Strawberry cottage cheese ice cream is the summer treat you didn’t know you needed—packed with protein, naturally sweetened, and made from just a few wholesome ingredients. With a texture that’s rich and creamy, this frozen dessert blends real strawberries and cottage cheese into a smooth, scoopable delight you’ll want on repeat.
Table of Contents
Table of Contents
The Sweet Story Behind Strawberry Cottage Cheese Ice Cream
A childhood favorite, reinvented with protein power
When I was little, my mom used to mash up strawberries into vanilla ice cream and call it “strawberries cream.” It was our makeshift sundae—simple, sweet, and totally satisfying. Now, as a mom myself, I wanted to recreate that feeling—but with a nourishing twist. That’s how this strawberry cottage cheese ice cream was born.
Instead of heavy cream and sugar, this recipe leans into cottage cheese, fresh strawberries, and a touch of maple syrup or honey. This creamy, high-protein dessert delivers all the flavor of frozen cheesecake with a silky-smooth texture you’ll love. The first time I made it, my son thought it came from a store. It was that good.
If you’ve loved my cottage cheese banana pudding or cottage cheese chocolate mousse, you’ll definitely want to add this easy ice cream to your summer lineup.
Why this recipe is perfect for warm weather and busy days
This strawberry cottage cheese ice cream is what I call a no-stress dessert. Simply blend the ingredients, freeze, and enjoy—no churning, no eggs, and no fuss. This freezer-friendly, high-protein dessert is made with real food and delivers indulgent flavor without derailing your goals.
Plus, it’s customizable. Want more vanilla? Add a splash of extract. Like it sweeter? Go with more honey. Want that classic cheesecake twist? Add crushed graham crackers on top. This recipe fits effortlessly into any routine and stores well in the freezer for quick scoops any time.
For more refreshing, protein-packed ideas, don’t miss our cottage cheese chocolate pudding or cottage cheese brownies—both make for excellent pre-prepped desserts too.
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Strawberry Cottage Cheese Ice Cream
- Total Time: 4 hours
- Yield: 4 servings 1x
Description
This strawberry cottage cheese ice cream is creamy, fruity, and protein-packed. It’s made in minutes and stored easily for healthy frozen treats.
Ingredients
2 cups cottage cheese
1 cup chopped strawberries
3 tablespoons honey or maple syrup
1/2 teaspoon vanilla extract (optional)
Instructions
1. Add cottage cheese, strawberries, honey/maple syrup, and vanilla to a blender.
2. Blend until completely smooth and creamy.
3. Pour into a container and freeze for at least 4 hours. Let sit 10 minutes before scooping.
Notes
Use full-fat cottage cheese for best texture.
Add a splash of milk or Greek yogurt if mixture is too thick to blend.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending & Freezing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 110
- Sugar: 6g
- Sodium: 190mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 10mg
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Ingredients & How to Make Strawberry Cottage Cheese Ice Cream
Only 4 ingredients needed for strawberry cottage cheese ice cream
What makes this strawberries cottage cheese ice cream so special is how little it takes to make. With just a few high-quality ingredients, you’ll have a creamy, scoopable dessert that tastes like it took hours to churn.
Here’s what you’ll need:
- 2 cups cottage cheese – use full-fat for the creamiest result
- 1 cup chopped strawberries – fresh or frozen (thawed)
- 3 tablespoons maple syrup or honey – adjust to taste
- ½ teaspoon vanilla extract – optional, but it boosts the cheesecake-like flavor
These ingredients come together beautifully in a blender or food processor, transforming into a thick, luscious strawberries cream. The cottage cheese brings natural protein, a rich texture, and that slight tang that mimics cheesecake. Fresh strawberries deliver the fruity flavor and gorgeous pink hue.
Step-by-step: how to blend and freeze for best texture
- Add the cottage cheese, chopped strawberries, maple syrup, and vanilla extract to a high-powered blender or food processor.
- Blend until completely smooth and creamy. Scrape down the sides if needed.
- Taste and adjust sweetness—add another tablespoon of honey or a pinch of salt if desired.
- Pour into a freezer-safe container and smooth out the top.
- Cover and freeze for at least 4 hours, or until firm enough to scoop.
- Let thaw at room temp for 10–15 minutes before scooping.
If you’re into soft-serve style, you can enjoy it straight from the blender as a thick strawberries cottage cheese “frozen yogurt.” But freezing gives you that real ice cream scoop.
Looking for more creamy treats? Try our cottage cheese pudding or cottage cheese chocolate cake—both offer spoonable indulgence with clean ingredients.
Why Cottage Cheese Makes the Best Ice Cream Base
Cottage cheese adds protein, creaminess, and balance
If you’ve never used cottage cheese in a dessert, this strawberry cottage cheese ice cream will completely change your mind. Not only does it create a creamy and indulgent texture, but it’s also a naturally high-protein base. One cup of cottage cheese can pack over 25 grams of protein, making it perfect for post-workout treats or guilt-free dessert cravings.
The mild flavor lets the strawberries shine while still giving that rich cheesecake undertone. And since it’s lower in fat than traditional cream, this ice cream feels light but still satisfies. It’s also ideal for those who want to cut down on added sugar or skip heavy dairy products.
What’s more, the tang of cottage cheese pairs beautifully with vanilla and maple syrup, rounding out the flavor profile and creating that perfect frozen balance of sweet and tart.
