Creamy Strawberry Cottage Cheese Ice Cream (High Protein & Easy)

Honestly, if you told me a year ago that I would be putting cottage cheese in my blender to make dessert, I probably would have laughed. I mean, cottage cheese? In ice cream? It sounds a little strange. But then I tried it. And wow.

I was looking for something cold and sweet that wouldn’t ruin my healthy eating streak. You know how it is. You want a treat, but you also want to hit your protein goals. This strawberry cottage cheese ice cream recipe is the answer. It is creamy, it is sweet, and it actually tastes like cheesecake.

Let’s get into how you can make this guilt-free treat at home.

Why You’ll Love This Recipe

Reason	Why It Matters
High Protein	Cottage cheese is packed with protein, making this a filling snack.
Only 3 Ingredients	You likely have everything in your kitchen right now.
Kid-Approved	It tastes like frozen strawberry yogurt or cheesecake, not “diet food.”
Keto Friendly	Easily adaptable for low-carb diets using specific sweeteners.
No Churn Needed	No fancy gadgets required, just a simple blender.

Ingredients Needed

Here is exactly what you need to grab from the grocery store.

Ingredient	Quantity	Notes
Cottage Cheese	2 Cups	Full fat (4%) works best for creaminess.
Strawberries	1 Cup + extra	Fresh or frozen works. Use extra for chunks.
Sweetener	1/3 to 1/4 Cup	Maple syrup, honey, or Allulose for low carb.

Wait till you see the secret ingredient for extra tip to make the recipe perfect.

Step-by-Step Guide

Making this is super simple. I usually have my daughter help me because she loves dumping the ingredients in.

Step 1: Clean Your Fruit

First things first. We need to wash the strawberries. I like to soak mine in water with a splash of vinegar for about 10 minutes. It helps get rid of pesticides and dirt. Just give the water a little swirl to agitate it. Rinse them well afterwards.

Step 2: Blend the Base

Grab your blender. Dump in the 2 cups of cottage cheese. Toss in 1 cup of your clean strawberries. Then, add your sweetener. I used about a 1/4 cup of maple syrup because I don’t like it overly sweet, but you can do up to a 1/3 cup.

Step 3: Blitz It

Put the lid on and blend until it is completely smooth. You don’t want any white curds left. It should look like a thick, pink yogurt.

Step 4: The Mix-Ins

Pour the mixture into a loaf pan or a freezer-safe container. Now, chop up a few extra strawberries into small pieces. Sprinkle these into the container and fold them in. This gives you nice bursts of fruit flavor in every bite.

Step 5: Freeze

Place the container in the freezer. It usually needs about 4 hours to set properly.

Time & Servings

Details	Time/Amount
Prep Time	10 Minutes
Freeze Time	4 Hours
Total Time	4 Hours 10 Minutes
Servings	4 Servings

Recipe Notes

Note	Description
Texture Tip	This freezes harder than store-bought ice cream because it has less fat.
Sweetener Choice	If you use Allulose (a rare sugar), it stays softer than using honey.
Dairy-Free?	You can try cultured coconut cottage cheese, but the taste will change.
Blender Power	You don’t need a high-speed blender, a standard one works fine.

Nutrition Breakdown (Per Serving)

Nutrient	Amount (Approx)
Calories	140 kcal
Protein	12g
Carbs	15g
Fat	4g

Kitchen Tools Needed

You don’t need a professional kitchen for this. Just a few basics.

Blender or Food Processor: To get that smooth consistency.
Loaf Pan: A 9×5 metal or glass pan works great.
Spatula: To scrape down the sides.
Knife and Board: For chopping those strawberry chunks.

Health Benefits

I love this recipe because it actually serves a purpose for your body.

Muscle Repair: The casein protein in cottage cheese digests slowly, making it great for muscle recovery.
Vitamin C: Strawberries are loaded with antioxidants.
Bone Health: You get a solid dose of calcium from the dairy.

Serving Suggestions

You can eat this straight out of the bowl, but I like to dress it up a bit.

Crumbled Graham Crackers: Sprinkle these on top for a “cheesecake” vibe.
Fresh Mint: A little green leaf makes it look fancy.
Waffle Cone: Kids love it this way.
Dark Chocolate Chips: If you want a chocolate-covered strawberry taste.

Storage and Reheating

Okay, this is the important part. Since we aren’t using heavy cream or egg yolks, this mixture freezes pretty solid.

Storage: Keep it in an airtight container in the freezer. It will last for up to 2 weeks, though fresh fruit texture might change slightly after that.

Thawing (The Trick): You cannot scoop this right away. You must let it sit on the counter for about 10 to 20 minutes before serving. This softens it up enough to get that creamy texture back. If you try to scoop it frozen, you might bend your spoon!

Common Mistakes to Avoid

Not blending enough: If you don’t blend until the curds are gone, the texture will be gritty. Blend it longer than you think you need to.
Adding too much liquid: Don’t add milk or water. The strawberries have enough juice. Adding water makes it icy.
Eating it too soon: If you don’t let it freeze long enough, it’s just cold soup. Be patient.

FAQs

Does this taste like cottage cheese?

Honestly, no. The tanginess of the cheese mimics cream cheese or greek yogurt. Once you add the strawberries and sweetener, the “curd” flavor disappears.

Can I use frozen strawberries?

Yes, you can. However, you might need to let them thaw a little bit before blending so your blender doesn’t get stuck.

Is this keto-friendly?

It can be! If you use a keto-approved maple syrup or Allulose instead of honey, the carb count drops significantly.

Can I use low-fat cottage cheese?

I wouldn’t recommend it. The fat helps with the creamy texture. Fat-free versions will turn into an icy block in the freezer.

Final Thoughts

I really think you should give this a try. It is one of those recipes that surprises you. It feels indulgent, but you are actually fueling your body with good stuff. Plus, seeing the kids enjoy something healthy is always a win in my book.

If you make it, play around with the fruits too. Maybe try peaches or blueberries next time. But start with the strawberry. It’s a classic for a reason.