Protein Powder, Greek Yogurt or Cottage Cheese?
3 Ninja Creami Recipes Tested
Watch the Blind Taste Test
Can Laith tell which Ninja Creami was made with protein powder, Greek yogurt, or cottage cheese? Watch the full blind taste test to see which texture surprised us, and how all three compare in protein, calories, and cost per pint.
If you love rich chocolate-mocha flavor but want a frozen dessert that supports your protein goals, you’re in the right place.
For this test, we made three protein-forward Ninja Creami recipes using the exact same mocha flavor, but with three different protein bases: protein powder, Greek yogurt, and cottage cheese. Then we tasted them side by side before Laith joined me for a blind taste test.
The biggest surprise was the cottage cheese version. Laith preferred it for both taste and texture, while I preferred the protein powder version for flavor and the cottage cheese version for texture. The cottage cheese blended completely smooth and produced an unexpectedly creamy result, with no noticeable curds or cottage-cheese texture.
When we considered the full comparison, we would both choose the protein powder version because protein is currently our priority, and it delivered the most at 47 grams per pint. But the best choice really depends on your goals: protein powder provides the most protein, Greek yogurt keeps the calories lowest, and cottage cheese creates a creamy, budget-friendly option.
The best part? All three were delicious, required only one spin on the Lite Ice Cream setting, and prove that there’s more than one way to create a satisfying protein-forward frozen treat.
Equipment We Use
❇️ Ninja Creami ❇️ KitchenAid Immersion Blender
❇️ Spring Chef Ice Cream Scoop
Ingredients We Use
❇️ Whole Earth Allulose Baking Blend
❇️ Anthony's Non-Fat Milk Powder ❇️ Organic Vanilla Extract ❇️ FlavCity Protein Smoothie Powder
❇️ Anthony's Organic Espresso Powder
❇️ Nielsen-Massey Vanilla Paste
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Version 1: Protein Powder Mocha Creami
This version delivered the strongest overall mocha flavor and the highest protein count of the three. The vanilla protein powder created a rich, substantial base that paired especially well with the cocoa and espresso.
This was my favorite for taste, and when we considered our current goal of prioritizing protein, it was the version both of us would be most likely to make again.
Ingredients
1¼ cups Fairlife 2% milk
1½ tbsp unsweetened cacao powder
1 tsp instant espresso powder
1 tbsp nonfat milk powder
½ tsp vanilla
Pinch of salt
Best for: Anyone prioritizing protein and looking for the highest-protein option at approximately 47 grams per pint.
Version 2: Greek Yogurt Mocha Creami
Greek yogurt creates a lighter frozen dessert with a subtle tang that complements the chocolate and espresso. It was creamy and satisfying without feeling as substantial as the protein powder version.
At approximately 293 calories per pint, this was the lowest-calorie option in our comparison.
Ingredients
1 cup plain nonfat Greek yogurt
½ cup Fairlife 2% milk
1½ tbsp unsweetened cacao powder
1 tsp instant espresso powder
1 tbsp nonfat milk powder
½ tsp vanilla
Pinch of salt
Best for: Anyone prioritizing fewer calories while still wanting a creamy, protein-forward frozen treat.
Version 3: Cottage Cheese Mocha Creami
This was the biggest surprise of the test. The cottage cheese blended completely smooth, with no noticeable curds or cottage-cheese texture, and produced an unexpectedly creamy result after just one spin.
Laith preferred this version for both taste and texture, while I thought it had the best texture of the three. It was also the least expensive Creami to make.
Ingredients
1 cup 2% cottage cheese
½ cup Fairlife fat-free milk
1½ tbsp unsweetened cacao powder
1 tsp instant espresso powder
1 tbsp nonfat milk powder
½ tsp vanilla
Pinch of salt
Best for: Anyone looking for a creamy, budget-friendly protein dessert without using protein powder.
Ninja Creami Instructions
All three recipes use the exact same process.
Blend all ingredients until completely smooth.
Freeze for at least 24 hours.
Process using the Lite Ice Cream setting (or your preferred setting).
If the mixture looks crumbly, add 1–2 tablespoons of Fairlife milk.
Run one Re-Spin cycle.
Add graham cracker pieces and cheesecake chunks.
Run the Mix-In cycle.
Grab a spoon and enjoy!
FAQs
Ingredients & Sweeteners
What is allulose?
Allulose is a naturally occurring sugar found in small amounts in foods like figs and raisins. It tastes very similar to sugar but isn’t metabolized the same way, which means it has minimal impact on blood sugar. It also helps keep ice cream soft and scoopable straight from the freezer.
