This Ninja Creami Classic Coffee Ice Cream is smooth, bold, and ridiculously creamy with real espresso flavor and a high-protein boost from cottage cheese.
No gums, no pudding mix, no protein powders. Just pure coffee ice cream that tastes like it came straight from your favorite café, but in your freezer.
If you've tried my ube latte ice cream or pumpkin spice latte ice cream, this one fits right in.
This recipe started with me craving a coffee dessert that didn't taste artificial, creamy, not icy, and definitely not loaded with gums or fillers. After a few tries (and taste tests), I nailed it.
Honestly, I've had it for breakfast more than once. It's like my acai bowl mornings: cold, satisfying, and just indulgent enough. And if you're into unexpected combos, my Chocolate Ice Cream with Avocado is another creamy treat worth trying.
Jump to:
- Why You’ll Love This High Protein Coffee Ice Cream
- What You’ll Need (Just the Essentials)
- Add-Ins & Swaps
- Step-by-Step Instructions
- 🍒Fun Mix-Ins and Topping Ideas
- Serving Size
- What You’ll Need to Make It
- Recipe Tips and Troubleshooting
- Recipe FAQs
- Breakfast Inspired Ice Cream Recipes
- More Classic Ice Cream Flavors
- Did you try this recipe?
- Ninja Creami Classic Coffee Ice Cream (High Protein)
Why You’ll Love This High Protein Coffee Ice Cream
- Naturally high protein from cottage cheese (no powders needed)
- Creamy, scoopable texture, not icy or chalky
- Real espresso flavor that actually tastes like coffee
- No gums, pudding mix, or stabilizers
- Simple, Costco-friendly ingredients
- Reliable spin every time in the Ninja Creami
This is the kind of pint that works as dessert… or a very convincing breakfast situation.
What You’ll Need (Just the Essentials)
This is just an overview—jump down to the full recipe card for exact amounts and detailed instructions!
- Half and half – The base for that creamy texture without being too rich
- Instant espresso powder– Brings the bold coffee flavor; adjust to taste
- Cottage cheese – Sounds weird, but trust me—it makes it extra creamy
- Sweetened condensed milk – Adds sweetness and smoothness
- Vanilla extract – Rounds out the flavor with a warm, sweet finish
Add-Ins & Swaps
- No half & half? Use 50/50 whole milk + heavy cream
- No instant espresso? Brewed espresso concentrate or cold brew concentrate works too
- No cottage cheese? Try cream cheese or Greek yogurt (texture will vary)
- Low-sugar? Use unsweetened condensed coconut milk or a sugar-free version
Step-by-Step Instructions
I just toss everything into the blender and blend until smooth, nothing fancy.
Once it’s creamy and well-mixed, I pour it into the Ninja Creami pint and let it freeze flat for 24 hours.
The next day, I spin it on "Lite Ice Cream" mode, check the texture, and do a quick re-spin if needed.
That’s it! A coffee fix in frozen dessert form.
🍒Fun Mix-Ins and Topping Ideas
- Mini chocolate chips – Classic combo with coffee, adds texture and sweetness
- Crushed Oreos or Biscoff – Like a dirty coffee float—so good
- Toffee bits or caramel chips – Sweetens and complements the coffee richness
- Chopped almonds or walnuts – Nutty crunch with a grown-up vibe
- Sea salt + chocolate drizzle – Sweet and salty fans, this one's for you
Serving Size
This recipe is made for the Ninja Creami Deluxe (24 oz pint), so it yields 4 servings—perfect for sharing or not sharing (you do you!).
What You’ll Need to Make It
- 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.
Recipe Tips and Troubleshooting
- Taste before freezing. The base should taste slightly sweeter than you want.
- Crumbly after first spin? Totally normal with high-protein bases. Add milk + Respin.
- Too soft? Freeze 10–15 minutes or skip the second Respin next time.
- Grainy texture? Blend longer, cottage cheese must be fully smooth.
Recipe FAQs
The cottage cheese adds natural protein while blending completely smooth. You get creaminess and structure without protein powders.
Yes, but reduce the other liquid. Use 1 cup half and half + ½ cup strong brewed espresso so it doesn’t turn icy.
Yes, use dairy-free condensed milk, cottage cheese alternative, and a non-dairy milk base like oat + coconut.
Breakfast Inspired Ice Cream Recipes
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 Classic Coffee Ice Cream (High Protein)
Equipment
- 1 Ninja Creami Deluxe
- 1 Ninja Creami Pint Container 24 ounces
- 1 Blender
Ingredients
- 1 ½ cups half and half
- 1 tablespoon espresso instant powder
- ½ cup cottage cheese
- ½ cup sweetened condensed milk
- 1 teaspoon vanilla extract
Instructions
- Blend half and half, espresso, cottage cheese, condensed milk, and vanilla until smooth1 ½ cups half and half, 1 tablespoon espresso instant powder, ½ cup cottage cheese, ½ cup sweetened condensed milk, 1 teaspoon vanilla extract
- Freeze flat in a Ninja Creami pint container for 24 hours
- Spin using “Lite Ice Cream” function
- Respin if crumbly—add 1-2 tablespoon milk if needed
- Serve & Enjoy—grab a spoon and dig in!
Notes
- This recipe is written for a 24 oz Ninja Creami Deluxe pint/ To make it in a standard 16 oz pint, use ⅔ of each ingredient.
Rose says
Hope you love this Coffee Ice Cream as much as I do — leave a quick rating if you try it!
Stacey Hardin Hibbard says
Question: can you use brewed espresso and, if so, how much? Thanks! Stacey
Rose Sioson says
We'd have to reduce the liquid to make room for the brewed espresso. Use 1 cup of half and half only. 🙂