This Ninja Creami Strawberry Protein Frozen Yogurt started with my strawberry banana ice cream, but I wanted a lighter, higher-protein version that was still creamy and scoopable. Greek yogurt and cottage cheese give it a smooth texture with a tangy strawberry flavor that tastes like real dessert.
For a simple classic version, try my plain tart frozen yogurt next.
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What Makes This Strawberry Protein Froyo So Good
- High protein from Greek yogurt and cottage cheese combined
- Real strawberry flavor from actual fruit, no syrups or flavorings
- Naturally sweetened with allulose... no blood sugar spike, no aftertaste
- Tangy-sweet frozen yogurt flavor that actually tastes like the real thing
- Clean ingredients throughout, no pudding mix, no gums, no protein powder
- Lower calorie than a traditional ice cream base without sacrificing creaminess
- A natural next step if you've already made the Ninja Creami Strawberry Banana Ice Cream and want a lighter version
Ingredients
Here's what goes into the base:
- Strawberries - fresh or frozen and thawed; frozen strawberries are often sweeter and more concentrated in flavor, which works really well here. Hull and drain them before blending.
- Greek yogurt - use full-fat or 2% for the best texture; fat-free Greek yogurt tends to spin up icier. Chobani and Fage are both reliable. The tanginess is part of what makes this taste like actual froyo.
- Cottage cheese - blended completely smooth before mixing in, it adds creaminess and protein without any noticeable flavor. This is the same trick used in the Ninja Creami Rocky Road Ice Cream base.
- Allulose - allulose is the sweetener that makes this work without any bitter aftertaste. Unlike erythritol, it doesn’t recrystallize when frozen, which means smoother texture in the pint. Find it at Costco, Whole Foods, or on Amazon. Sugar is a great alternative.
- Vanilla extract - rounds out the tangy-sweet flavor and ties everything together.
- Milk - whole milk or 2% both work; this thins the base to the right consistency for a clean spin.
Easy Swaps and Add-Ins
- Swap allulose for regular sugar: Use ¼ cup granulated sugar if you're not tracking sugar intake. The texture will be equally smooth; allulose just keeps it sugar-free
- More protein: Use a high-protein Greek yogurt like Oikos Pro. These run closer to 20g of protein per cup and push the total even higher
- Dairy-free version: Swap the Greek yogurt for a full-fat dairy-free yogurt (coconut or oat-based), the cottage cheese for full-fat coconut cream, and the milk for oat milk. The protein content will drop significantly but the flavor holds up
- Berry mix: Swap half the strawberries for blueberries or raspberries for a mixed berry froyo. Works well with this exact base
How to Make Ninja Creami Strawberry Protein Frozen Yogurt
- Blend - Add the cottage cheese, strawberries, Greek yogurt, allulose, vanilla extract, and milk to a blender. Blend until completely smooth, with no visible cottage cheese curds or strawberry pieces.
- Freeze - Pour the base into your Ninja Creami pint, keeping it below the max fill line. Seal the pint and freeze on a level surface for at least 24 hours.
- Spin - Remove the pint from the freezer and let it sit on the counter for 2 to 3 minutes. Lock it into your Ninja Creami and process on Ice Cream. Respin if still crumbly.
- Scoop and Serve - Scoop right away for a soft-serve froyo texture, or freeze for 20 to 30 minutes for firmer scoops.
🍒 Mix-Ins and Topping Ideas
Protein froyo pairs really well with toppings that add texture and flavor without going overboard on calories. A few favorites:
- Fresh strawberry chunks - fold in after spinning for bursts of fresh fruit throughout the pint
- Granola - adds crunch and a little extra staying power; use the Mix-In function so it distributes evenly
- White chocolate chips - a small handful goes a long way and complements the tangy base beautifully
- Honey drizzle - a light drizzle on top when serving adds a floral sweetness that works really well with strawberry
- Strawberry jam swirl - a teaspoon folded into the mix-in well gives you a jammy ribbon and intensifies the strawberry flavor
For a full breakdown of what works well as mix-ins across different Creami styles, the Guide to the Best Mix-Ins is worth bookmarking.
Serving Size
This recipe is made for the Ninja CREAMi Deluxe, yielding 4 servings per pint.
If you’re using a standard 16-ounce Ninja Creami pint instead of the Deluxe 24-ounce, just use two-thirds of each ingredient. Think of it as filling the pint about the same way. Just a little less of everything.
Tools You’ll Need
- Blender: Makes mixing ingredients effortless.
- Ninja CREAMi Deluxe 11-in-1 Ice Cream & Frozen Treat Maker: The star of the show, perfect for creating creamy, smooth ice cream.
- Ninja Creami Pint Container: The pint container is essential for freezing and churning your ice cream mix.
Quick Tips
- Blend the cottage cheese first, alone. It takes 20 extra seconds and guarantees a completely smooth base. Skipping this step is the most common reason cottage cheese bases come out slightly grainy.
