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Strawberry Cottage Cheese Ice Cream in a bowl

Strawberry Cottage Cheese Ice Cream – Creamy, High-Protein & No-Churn

This Strawberry Cottage Cheese Ice Cream is creamy, protein-packed, and unbelievably easy. Made with just a blender—no ice cream machine required—it’s a refreshing, healthy dessert for summer days or post-workout snacks.
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Prep Time 5 minutes
Servings: 4 People
Course: Breakfast, Dessert, DINNER, Healthy, LUNCH
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cottage cheese full-fat for creaminess
  • 2 cups fresh or frozen strawberries hulled
  • 3 –4 tablespoons honey or maple syrup adjust to taste
  • 1 teaspoon vanilla extract
  • Optional: a squeeze of lemon juice for brightness
  • Optional: crushed graham crackers or dark chocolate chips for topping

Equipment

  • Blender or food processor
  • Rubber spatula
  • Freezer-safe container (preferably shallow)
  • Measuring cups/spoons
  • Optional: airtight wrap or lid
  • Nutrition (Per Serving – based on 4 servings):
  • Calories: 150
  • Protein: 15g
  • Fat: 6g
  • Saturated Fat: 3g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Sugar 9g
  • Fiber: 1g
  • Cholesterol: 15mg
  • Sodium: 280mg

Method
 

  1. In a blender or food processor, combine cottage cheese, strawberries, sweetener, and vanilla extract.
  2. Blend until completely smooth and creamy (about 1–2 minutes).
  3. Taste the mixture and add lemon juice or extra sweetener if needed.
  4. Pour the blended mixture into a freezer-safe container and smooth the top.
  5. Freeze for 3–4 hours, or until firm enough to scoop.
  6. Let sit at room temperature for 10 minutes before serving.
  7. Scoop and serve plain, or garnish with toppings like chocolate chips or graham cracker crumbs

Notes

Full-fat cottage cheese creates the best creamy texture.
For a chunkier texture, pulse in extra strawberry pieces at the end.
Avoid over-freezing—consume within 2 weeks for best taste.
Let the ice cream soften slightly before scooping to avoid a hard texture.
Use silicone molds to make single-serve frozen bites.