Texture tips: how to make it smooth and scoopable
Worried your strawberry cottage cheese ice cream will be grainy or icy? Here’s how to fix that. Use a blender (not a hand mixer) and make sure your strawberries are soft—especially if frozen. Blending thoroughly until silky smooth is the key to avoiding any curd-like bits.
To achieve an ultra-creamy texture, strain the cottage cheese using a fine mesh sieve before blending. This helps eliminate excess moisture and gives the ice cream that rich, scoopable consistency you’d expect from a premium dessert.
If your ice cream feels too firm after freezing, just leave it at room temperature for 10 min – 15 min. It will soften into smooth, creamy scoops—perfect for serving.
Want to explore more ways to use cottage cheese in desserts? Don’t miss our cottage cheese mousse or cottage cheese ciramisu—they’re both rich and smooth just like this one.
Tips & Storage for Strawberry Cottage Cheese Ice Cream
Tips to perfect your strawberry cottage cheese ice cream
Getting your strawberry cottage cheese ice cream just right is easier than you think, but here are a few helpful pointers to make it flawless:
- Opt for full-fat cottage cheese to achieve a richer, creamier consistency—it enhances the texture and blends effortlessly into your ice cream base.
- Make sure your strawberries are soft and ripe. If using frozen, thaw them completely before blending.
- For extra creaminess, add 1–2 tablespoons of milk or a spoonful of Greek yogurt before blending.
- Want to enhance the cheesecake flavor? Finish with a splash of lemon juice or a dusting of crushed graham crackers to elevate both the flavor and texture.
If you’re working with a high-speed blender, make sure to blend thoroughly until the mixture is ultra-smooth—don’t rush this step. The smoother the base, the better your final ice cream texture will be.
What’s the best way to store strawberry cottage cheese ice cream in the freezer?
Store your finished strawberry cottage cheese ice cream in an airtight freezer-safe container. Glass containers or reusable silicone tubs work best to prevent freezer burn and flavor loss.
- Freeze for at least 4 hours, though an overnight chill gives the best firm, scoopable texture.
- Thaw time: Let the container sit at room temperature for 10 min – 15 min before scooping.
- Storage life: Best within 5 days for peak flavor and texture.
If your ice cream turns too icy, just give it a quick blend to restore its creamy texture. For added convenience, double the recipe and freeze it in single-serve portions—perfect for a high-protein treat on the go.
For more freezer-friendly desserts, be sure to try our cottage cheese pudding and cottage cheese chocolate cake—they’re delicious straight from the chill too.
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FAQs About Strawberry Cottage Cheese Ice Cream
How do I make strawberry cottage cheese ice cream creamy?
For ultra-creamy strawberries cottage cheese ice cream, opt for full-fat cottage cheese, blend thoroughly until silky smooth, and make sure your strawberries are thawed or very soft for the best texture. You can also add a small splash of milk or a spoonful of yogurt for extra richness.
Is cottage cheese healthier than traditional ice cream?
Yes! Cottage cheese is naturally high in protein, lower in fat, and contains fewer added sugars than most store-bought ice creams. When paired with fresh fruit like strawberries and a natural sweetener like maple syrup, it’s a more nutritious dessert option.
Can I use fat-free cottage cheese?
Yes, you can use lower-fat cottage cheese, but it might yield a less creamy, icier texture. For best results and a smoother finish, stick with full-fat or at least 2% cottage cheese. You can still blend it well with the right blender or food processor.
How do I fix grainy or hard texture?
If your strawberry cottage cheese ice cream turns out too icy or grainy, re-blend the frozen base with a bit of milk. Letting it thaw for 10 min – 15 min before scooping also helps soften the texture for creamier scoops.
Do strawberries and cottage cheese taste good together?
Surprisingly, yes! The mild tang of cottage cheese complements the natural sweetness of strawberries, making a flavor that’s similar to cheesecake. It’s balanced, fresh, and deliciously creamy once frozen.
How should I store and serve strawberry cottage cheese ice cream?
Store in a sealed container in the freezer for up to 5 days. Before serving, let it sit at room temperature for 10–15 min to soften for easy scooping. Serve with extra strawberries, a drizzle of honey, or crushed graham crackers for a fun twist on strawberries cheesecake.
What’s the best type of blender for this recipe?
A high-powered blender like a Vitamix or a strong food processor will give you the smoothest texture. Make sure to scrape the sides as needed and blend until completely uniform.
Why You’ll Love This Strawberry Cottage Cheese Ice Cream
This strawberries cottage cheese ice cream is more than just a frozen treat—it’s a smart, protein-rich dessert that brings together simplicity, nutrition, and crave-worthy flavor. It’s cold and creamy like traditional ice cream, but packed with the benefits of real cottage cheese and fresh strawberries.
Whether you’re following a high-protein lifestyle, looking for a sugar-free option, or just want to enjoy dessert without regret, this recipe checks every box. It’s easy to make, customizable, and freezer-friendly—perfect for families, post-workout snacks, or sweet summer nights.
If this became your new favorite, don’t miss out on our cottage cheese chocolate mousse or cottage cheese brownies—each recipe takes classic comfort foods and gives them a nourishing, creamy twist.
Grab your blender and whip up this strawberry cottage cheese ice cream—it might just become your favorite way to cool off with a creamy, high-protein treat.