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Strawberry Cottage Cheese Ice Cream

Strawberry cottage cheese ice cream with a vibrant, smooth pink texture made by blending cottage cheese and strawberries until lump-free. This high-protein, easy strawberry protein dessert freezes into creamy scoops in about 4 hours.
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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: 340
Ingredients Equipment Method Notes

Ingredients
  

Ice cream base
  • 2 cup full-fat cottage cheese
  • 1.5 cup fresh or frozen strawberries Fresh or frozen—if frozen, thaw slightly first.
  • 3 tbsp honey or maple syrup
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 0.25 tsp salt
Toppings
  • 1 fresh strawberries For topping after freezing.

Equipment

  • 1 stand mixer

Method
 

Prep strawberries
  1. If using frozen strawberries, thaw slightly until pliable, about 10 to 15 minutes, so they blend smoothly and evenly.
  2. If using fresh strawberries, hull and halve the berries so they can blend into a completely smooth pink base.
Blend until lump-free
  1. Add full-fat cottage cheese and strawberries to a blender, then blend until smooth.
  2. Add honey or maple syrup, vanilla extract, lemon juice, and salt, then blend again until completely smooth and vibrant pink with no lumps.
  3. Taste the mixture and adjust sweetness by adding more honey or maple syrup if needed, then blend briefly to combine.
Freeze
  1. Pour the blended mixture into a freezer-safe container and cover if possible, then freeze for 4 hours until scoopable.
  2. Let the ice cream sit at room temperature for 5 minutes before scooping to soften the texture for easier serving.
  3. Top with fresh strawberries and serve immediately for a bright, fruity finish.

Notes

For the smoothest, creamiest texture, blend long enough that you see no strawberry specks or cottage cheese curds. Store covered in the freezer for up to 2 weeks; thawing fully before refreezing may reduce scoopability. Freezing is yes—freeze the blended base only. For a lower-fat option, use low-fat or part-skim cottage cheese, but expect a slightly less creamy result and potentially more visible texture.