Cherry Garcia Ice Cream (Ninja Creami)

Written By julia cichocki

Servings: 1 pint
Calories (approx): ~300–350 per pint
Protein: ~12g
Gluten-Free | Refined Sugar-Free | Can be Dairy-Free

Ice Cream Base (Vanilla)

  • 1½ cups whole milk (or unsweetened almond/coconut milk for dairy-free)

  • ½ cup full-fat cottage cheese

  • 3 Medjool dates, pitted (for natural sweetness)

  • Pinch of sea salt

  • Seeds from 1 vanilla bean (or 1 tsp pure vanilla extract)

Mix-Ins

  • ½ cup frozen cherries, chopped

  • 2 tbsp dark chocolate chunks or mini chips (Hu Kitchen for refined sugar-free)

Directions

1. Blend the Base

In a blender, combine the whole milk, cottage cheese, dates, sea salt, and vanilla. Blend until completely smooth.

2. Freeze

Pour into your Ninja Creami pint container, level the top, and freeze for 12–24 hours until solid.

3. First Spin

Remove from the freezer, let sit for 5–10 minutes to slightly soften, then spin on Lite Ice Cream or Smoothie Bowl setting.

4. Mix-Ins

Create a small well in the center, add chopped cherries and dark chocolate, and use the Mix-In function to fold them in evenly.

5. Serve & Enjoy

Top with extra cherries or chocolate for that classic Cherry Garcia look — but with a gut-friendly twist!

💡 Why This Version is Gut-Friendly

  • Cottage Cheese → Adds protein + probiotics for better digestion

  • Dates → Natural sweetness + fiber to slow blood sugar spikes

  • Dark Chocolate → Rich in antioxidants & lower sugar than milk chocolate

  • Cherries → Packed with anti-inflammatory compounds

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julia cichocki
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