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

Name: Strawberry Cottage Cheese Ice Cream: The Ultimate Creamy, High-Protein Treat
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
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

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Welcome to the recipe that’s taking the internet by storm, and for good reason! This Strawberry Cottage Cheese Ice Cream is the healthy, high-protein dessert you’ve been dreaming of. Forget everything you think you know about cottage cheese—when blended with sweet strawberries and a touch of maple syrup, it transforms into a luxuriously creamy, guilt-free ice cream. It’s a simple, no-churn recipe that delivers incredible flavor and a satisfyingly smooth texture without any of the fuss. You get all the goodness of a decadent dessert with a powerful protein punch, making it the perfect treat to enjoy any time of day.

Whether you’re looking for a post-workout refuel or a healthier alternative to satisfy your sweet tooth, this viral recipe is your answer. We’ve perfected this recipe to ensure it’s never icy or grainy, just perfectly smooth and delicious. Let’s dive in and make your new favorite frozen dessert!

Why This Viral Strawberry Cottage Cheese Ice Cream Recipe Works

You’ll absolutely fall in love with this recipe, and here’s why. First and foremost, it’s incredibly easy to make. You only need a handful of simple ingredients and a blender. There’s no need for a fancy ice cream maker or complicated churning process. It’s a game-changer for anyone who wants homemade ice cream without the hassle.

A spoonful of strawberry cottage cheese ice cream being lifted from a bowl, showcasing its rich, creamy texture. — The perfect creamy bite, every single time.

Second, it’s packed with protein. Thanks to the cottage cheese, each scoop is a powerhouse of nutrition, making it a much smarter choice than traditional sugar-laden ice creams. It’s a dessert that actually helps you meet your protein goals. If you love high-protein desserts, you might also enjoy our Cottage Cheese Peanut Butter Mousse.

Finally, the texture is unbelievably creamy. The key is using full-fat cottage cheese and blending it until it’s completely smooth. This process eliminates any trace of curdled texture, resulting in a velvety ice cream that rivals any store-bought brand.

Ingredients You’ll Need

This simple recipe requires just a few wholesome ingredients. Here’s what you’ll need to have on hand:

Full-Fat Cottage Cheese: This is the star of the show and non-negotiable for the creamiest texture. Low-fat versions contain more water and will result in an icier final product.
Frozen Strawberries: Using frozen fruit helps the ice cream thicken up instantly and provides a beautifully sweet and tart flavor.
Maple Syrup: A natural sweetener that pairs wonderfully with strawberries. You can also use honey or agave nectar.
Vanilla Extract: A splash of vanilla enhances the overall flavor and adds a touch of warmth.
Lemon Juice: A small amount of fresh lemon juice brightens the strawberry flavor and balances the sweetness.

How to Make Strawberry Cottage Cheese Ice Cream Step-by-Step

Making this high-protein ice cream is as simple as blending and freezing. Follow these steps for perfect results every time.

Step 1: Blend the Ingredients

In a high-powered blender, combine the full-fat cottage cheese, frozen strawberries, maple syrup, vanilla extract, and fresh lemon juice. Secure the lid tightly.

Step 2: Blend Until Perfectly Smooth

Blend the mixture on high speed for 60-90 seconds, or until it is completely smooth and creamy. Scrape down the sides of the blender as needed to ensure there are no lumps. The consistency should be thick, like a soft-serve ice cream.

Two perfect scoops of light pink strawberry cottage cheese ice cream sit in a modern ceramic bowl, ready to eat. — Healthy has never looked this delicious.

Step 3: Freeze the Ice Cream

Pour the blended mixture into a freezer-safe, airtight container. An insulated ice cream tub or a loaf pan covered tightly with plastic wrap works well. Smooth the top with a spatula.

Step 4: Let It Set

Freeze for at least 4 hours, or until firm. For the best scooping texture, let the ice cream sit at room temperature for 10-15 minutes before serving.

Tips for the Creamiest Cottage Cheese Ice Cream

Want to guarantee a silky-smooth texture? These expert tips will help you avoid the common pitfalls of homemade cottage cheese ice cream.

Use a High-Powered Blender: A powerful blender is essential for breaking down the cottage cheese curds completely. This is the most important step for achieving a smooth, non-grainy texture.
Don’t Skimp on Fat: Full-fat cottage cheese is crucial. The higher fat content prevents large ice crystals from forming, which is what makes ice cream icy.
Blend, Blend, Blend: Don’t rush the blending process. Let it run for at least a full minute, scraping down the sides to ensure every last bit is pureed.
Temper Before Scooping: This ice cream freezes quite hard. Allowing it to sit on the counter for 10-15 minutes softens it just enough for easy scooping.

Variations and Mix-In Ideas

While the simple strawberry flavor is divine on its own, this recipe is a fantastic base for creativity. For a different fruity dessert, try these Raspberry Cheesecake Bars. Here are a few ideas to customize your ice cream:

Chocolate Strawberry: Swirl in some melted dark chocolate or add a tablespoon of cocoa powder to the blender.
Strawberry Cheesecake: Fold in some crushed graham crackers after blending for a delicious cheesecake-inspired crunch. This is a great alternative to a full Burnt Basque Cheesecake.
Berry Medley: Use a mix of frozen strawberries, raspberries, and blueberries for a more complex berry flavor.
Add a Crunch: Stir in chopped nuts, granola, or chocolate chips before freezing.

Storage Instructions

Store your homemade Strawberry Cottage Cheese Ice Cream in an airtight container in the freezer. To prevent ice crystals from forming on the surface, you can press a piece of plastic wrap or parchment paper directly onto the ice cream before sealing the container. It will keep well for up to 2 weeks, though its texture is best enjoyed within the first week.

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Can I use other fruits besides strawberries?

Absolutely! This recipe works wonderfully with other frozen fruits like mango, peaches, blueberries, or bananas. Just substitute an equal amount of your chosen fruit.

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Can you taste the cottage cheese in the ice cream?

No, you cannot! When blended properly in a high-powered blender, the cottage cheese loses its signature taste and texture, becoming a neutral, creamy base that lets the strawberry flavor shine.

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Do I need an ice cream maker for this recipe?

Not at all! This is a completely no-churn recipe. All you need is a good quality, high-powered blender to get the mixture smooth before freezing.

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How do you make cottage cheese ice cream not icy?

The key to preventing icy ice cream is using full-fat cottage cheese. The higher fat content minimizes the formation of large ice crystals. Blending thoroughly until it’s perfectly smooth also helps create a creamy, rather than icy, texture.

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What kind of cottage cheese is best for this recipe?

Full-fat (at least 4% milkfat) cottage cheese is essential for the best results. Low-fat or non-fat versions have higher water content, which will make your ice cream hard and icy.

Share Your Creations!

We are so excited for you to try this amazing Strawberry Cottage Cheese Ice Cream recipe! It’s the perfect way to indulge your sweet cravings while nourishing your body. If you make it, we would love to see your creations! Snap a photo and share it with us on Pinterest. Don’t forget to leave a comment below and let us know what you think!