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.

Course Dessert

Cuisine American

Keyword cottage cheese ice cream, healthy strawberry dessert, high-protein strawberry ice cream, homemade protein ice cream, no churn strawberry ice cream, strawberry protein ice cream

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.