This high-protein strawberry ice cream is light, creamy, and bright, bringing ice-cream-shop nostalgia with sunny, fruity flavor and a smooth scoopable texture.

high protein strawberry ice cream sundae with caramel sauce

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Why this strawberry ice cream works
"YUM this is so good"
High-Protein Strawberry Ice Cream
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You know the pistachio.
You know the chocolate banana.

So it only made sense to add strawberry to the mix.

When the days get longer and the cravings turn cold and fruity, this is exactly what I want. It’s fresh, fun, and feels like patio weather in a bowl. The kind of ice cream that looks so good you swear it tastes better just because of the color.

If you’ve made my other protein ice creams, you already know what’s coming. And if this is your first one, welcome. You’re about to see how easy this whole thing really is.

Why this strawberry ice cream works

Blending the cottage cheese gives you a creamy base with a little protein boost, and it freezes up smooth instead of icy or grainy.

The strawberries do most of the work here. They add natural sweetness and that fresh, bright flavor that makes this actually taste like strawberries, not just pink ice cream.

A bit of maple syrup pulls everything together without overpowering the fruit. And a short freeze is all it needs. Just firm enough to scoop, still soft and creamy straight from the freezer.

"YUM this is so good"

Healthy, easy, almost no clean-up. This "ice cream" is so simple and so tasty!

High-Protein Strawberry Ice Cream

A creamy high-protein strawberry ice cream made with cottage cheese and real strawberries. Naturally sweetened and easy to make.

Print Pin Rate

Prep Time: 10

Freeze Time: 4

Servings:

Equipment

Blender or food processor

Ingredients

3 cups full-fat cottage cheese
1 ½ cups fresh or frozen strawberries
⅓ cup maple syrup or honey

Instructions

Add the cottage cheese, strawberries, and maple syrup or honey to a blender or food processor.
Blend until completely smooth and creamy.
Transfer the mixture to a freezer-safe container with a lid.
Freeze for at least 4 hours, until firm.
If frozen overnight, move the container to the fridge for about an hour to soften before scooping.

Notes

Fresh strawberries give the brightest flavor, but frozen work beautifully too.
Blend longer than you think you need to for the smoothest texture.
If it freezes a little firm, just give it some time to soften. It scoops like a dream once it relaxes.