetener. Since we are using a higher amount of allulose, we combine it with liquid monk fruit sweeter.

Liquid monk fruit sweetener: Please note we use a liquid monk fruit sweetener, not powdered or granular. If you don't have, you could replace with another sugar-free liquid sweetener such as liquid Stevia (if you are accustomed to the aftertaste), liquid Splenda, or liquid Truvia. This adds a little more sweetness without adding more allulose, which can cause stomach distress in some people.

Guar gum: Guar gum is thickening agent that helps create a creamy texture in the ice cream.

Xanthan gum: Xanthan gum helps improve the texture and reduces ice crystals. Xanthan gum and guar gum work well together to produce the best texture.

Step-by-Step Instructions

STEP 1. In a small saucepan over medium heat, combine blueberries, lemon juice and sweetener. Stir and mash blueberries to soften. Bring to a boil and lower heat to a simmer and cook for about 3 to 4 minutes. Remove from heat and let cool.

STEP 2: Mix the gums (xanthan and guar) into the cottage cheese to prevent clumping when mixing with liquid ingredients.

STEP 3: Combine all the ingredients in a blender and mix until thoroughly blended.

STEP 4: Pour the blended mixture into a Ninja Creami pint container and place in the freezer. Let freeze for at least 24 hours.

STEP 5: After freezing, take the lid off the pint container and place in the Ninja Creami outer bowl. Install the Creami paddle into the outer bowl lid, place the lid on the outer bowl and lock into place according to the instructions in the Creami manual. Select the Lite Ice Cream mode, and it will spin for several minutes.

STEP 6: When it stops spinning, take the container out and assess the consistency of the ice cream. If it's powdery in texture, then you'll need to respin until smooth. If you need to respin, place the outer bowl lid back on and lock it back into the Ninja Creami and push respin. When done spinning, serve immediately.

STORING THE ICE CREAM

Ice cream made by the Ninja Creami is best when eaten immediately. Since this ice cream is made with cottage cheese, it stores better than our other ice creams without heavy cream.

If you have leftovers, simply store in the freezer and serve when desired. You may need to let it thaw slightly for a few minutes but there is no need to respin this ice cream before serving left overs.

WHAT IS CONSIDERED HIGH IN PROTEIN?

We love high-protein meals, snacks and desserts since they help keep you full for longer periods of time. Therefore, you’re less likely to overeat.

Wikipedia defines a high-protein diet as more than 20% of calories from protein while Diet Doctor uses 25% to 35% of calories. For more information about a high-protein diet, check out Diet Doctor.

More High Protein Ice Creams

If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!

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