- Use full-fat or 2% Greek yogurt. Fat-free Greek yogurt has a higher water content, which increases the chance of an icy result. The fat in full-fat or 2% is what keeps the texture smooth and scoopable.
- Allulose is worth using here. Other sweeteners like erythritol can recrystallize when frozen, creating a gritty texture. Allulose stays smooth. If you're investing time in a 24-hour freeze, use the right sweetener.
- Taste and adjust before freezing. The allulose sweetness reads slightly milder cold than it does at room temperature. If the base tastes just right, it may actually be slightly undersweetened once frozen. Aim for it to taste a little sweeter than you'd want it to be.
- Strain for a perfectly smooth finish. The strawberry seeds won't affect the flavor but can create a slightly textured mouthfeel. A quick strain before pouring into the pint takes care of it.
Recipe FAQs
The Lite Ice Cream function is designed for lower-fat bases like this one and tends to give you a lighter, froyo-style texture. If you want something slightly denser and creamier, use the Ice Cream function. Both work; it comes down to the texture you prefer.
You can, but expect a slightly icier result. Fat-free yogurt has more water and less fat, which affects how smoothly it spins. Full-fat or 2% gives you the best texture with this recipe.
No. Blended completely smooth and combined with Greek yogurt, strawberries, and vanilla, you cannot taste the cottage cheese at all. It contributes creaminess and protein without adding any noticeable flavor of its own.
The most common reasons with a yogurt-based recipe are using fat-free yogurt, underfreezing, or not blending the cottage cheese smooth before mixing. Make sure you're using full-fat or 2% Greek yogurt, going the full 24 hours in the freezer, and blending the cottage cheese alone first. One respin usually fixes any remaining texture issues.
Related Recipes
- Ninja Creami Strawberry Banana Ice Cream - the full-fat, classic version of this flavor
- Ninja Creami High Protein Vanilla Ice Cream - a great base recipe for understanding how protein Creami recipes work
- Ninja Creami Plain Tart Frozen Yogurt - the unflavored froyo base if you want to start simpler
- Ninja Creami Creamy Strawberry Sorbet - dairy-free and the lightest strawberry option on the site
- Ninja Creami Strawberry Cheesecake Ice Cream - strawberry in a richer, more indulgent direction
- Ninja Creami Rocky Road Ice Cream - another recipe using the same blended cottage cheese base technique
Did you try this recipe?
Share how it turned out in the comments below, and if you loved it, share it on Facebook, Pinterest & Instagram.
Thank you! - Rose
Ninja Creami Strawberry Protein Frozen Yogurt
Equipment
- Ninja Creami Deluxe Ice Cream maker
- Ninja Creami 24 ounce container pint
- Blender
Ingredients
- 1 cup strawberries hulled, fresh or frozen and thawed
- ½ cup whole milk or 2% milk
- ¾ cup full-fat or 2% Greek yogurt
- ½ cup cottage cheese
- ⅓ cup allulose
- 1 teaspoon vanilla extract
Instructions
- Add the cottage cheese, strawberries, Greek yogurt, allulose, vanilla extract, and milk to a blender. Blend until completely smooth, with no visible cottage cheese curds or strawberry pieces.1 cup strawberries, ½ cup whole milk or 2% milk, ¾ cup full-fat or 2% Greek yogurt, ½ cup cottage cheese, ⅓ cup allulose, 1 teaspoon vanilla extract
- Pour the mixture into a Ninja Creami pint container, keeping it at or below the max fill line.
- Seal the pint and freeze on a level surface for 24 hours.
- Remove the pint from the freezer and let it sit at room temperature for 2 to 3 minutes.
- Process on the Lite Ice Cream setting for a lighter froyo texture, or use Ice Cream for a denser result.
- Respin once if the texture is crumbly after the first spin.
- Scoop and serve immediately, or refreeze for 20 to 30 minutes for firmer scoops.
Notes
- Use full-fat or 2% Greek yogurt for the creamiest texture. Fat-free Greek yogurt can turn out icier.
- Blend the base until completely smooth so there are no cottage cheese curds or strawberry chunks.
- Fresh or frozen strawberries both work. If using frozen strawberries, thaw and drain them first.
- Straining the base is optional, but it helps remove strawberry seeds for a smoother froyo.
- Taste the base before freezing. It should taste a little sweeter than you want the final frozen yogurt to be.
- If the first spin is crumbly or powdery, run Respin once. Add 1 tablespoon of milk only if needed.
- Serve right away for a soft-serve texture, or freeze for 20 to 30 minutes for firmer scoops.
- Flatten leftovers in the pint before refreezing so it spins evenly next time.
- For extra strawberry flavor, add a few chopped strawberries after spinning, but avoid adding large frozen chunks before processing.
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