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Strawberry Cottage Cheese Ice Cream

Strawberry cottage cheese ice cream made by blending cottage cheese with strawberries until vibrant pink and completely smooth, then freezing into a creamy scoop. This healthy strawberry ice cream is protein-packed, lightly sweet, and ready in minutes with a 4-hour freeze for texture.
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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: 230
Ingredients Equipment Method Notes

Ingredients
  

cottage cheese
  • 2 cup full-fat cottage cheese Use full-fat for the creamiest texture.
strawberries
  • 1.5 cup fresh or frozen strawberries If frozen, thaw slightly before blending.
  • 1 fresh strawberries for topping Reserve for serving.
sweeteners and flavor
  • 3 tbsp honey or maple syrup Sweeten to taste after blending if needed.
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 0.25 tsp salt

Equipment

  • 1 stand mixer
  • 1 freezer-safe container

Method
 

Prep the strawberries
  1. If using frozen strawberries, thaw slightly so they blend smoothly. If using fresh strawberries, hull and halve them for even blending.
Blend the base
  1. Blend cottage cheese, strawberries, honey, vanilla, lemon juice, and salt until completely smooth. Blend until the mixture turns vibrant pink with no lumps.
  2. Taste the blended mixture and adjust sweetness by adding more honey or maple syrup if needed. Stop when the flavor matches your preference.
Freeze and serve
  1. Pour the mixture into a freezer-safe container and freeze for 4 hours to set the texture. Spread it evenly so it freezes consistently.
  2. Let the ice cream sit at room temperature for 5 minutes before scooping. This softens the surface for easier scooping.
  3. Top with fresh strawberries and serve immediately. Add the reserved strawberry pieces for bright, fresh flavor.

Notes

For the smoothest, most scoopable texture, blend long enough that there are zero visible strawberry bits. Store covered in the freezer for up to 1 week; for best texture, thaw 5–10 minutes before serving. Freezing longer can make it slightly firmer but still works. For a lower-sugar option, use maple syrup made from pure maple or reduce to 2 tbsp and add more only if your strawberries are tart.