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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. It freezes into a creamy scoopable texture with real strawberry flavor and simple, sweet-tangy balance.
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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: 220
Ingredients Equipment Method Notes

Ingredients
  

base
  • 2 cup full-fat cottage cheese Use full-fat for the creamiest texture.
  • 1.5 cup fresh or frozen strawberries Thaw frozen strawberries slightly before blending.
  • 3 tbsp honey or maple syrup Sweeten to taste after blending.
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 0.25 tsp salt
  • 1 fresh strawberries for topping Use extra berries for serving.

Equipment

  • 1 stand mixer

Method
 

Prep the strawberries
  1. If using frozen strawberries, thaw slightly, then keep them ready for blending. If using fresh strawberries, hull and halve them so they blend smoothly.
Blend the ice cream base
  1. Blend full-fat cottage cheese, strawberries, honey or maple syrup, vanilla extract, 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 with more honey or maple syrup if needed. Mix again briefly just to incorporate any adjustment.
Freeze and serve
  1. Pour the mixture into a freezer-safe container and freeze for 4 hours. Keep the lid closed so the top stays smooth.
  2. Let the container sit at room temperature for 5 minutes before scooping. This softens the texture for clean, scoopable portions.
  3. Top the scooped ice cream with fresh strawberries for topping and serve immediately. Add any extra drizzle of honey if you want a brighter finish.

Notes

For the smoothest texture, blend long enough that you see no specks and the color is an even vibrant pink throughout. Store covered in the freezer for up to 1 week; freeze is best for texture within that window. Freezer re-freezing after serving is not recommended for best scoop quality. For a lighter version, swap honey for maple syrup and reduce to 2 tablespoons to lower added sugar without changing the creamy base.