Horchata Protein Ice Cream

  • Prep 3 mins
  • Freeze Time 24 hours
  • Total 24h 3 mins
  • Easy
  • Serves 4

This horchata protein ice cream is a great way to get a little extra protein and satisfy your sweet tooth all at once, made with cottage cheese and cinnamon.

NOTE: If your freezer is set to a very cold temperature, the ice cream may look crumbly. If this occurs, select RE-SPIN to process the mixture a little more. You can also add 1-2 tablespoons of milk to the ice cream before re-spinning for a creamier texture.


  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 1 cup cottage cheese
  • 1 cup unsweetened vanilla rice or almond milk
  • 2 tablespoons pure maple syrup
  • 1 scoop vanilla protein powder
  • 1 ½ teaspoons ground cinnamon
  • Pinch of salt


  • Blender
  • Step 1

    Combine all of the ingredients in a blender and blend until smooth. Transfer the ice cream base to an empty CREAMi Pint. Place storage lid on pint and freeze for 24 hours. 

  • Step 2

    Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.  

  • Step 3

    Select LITE ICE CREAM. Re-spin if necessary. 

  • Step 4

    When processing is complete, remove ice cream from pint and serve immediately with desired toppings.