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Two perfect scoops of light pink strawberry cottage cheese ice cream sit in a modern ceramic bowl, ready to eat.

Strawberry Cottage Cheese Ice Cream: The Ultimate Creamy, High-Protein Treat

Discover the ultimate Strawberry Cottage Cheese Ice Cream recipe! This easy, no-churn, high-protein dessert is incredibly creamy and delicious. Made with just 5 simple ingredients, it's the perfect healthy treat to satisfy your sweet cravings.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups full-fat cottage cheese Do not use low-fat.
  • 1.5 cups frozen strawberries
  • 1/4 cup maple syrup Or honey
  • 1 tsp vanilla extract
  • 1 tbsp fresh lemon juice

Equipment

  • 1 High-Powered Blender
  • 1 Freezer-Safe Container A loaf pan or insulated ice cream tub works well.

Method
 

  1. Combine the full-fat cottage cheese, frozen strawberries, maple syrup, vanilla extract, and lemon juice in a high-powered blender.
  2. Blend on high for 60-90 seconds until the mixture is completely smooth and creamy. Scrape down the sides of the blender as necessary.
  3. Pour the mixture into a freezer-safe container, such as a loaf pan, and smooth the top.
  4. Freeze for at least 4 hours, or until firm. Let the ice cream sit at room temperature for 10-15 minutes before scooping to soften slightly.

Notes

For the creamiest texture: Be sure to use a high-powered blender and full-fat cottage cheese.
Storage: Store in an airtight container in the freezer for up to 2 weeks.