Ninja Creami strawberry ricotta high protein ice cream
High protein, lactose free option
Equipment
- NC300 Ninja Creami machine with 470ml size tubs
Ingredients
- 200 g ripe strawberries (weighed after de-hulling)
- 350 g smooth ricotta not deli-style dry
- 50 agave syrup
- Pinch of fine salt
Instructions
- Place the strawberries in a small blender and process until a smooth puree forms. Add the remaining ingredients and pulse to combine. The mixture should be a smooth, uniform texture and light pink in colour.
- Pour the mixture into your 470ml Ninja Creami tub. Place into the freezer with the lid off for 16-24 hours. Freezing the mixture with the lid off can help avoid it developing a hump in the middle which can damage the machine.
- When ready to consume, process using the ice cream function. I find this mixture, in the absence of much fat, needs 3 spins on ice cream to achieve the ideal texture.
- Return leftovers to the fridge with the lid on. I find that you need to re-spin the leftovers of this ice cream to ensure the right texture. It takes a while for this ice cream to soften, so re-spinning speeds that up.
Notes
- Use lactose free ricotta for a lactose free option.
- I tested this recipe using a supermarket style looser consistency ricotta. If you are using a firmer and drier strained deli ricotta I would recommend loosening it up a little with milk before starting this recipe.
- I have tested 200g mango in this recipe and that worked nicely. I like the strawberry flavour best, but there is some room to experiment with the fruit.
- Liquid sugars like agave syrup give the best texture to a low fat ‘healthier’ ice cream. Maple syrup is a lower FODMAP option but it adds it’s own unique flavour. You might be able to try rice malt syrup or glucose syrup but I have not tested these at the time of writing. You will need to ensure they dissolve thoroughly into the mixture as both have a tendency to sink to the bottom in a clump.
Tried this recipe?Let us know how it was!