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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. Freeze it for 4 hours for a creamy, scoopable texture with real strawberry flavor and optional fresh fruit topping.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Base and flavor
  • 2 cup full-fat cottage cheese
  • 1.5 cup fresh or frozen strawberries
  • 3 tbsp honey or maple syrup
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 0.25 tsp salt
Topping
  • fresh strawberries for topping

Equipment

  • 1 stand mixer

Method
 

Prep fruit
  1. If using frozen strawberries, thaw slightly at room temperature until softened, about 10 minutes, so they blend smoothly.
  2. If using fresh strawberries, hull and halve them so they break down quickly when blended.
Blend to smooth and vibrant pink
  1. Add cottage cheese, strawberries, honey (or maple syrup), vanilla extract, lemon juice, and salt to a blender and blend until completely smooth, scraping as needed.
  2. Continue blending until the mixture turns vibrant pink with no lumps, then stop and check the texture for any remaining bits.
Taste and freeze
  1. Taste the mixture and adjust sweetness as needed by adding more honey or maple syrup.
  2. Pour into a freezer-safe container, seal, and freeze for 4 hours until firm.
  3. Let the container sit at room temperature for 5 minutes before scooping to soften for easier serving.
  4. Top with fresh strawberries and serve immediately.

Notes

For the smoothest, lump-free texture, blend until you see no visible strawberry pieces, even if it takes an extra minute. Store covered in the freezer up to 1 month; let soften 5–10 minutes before scooping. If you want a slightly lower-calorie swap, use low-fat cottage cheese, but the ice cream may be a bit softer.