In a blender, combine the milk, cottage cheese (if using), vanilla protein powder, sugar-free pudding mix, cake batter or vanilla extract, butter extract, stevia, and a pinch of salt. Blend until smooth.
Pour the mixture into your Ninja Creami pint, and freeze for 24 hours on a level surface.
Before spinning your ice cream, in a microwave-safe dish (an 8 oz ramekin works perfectly), combine almond flour, Greek yogurt, butter extract, vanilla extract, stevia, baking powder, and a pinch of salt.
Mix until smooth and microwave for 1 minute.
Place it in the freezer to cool while you spin your ice cream.
Remove the frozen Ninja Creami pint from the freezer and run it under hot water for about 1-2 minutes.
Spin on “Lite Ice Cream” mode.
Re-spin 1-2 times, until you reach your desired consistency.
Take the cooled cake out of the freezer and crumble it into bite-sized chunks using a spoon or fork.
Gently mix the cake pieces into the spun ice cream by hand. Alternatively, you can use the “Mix-In” mode on the Ninja Creami, but note that this may disperse the cake pieces more evenly rather than keeping them chunky.
Enjoy!
