Strawberry Cottage Cheese Ice Cream 🍓🍨
↓ Jump to RecipeCreamy, naturally sweet, and made with only TWO ingredients! This Strawberry Cottage Cheese Ice Cream is a high-protein, zero-added-sugar frozen dessert that blends up in minutes without needing an ice cream maker.
Craving a refreshing strawberry ice cream without all the heavy cream and refined sugar? By blending sweet frozen strawberries with protein-rich cottage cheese, you get an unbelievably creamy, soft-serve-like texture in under 5 minutes!
The natural tart-sweetness of frozen strawberries completely masks the cottage cheese flavor while transforming it into a thick, velvety ice cream base. Enjoy immediately as soft-serve or freeze briefly for perfectly scoopable bowls!
Strawberry Cottage Cheese Ice Cream
- 🌪️ High-speed blender or food processor
- 🥄 Silicone spatula
- 🍨 Freezer-safe container
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1Add strawberries: Add the 2 cups of frozen strawberries to a high-speed blender or food processor bowl.
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2Add cottage cheese: Add 1 cup of cottage cheese directly over the strawberries.
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3Blend & scrape: Begin blending. Stop and scrape down the sides of the food processor or blender as needed.
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4Blend until smooth: Continue blending until completely smooth, thick, and creamy, with no visible cottage cheese curds remaining.
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5Serve or freeze: Serve immediately for a soft-serve texture, or transfer to a freezer-safe container and freeze for 30–60 minutes for firmer scoops.
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6Scoop & garnish: Scoop into bowls and garnish with fresh strawberry slices if desired!
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Get The Cookbook — $9.97 →- 🍓 Use Frozen Strawberries: Frozen strawberries are essential to achieve a thick, soft-serve ice cream consistency without needing ice or extra processing time.
- 🧀 Cottage Cheese Variety: Full-fat or 2% cottage cheese yields the creamiest flavor and smoothest texture. Protein content will vary depending on the brand used.
- 🍯 Sweetener Optional: If your strawberries are extra tart, feel free to blend in 1 tablespoon of honey or maple syrup to taste.
- ❄️ Freezer Tip: Do not freeze for longer than 1–2 hours without letting it thaw briefly at room temperature before scooping, as cottage cheese freezes firm.
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