This High Protein Strawberry Cottage Cheese Ice Cream is not only incredibly easy to make (all you need is 4 ingredients, a food processor, and freezer), it’s also packed full of protein, vitamins, and nourishing fats. Whip up a big batch at the beginning of the week and enjoy as a snack that’s satisfying and delish!

An overhead photo of pink ice cream in a bowl and in a loaf pan. There are two scoops of ice cream in a bowl, two strawberries on the countertop, and a loaf pan with a few scoops taken out of it.

It looks like cottage cheese is having its moment on social media. As a Registered Dietitian, I’ve been a huge fan of cottage cheese for over a decade. I’ve even passed the love for this delicious, protein-packed cheese to my son. No matter how we serve it, straight up, on toast, in smoothies – a tub never lasts long in the Pleskot house.

After years of eating it, I’ve found a way to transform this versatile cheese into a delicious, creamy ice cream. This creamy strawberry cottage cheese ice cream is the perfect afternoon pick me up. Packed full of vitamin C and protein, it has strawberry cheesecake vibes making it a tasty snack that keeps me both full and satisfied. And while this doesn’t replace my love for OG strawberry ice cream, there’s definitely room for this in our freezer.

A mini silver loaf pan is filled with pink strawberry cottage cheese ice cream. The ice cream is topped with graham cracker crumbs and sliced strawberries.

Ingredients and substitutions

High Fat Cottage Cheese: High fat plain cottage cheese has a mild flavor making it the perfect base for this ice cream treat. Because grocery stores are selling out of cottage cheese fast (thanks tiktok), I could only find 2% cottage cheese when developing this recipe. I removed as much liquid as possible through a mesh strainer which resulted in a creamy texture. If you can find 5% or higher, I recommend buying it. The fat content helps make this creamy (and adds a satiety factor that keeps you full AND satisfied for longer). More on how to make this ice cream creamy here!

If you’re not a fan of cottage cheese, you could give this a try with ricotta cheese or experiment by combining cream cheese with high fat yogurt. If you do the latter let me know in the comments! If you have an allergy or intolerance to dairy, you could try using a non-dairy yogurt or cottage cheese alternative instead.

Strawberries: Strawberries are another staple in our house. I love them in this strawberry and cream smoothie! Not only do they add a natural sweetness to a dish, they’re also packed full of nutrition (more on that here). I used fresh strawberries, tops removed. You can substitute for frozen strawberries or another fruit if you’re not a fan! This would be delicious with blueberries, mango, or raspberries (fresh or frozen).

Don’t have strawberries? There are plenty of options! This would be delish with other berries, like raspberries, blueberries, or blackberries. You could also try using other fruits that are in season, like peaches or cherries. If you’re not a fan of fruit, try adding cocoa powder or vanilla extract. Experiment and find what works for you! The beauty of cooking is that recipes are a template and the possibilities are endless. So don’t be afraid to put your own spin on this and make something that feels good to YOU!

Honey: This isn’t the first time I’m pairing honey with strawberries (have you tried these strawberry cheesecake bites?!) I find the two go together like PB & J. You can sub the honey for maple syrup, agave, or date nectar.

Graham Cracker Crumbs: I topped the ice cream with graham cracker crumbs to give it that strawberry cheesecake feel and a little crunch. You can buy graham cracker crumbs or make them yourself by adding them to a food processor. Other delicious topping ideas? Toasted nuts like cashews or almonds, crushed Oreos, or chia seeds.

An overhead photo of a loaf pan with the pink strawberry cottage cheese ice cream topped with graham cracker crumbs and sliced strawberries before it's been frozen.

How to Make this Food Processor Cottage Cheese Ice Cream

Using a strainer or cheesecloth, remove liquid from the cottage cheese.
Add the cottage cheese, strawberries, and honey to a food processor and blend until smooth, approximately 60 to 90 seconds.
Add the cottage cheese blend to a freezer safe container. Top with graham cracker crumbs and strawberries and place in the freezer until sold, approximately 4 to 5 hours.
Before serving, allow the ice cream to thaw for 5 to 7 minutes. Scoop out into bowls and enjoy!

A silver ice cream scooper is scooping up some pink strawberry cottage cheese ice cream that's in a mini loaf pan. There is a graham cracker crust and sliced strawberries on the top

Health Benefits of High Protein Ice Cream

Cottage Cheese: Cottage cheese is more than just a tasty addition to this ice cream – it’s a nutritional powerhouse! Packed with protein, cottage cheese helps to keep you feeling satisfied and supports muscle growth and repair. It’s also a good source of calcium. Plus, it’s rich in vitamins B12 and riboflavin, which help to keep our energy levels up and support overall well-being.

Strawberries: Strawberries are packed with vitamin C, antioxidants, and fiber, promoting immune health and aiding digestion. Add them into a smoothie (like this delicious strawberry basil smoothie) or top your overnight oats with a few for an added boost of nutrition.

Honey: Honey is not only a natural sweetener it also helps keep our blood sugars balanced and has antibacterial and antioxidant properties.

How to Make Cottage Cheese Ice Cream CREAMY!

Buy high fat cottage cheese! I know 90s diet culture has taught us to fear fat but our bodies actually need nourishing fats to help us feel full and satisfied. Higher fat cottage cheeses have less water content than low fat or no fat cottage cheese. If your ice cream mixture has a lot of water content, your ice cream will be crystalized and not creamy.
Remove as much liquid from the cottage cheese as you can! I used a mesh strainer but you can also use cheese cloths. This will further reduce the water content of your ice cream.
Choose fruit with lower water content. You might notice a trend here… water = ice ice ice. When it comes to making a fruity cottage cheese ice cream, fruits with lower water content are generally preferred to avoid excessive ice crystal formation and maintain a creamy texture. Besides strawberries, you can try bananas, mangos, or avocados!

A bowl of pink strawberry cottage cheese ice cream with a silver spoon in it. In the background is a loaf pan with some cottage cheese ice cream in it.

Flavor Boosters

Once you’ve mastered this recipe, you might want to change it up and create some new variations. Here are a few ides for some inspo!

Add-ins: Incorporate texture and flavor by mixing in crushed cookies, chocolate chips, or chopped nuts.

Strawberry Shortcake: Layer the ice cream with slices of fresh strawberries and crumbled shortbread cookies for a yummy twist on the classic dessert.

Berry Swirl: Swirl homemade berry jam into the ice cream for a vibrant burst of fruity goodness.