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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. This easy healthy strawberry ice cream freezes into a creamy scoopable texture with no ice cream maker needed.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

Cottage cheese base
  • 2 cup full-fat cottage cheese
  • 1.5 cup fresh or frozen strawberries If frozen, thaw slightly before blending.
  • 3 tbsp honey or maple syrup
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 0.25 tsp salt
Topping
  • 1 Fresh strawberries for topping

Equipment

  • 1 stand mixer

Method
 

Prep strawberries
  1. If using frozen strawberries, thaw slightly so they blend easily.
  2. If using fresh, hull and halve the strawberries for smoother blending.
Blend until vibrant and lump-free
  1. Add full-fat cottage cheese, strawberries, honey (or maple syrup), vanilla extract, lemon juice, and salt to a blender.
  2. Blend until completely smooth, scraping down as needed, until the mixture turns vibrant pink with no lumps.
Taste and sweeten
  1. Taste the base and adjust sweetness with more honey or maple syrup if needed.
Freeze
  1. Pour the mixture into a freezer-safe container and freeze for 4 hours until firm.
  2. Let the ice cream sit at room temperature for 5 minutes before scooping for easier texture.
Serve
  1. Top with fresh strawberries and serve immediately.

Notes

Pro tip: blend longer if you see any specks—smooth blending is what gives the vivid, creamy texture. Refrigerate leftovers in a sealed container up to 2 days (it will firm further). Freezing: yes—freeze for up to 1 month, thaw in the fridge briefly before scooping if very hard. If you want a lower-fat option, use low-fat cottage cheese for a lighter high-protein ice cream while keeping the same strawberry flavor.