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Strawberry Cottage Cheese Ice Cream

Strawberry cottage cheese ice cream is a bright pink, protein-packed frozen dessert made by blending cottage cheese with strawberries until completely smooth. Freeze for 4 hours for a creamy, scoopable texture with real strawberry flavor.
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Prep Time 10 minutes
freezing 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Strawberries
  • 1.5 cup fresh or frozen strawberries Thaw slightly if frozen; hull and halve if fresh.
  • 1 Fresh strawberries for topping Use for serving.
Cottage Cheese Base
  • 2 cup full-fat cottage cheese
  • 3 tbsp honey or maple syrup
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 0.25 tsp salt

Equipment

  • 1 stand mixer

Method
 

Prep fruit
  1. If using frozen strawberries, thaw slightly until just softened. If using fresh, hull and halve the strawberries.
  2. Blend the cottage cheese and strawberries together until smooth. Scrape down as needed so the mixture turns vibrant pink with no visible lumps.
Blend, taste, and freeze
  1. Add honey or maple syrup, vanilla extract, lemon juice, and salt, then blend again until completely smooth. Keep blending until fully uniform in color and texture.
  2. Taste the mixture and adjust sweetness if needed. Blend briefly again if you add more honey or syrup.
  3. Pour the mixture into a freezer-safe container and cover. Freeze for 4 hours, until firm enough to scoop.
Serve
  1. Let the ice cream sit at room temperature for 5 minutes before scooping. This softens it for clean, creamy scoops.
  2. Top with fresh strawberries and serve immediately. Add extra drizzle of honey if desired.

Notes

Pro tip: blend until truly lump-free—stop only when the texture looks uniformly silky and the color is consistently vibrant pink. Store covered in the freezer up to 2 weeks; thaw in the fridge 10-15 minutes if very firm, and expect a softer texture. Freezing again after scooping is not recommended. For a lower-calorie option, use low-fat cottage cheese while keeping the blend and freeze steps the same.