Gut-Friendly Matcha Affogato (Ninja Creami Style)
Yes, affogato, but make it matcha and gut-nourishing. This creamy, dreamy dessert takes the cozy vibes of a traditional affogato and swaps espresso for vibrant, antioxidant-rich matcha poured over a smooth, vanilla bean ice cream made in the Ninja Creami.
The secret to the creaminess? Cottage cheese. It blends seamlessly for that silky texture while quietly packing in gut-loving protein and probiotics. Sweetened naturally with dates, this recipe skips refined sugar while still giving you a spoonful of bliss in every bite.
Why You'll Love This Recipe:
Cottage cheese: Adds protein + live cultures for gut support
Dates: Natural sweetness + prebiotic fiber
Matcha: High in antioxidants + supports metabolism
No refined sugar, gums, or sketchy additives
Ingredients
Ice Cream Base (Ninja Creami)
1½ cups whole milk
½ cup full-fat cottage cheese
3 Medjool dates, pitted
Pinch of sea salt
Seeds from 1 vanilla bean (or 1 tsp pure vanilla extract)
Matcha Shot
½ tsp ceremonial-grade matcha
3–4 tbsp hot water (about 175°F—not boiling)
Optional: dash of maple syrup or honey for a sweet twist
Instructions
Step 1: Blend the Base
Add whole milk, cottage cheese, dates, vanilla bean seeds, and a pinch of salt to a blender. Blend until silky smooth—about 45 seconds to 1 minute.
Step 2: Freeze
Pour the mixture into your Ninja Creami pint container. Seal and freeze flat for at least 12–24 hours (until fully solid).
Step 3: Spin
Remove the pint from the freezer and let it sit at room temp for about 10 minutes. Then spin on “Lite Ice Cream” or “Gelato” mode.
If the texture is crumbly, add 1–2 tbsp milk and re-spin. You want it luxuriously creamy.
Step 4: Prepare Your Matcha
Whisk matcha powder with hot (not boiling) water using a matcha whisk or frother until smooth. Add sweetener if desired.
Step 5: Serve
Scoop your vanilla bean creami into a small glass or bowl. Pour the hot matcha over the top just like a classic affogato. Watch the swirl, take a pic (obviously), and dig in.
Tip:
You can also freeze the matcha into cubes and blend it with coconut milk for a frozen affogato version!
