Strawberry Cheesecake Cottage Cheese Ice Cream
A high-protein, creamy frozen treat that tastes like strawberry cheesecake using cottage cheese as a base.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 2 hr 10 min
- Yield: 4 servings 1x
- Category: Dessert
- Method: No-Churn
- Cuisine: American
- Diet: High-Protein
Ingredients
Scale
16 oz (2 cups) full-fat cottage cheese
1/4 cup maple syrup
1 teaspoon vanilla extract
1 cup fresh strawberries (chopped, divided)
1/2 cup graham crackers (roughly crushed)
Instructions
- Add the cottage cheese, maple syrup, vanilla extract and 1/2 cup chopped strawberries to a high-powered blender.
- Blend until completely smooth and creamy, scraping down the sides as needed until no curds remain.
- Stir in the remaining 1/2 cup of chopped strawberries and the crushed graham crackers by hand.
- Pour the mixture back into the cottage cheese container or a loaf pan.
- Freeze for 2-3 hours until the consistency is firm but scoopable.
- Let sit at room temperature for 5-10 minutes before serving for the best texture.
Notes
- Use full-fat cottage cheese for the creamiest results.
- If frozen overnight, the ice cream will need about 20-30 minutes to thaw before scooping.
Nutrition
- Serving Size: 1 bowl
- Calories: 234 kcal
- Sugar: 19 g
- Sodium: 384 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 28 mg