If you’ve wished your favorite slushie flavor could be turned into a high-protein, low-sugar treat… this blue raspberry ice cream is for you. It’s sweet, tangy, vibrant blue, and packed with creamy texture thanks to a surprising undetectable, high protein ingredient!
Why This Blue Raspberry Ice Cream Recipe is the Best
1. Creamy, smooth texture
The combination of cottage cheese and milk creates a perfectly creamy base that churns beautifully in the Ninja CREAMi.
2. High protein + hydrating
Thanks to the cottage cheese and the electrolyte packet, you’re getting a protein boost and some added electrolytes in every scoop.
3. Naturally vibrant
Blue spirulina gives this ice cream its gorgeous bright blue color—no artificial food coloring needed!
Ingredients Breakdown
Cottage Cheese
The base of this recipe. It blends into a rich, creamy texture and adds protein without the tang of Greek yogurt.
Milk
Helps thin out the mixture slightly so it blends and freezes more smoothly. Any milk will work here—use dairy or unsweetened non-dairy milk.
Allulose or Cane Sugar
Allulose keeps it low carb and scoopable, but you can also use cane sugar if you’re not avoiding sugar. Adjust to taste depending on your electrolyte packet and sweetness preference.
Blue Spirulina
Adds a naturally electric blue color and a dose of nutrients and antioxidants.
Blue Raspberry Electrolyte Packet
This is the flavor powerhouse! I used a blue raspberry Waterboy packet, but any blue raspberry electrolyte mix should work. It gives the ice cream that classic slushie taste.
How to Make Blue Raspberry Ice Cream
1. Blend your base
In a high-powered blender, combine the cottage cheese, milk, sweetener, spirulina, and electrolyte packet until completely smooth.
2. Freeze overnight
Pour the mixture into your Ninja CREAMi pint container. Secure the lid and freeze on a level surface for 24 hours.
3. Spin in the Ninja CREAMi
After freezing, remove from freezer and insert into your Ninja CREAMi machine. Spin using the “Lite Ice Cream” or “Smoothie Bowl” function. If it appears crumbly, add a splash of milk and respin.
4. Serve and enjoy!
Scoop into a bowl and enjoy immediately. You can also mix in white chocolate chips, sprinkles, or chopped fruit if you want a little texture.
Want to save this recipe?
I'll email this post to you, so you can come back to it later! -Sarah
FAQs
You can try blending and freezing in popsicle molds or using a high-speed blender, but the Ninja CREAMi creates the best texture.
I promise you absolutely cannot taste it at all! Even if you HATE cottage cheese, you will like this! It works so well and creates such a wonderful ice cream texture!
It’s very mild and undetectable in this recipe—it’s used only for color and nutrition, not flavor.
Try This Blue Raspberry Ice Cream Recipe!
I can’t wait for you to try this incredible high protein cottage cheese blue raspberry ice cream. If you make it, don’t forget to rate the recipe, leave a comment, and tag me on Instagram so I can see your creations!
XO,
Sarah
Blue Raspberry Ice Cream
Want to save this recipe?
I’ll email this post to you, so you can come back to it later! -Sarah
Ingredients
- 1 ½ cups cottage cheese
- ⅓ cup milk of choice
- ⅓ cup allulose sweetener or cane sugar
- 1 ½ tsp blue spirulina
- 1 packet blue raspberry electrolyte powder
Instructions
- Blend the base: Combine cottage cheese, milk, sweetener, spirulina, and electrolyte powder in a high-speed blender. Blend until smooth.
- Freeze overnight: Pour into a Ninja CREAMi pint container and freeze for at least 24 hours on a flat surface.
- Spin the ice cream: Insert into the CREAMi machine and run the Lite Ice Cream cycle.
- Re-spin if needed: If crumbly, add 1–2 tbsp milk and run the Re-Spin cycle.
- Serve: Enjoy as-is or stir in any mix-ins you like.
Still can’t believe how good cottage cheese is as an ice cream ingredient! So creamy!
Can I make sea salt icecream with this basic recipe?
I think that might work, but I haven’t tried it!