Why do you use allulose instead of sugar?
Allulose doesn’t just sweeten; it also lowers the freezing point, which helps create a smoother, creamier texture. Traditional sugar does this too, but allulose allows us to get that same scoopable consistency while keeping the overall sugar lower.
Can I use a different sweetener?
Yes, but results will vary. Sweeteners like erythritol or monk fruit blends can work, but they tend to freeze harder and may create a slightly icy or firm texture. If you use traditional sugar, the texture will be great, just with a higher sugar content.
What does nonfat milk powder (NFMP) do?
NFMP adds milk solids without extra fat, which improves texture and reduces iciness. It’s one of the simplest ways to get a more professional, creamy result at home.
Can I reduce the fat or calories?
You can, but it will change the texture. Fat plays a key role in creaminess, so reducing it may result in a firmer or less smooth ice cream. Small adjustments are fine, just expect a slightly different result.
Can I make this dairy-free?
These recipes are designed around dairy for structure and texture. You can experiment with coconut milk or other alternatives, but the results will be different and may require additional adjustments.
What if I can’t find half & half in my country?
No problem. Half & half is mostly a U.S. ingredient, and many international readers won’t see it in stores. In the Smarter Scoops recipes, it’s used to balance richness and milk solids for a creamy texture.
You can easily make your own by combining:
50% heavy cream + 50% whole milk
For example:
1 cup half & half = ½ cup heavy cream + ½ cup whole milk
If you prefer a richer ice cream, you can use a little more cream. If you want a lighter base, use slightly more milk. The recipes are flexible and still work beautifully with small adjustments.
For the best texture, use the highest-quality dairy available to you, ideally organic, grass-fed, or minimally processed when possible.
Texture & Troubleshooting
Why does my ice cream get icy?
This usually comes down to too much water or not enough fat/sweetener balance. Cooking down fruits, using enough sweetener, and including ingredients like cream or NFMP all help reduce iciness.
Why is my ice cream too soft?
Both allulose and alcohol lower the freezing point, which can lead to a softer texture. If the ice cream remains too soft after fully freezing, the freezing point has been lowered too much—reduce the alcohol slightly or adjust the allulose in future batches.
Why does my ice cream melt quickly?
Homemade ice cream doesn’t contain stabilizers like store-bought versions, so it softens faster at room temperature. This is completely normal. Serve it straight from the freezer for best results.
Why use vodka (or alcohol)?
A small amount of alcohol lowers the freezing point, which helps keep the ice cream softer and easier to scoop. At this level, it’s used for texture, not flavor.
What happens if I don’t use alcohol?
The ice cream will still work, but it may freeze a bit firmer. You can let it sit at room temperature for a few minutes before scooping.
If you prefer not to use alcohol, there are a few alternatives:
MCT oil – A small amount can help soften the texture and improve scoopability.
Xanthan gum – A very small pinch (about 1/16–⅛ tsp) can help improve texture and reduce iciness.
Vegetable glycerin – This may help with softness, but I haven’t tested it in these recipes. If you choose to use it, look for a high-quality, non-GMO or organic option and use sparingly.
The goal is simply to help control how firm the ice cream freezes while keeping the texture smooth and scoopable.
Why do you cook some fruits before adding them?
Cooking fruit reduces excess water and concentrates the flavor. This helps prevent an icy texture and gives you a richer, more balanced final result.
Method & Storage
Do I need an ice cream machine?
An ice cream machine gives the best texture, but you can make a no-churn version by freezing the mixture in a shallow container and stirring every 30–60 minutes until set. The texture will be slightly different, but still enjoyable.
How long does homemade ice cream last in the freezer?
For the best texture, enjoy within 1–2 weeks. It’s still safe after that, but may become firmer over time.
Can I use this recipe in a Ninja Creami?
These recipes are developed for traditional churned ice cream. If using a Ninja Creami, you’ll typically divide the base into smaller containers and freeze it solid before processing. Results may vary slightly due to the different method.
Our Approach
Our philosophy on flexibility
These recipes are designed to balance flavor, texture, and better ingredients, without overcomplicating the process. We prioritize clean, high-quality ingredients whenever possible, and often use allulose to help create a smooth, scoopable texture without the typical sugar spike or crash.
You can adjust sweetness, swap ingredients, and use what you have on hand.
The goal isn’t perfection, it’s creating something you enjoy, in a way that fits your lifestyle.
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