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High Protein Strawberry Cottage Cheese Ice Cream
This no-churn strawberry cottage cheese ice cream is incredibly easy to make with just 4 ingredients, and 5 minutes of prep to whip it up in the food processor. It’s so creamy and satisfying with over 20 grams of protein per serving!
Cottage cheese is having a moment on social media, but as a Registered Dietitian, I’ve been a fan of it forever. It’s incredibly versatile and provides an instant boost of protein, no cooking required. When blended up, you really can’t even taste it (like in my protein-packed blended overnight oats, this warm and gooey queso dip, and even in my popular better-than-boxed cottage cheese mac n cheese!).
Not gonna lie I was a little skeptical when I came across the viral cottage cheese ice cream Tik Tok but I’m always down to try something new and I was pleasantly surprised at the result! I thought strawberry would be a fun flavor to roll with and tossed in some graham crackers for that strawberry cheesecake vibe.
Now I’m not saying this is a replacement for ice cream. But it is a fun way to mix up snack time with a nourishing, filling and satisfying option!
Let’s Make This Frozen Strawberry Deliciousness Together!
Step 1: Strain your cottage cheese. Excess moisture can cause ice crystals to form in your ice cream.
Step 2: Toss everything except the graham crumbs into your food processor.
Step 3: Blend until smooth and no cottage cheese lumps remain.
Step 4: Pour into a loaf pan, add your toppings and pop in the freezer!
Ready to scoop!
How to Make It CREAMY (not rock hard)!
- The higher the milk fat of the cottage cheese the better
- Don’t forget to strain the liquid
- Do not eat it completely frozen!
This frozen dessert has a much lower fat content than regular ice cream so it can become really hard as it freezes. It’s best eaten around 4 hours after freezing where it’s solid enough to scoop but not completely frozen through.
If eating it after freezing completely through, let it sit at room temperature for 30 minutes or so until it becomes soft enough to scoop through easily!
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High Protein Strawberry Cottage Cheese Ice Cream
- Prep Time: 5
- Total Time: 4 hours 5 minutes
- Yield: 4–6 servings 1x
- Category: Snacks, Dessert
- Method: Frozen
- Cuisine: American
- Diet: Diabetic
Description
This no-churn strawberry cottage cheese ice cream is incredibly easy to make with just 4 ingredients, and 5 minutes of prep to whip it up in the food processor. It’s so creamy and satisfying with over 20 grams of protein per serving!
Ingredients
Ice Cream
- 1 (750 g) tub full fat cottage cheese, strained and liquid removed
- 1 cup fresh strawberries
- 3 tablespoons honey
Topping
- Graham cracker crumbs
- Fresh strawberries, sliced
Instructions
- Using a strainer or cheesecloth, strain the liquid from the cottage cheese.
- Add the strained cottage cheese, strawberries, and honey to a food processor and blend until smooth, approximately 60 to 90 seconds. Adjust to taste, adding more honey if desired.
- Add the cottage cheese mixture to a freezer safe container (I used a small loaf pan). Top with graham cracker crumbs and sliced strawberries and place in the freezer until frozen through, but still scoopable, about 4 hours.
- Before serving, allow the ice cream to thaw slightly, about 5 to 10 minutes. Then scoop into bowls or cones and enjoy! (Note: this ice cream is best served before it freezes completely, however if it has frozen through, it may need to thaw closer to 30 minutes or longer.)
🤤 Cottage cheese is such a versatile protein source. Love this creamy strawberry cottage cheese ice cream as an afternoon snack when I need something quick and satisfying to tie my over until dinner.
Absolutely! I love my snacks too, and this cottage cheese ice cream is definitely a favorite! Enjoy!
This ice cream recipe was so satisfying. I swapped the strawberries for some raspberries I had in the freezer, and it was delicious!
Glad you enjoyed! And raspberries would be delicious too, thanks for sharing!
You asked about using yogurt, and I make a “Pop” with 2 cups cottage cheese 1 cup yogurt.(blended) add 1 pk sugar free pudding, then add anything! I put them on a sheet pan about 4 Tbl each with sticks! Voila!! Feel free to share.😊
What a fun idea Martha! My kids would love this. Thank you for sharing!
This recipe ‘almost’ hit the spot with me, but I had a couple of personal issues with it… maybe you have some ideas to help me.
It seemed somewhat grainy, perhaps I didn’t blend it long enough, although the strawberries were fully integrated. I also got an unsatisfying cottage cheese aftertaste… I can’t quite come up with a solution that would mask that, and definitely not what I’m looking for in an ice cream. Thirdly, it just didn’t seem sweet enough, any thoughts on how to sweeten it up more? Perhaps more honey?
Hi Tracey! Thanks for your feedback! Did you use a food processor for it? For the graininess I would suggest blending it longer. It does continue to smooth out the longer you blend it, but stop blending when your desired consistency is reached. If you continue it can make it more liquidy. It will have a bit of a cottage cheese taste with it being the main ingredient but you could try adding more fruit (maybe even mixing in a banana for added sweetness and creaminess!) and yes, more honey would definitely give it more sweetness – along with adding more fruit if you choose to do so! You could also play around with different sweeteners like maple syrup or any others you prefer. I hope this helps and would love to know how it goes if you try these tips out!