Ninja Creami ube ice cream sweetened with pure maple syrup and made with ube extract, half and half, and cottage cheese. Inspired by the coffee-free café ube latte, with no gums or fillers.
Add the half and half, cottage cheese, sweetened condensed milk, vanilla bean extract, maple syrup, and ube extract to a blender. Blend until completely smooth with no cottage cheese curds left.
1¼ cups half & half, ½ cup cottage cheese, ¼ cup sweetened condensed milk, 1 teaspoon vanilla bean extract, ¼ cup pure maple syrup, 1 tablespoon ube extract
Pour the base into a Ninja Creami Deluxe pint. Level the top, cover, and freeze on a flat surface for 24 hours.
Remove the lid, place the pint in the outer bowl, attach the paddle lid, and lock it into the machine. Press Ice Cream.
If it's crumbly, add 1 to 2 tablespoons of milk or half and half to a small well in the center and press Respin.
For mix-ins, make a well in the center, add them, and run the Mix-In program.
Serve right away, or freeze for about an hour for a firmer texture.
Notes
There's no coffee in the base. It's named after the coffee-free café ube latte. For a coffee version, add a little instant espresso powder before freezing.
Ube extract strength varies by brand. Taste the base before freezing and adjust next time.
Ube halaya works in place of extract, but the flavor and color come out milder.
Freeze the base a full 24 hours so it spins creamy instead of slushy.
Respin before adding mix-ins, so they spread evenly through a smooth base.
Original Creami (16-ounce pint): Make two-thirds of the recipe and stay under the max fill line.
Leftovers: Level the top, cover, and freeze for up to 2 weeks. Respin before serving.
Nutrition is an estimate and varies with your brands of half and half, cottage cheese, and condensed milk.