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High Protein Vanilla Ice Cream (No Ninja Creami Required) - Creamy, Simple, and Satisfying

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Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings

Ingredients
  

  • 1 cup (240 ml) unsweetened vanilla or plain almond milk (or dairy milk for richer texture)
  • 1 cup (225 g) low-fat cottage cheese (or Greek yogurt; cottage cheese blends smoother)
  • 1 scoop (25–35 g) vanilla whey or whey–casein blend protein powder (plant-based works but sets firmer)
  • 2 tablespoons sugar or sweetener of choice (maple syrup, honey, or 1–2 tablespoons granulated sweetener)
  • 1 teaspoon vanilla extract
  • 1–2 teaspoons instant vanilla pudding mix (regular or sugar-free; helps prevent iciness)
  • Pinch of salt
  • Optional: 1 tablespoon almond butter or coconut cream for extra richness

Instructions
 

  • Blend the base: Add milk, cottage cheese, protein powder, sweetener, vanilla, pudding mix, salt, and any optional fat to a high-speed blender. Blend until completely smooth and glossy, 30–60 seconds. Taste and adjust sweetness.
  • Chill the mixture: Pour into a bowl, cover, and refrigerate 30–60 minutes. This helps the pudding mix hydrate and improves texture.
  • Freeze shallow: Transfer to a shallow freezer-safe container (metal loaf pan or wide glass dish works best). Spread evenly for a thin layer.
  • Stir as it sets: Freeze for 2–3 hours, stirring with a fork every 30–45 minutes to break up ice crystals. Scrape the edges into the center each time.
  • Scoop and serve: When thick and scoopable like soft serve, enjoy right away. For firmer scoops, freeze an additional 1–2 hours, then let it sit at room temp 5–10 minutes before scooping.