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Strawberry Cottage Cheese Ice Cream

Strawberry cottage cheese ice cream with a vibrant pink, ultra-smooth blend of cottage cheese and strawberries—no eggs or cooking needed. Freeze it for a creamy, protein-packed scoop that tastes like real strawberry frozen dessert.
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Prep Time 10 minutes
freezing 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 2 cup full-fat cottage cheese Use cottage cheese that blends smoothly.
  • 1.5 cup fresh or frozen strawberries Fresh or frozen both work; frozen may need slight thawing.
  • 3 tbsp honey or maple syrup Adjust to taste after blending.
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice Adds brightness and balances sweetness.
  • 0.25 tsp salt Helps the strawberry flavor pop.
Topping
  • 0.5 cup fresh strawberries for topping Slice or halve for a fresh, juicy finish.

Equipment

  • 1 stand mixer

Method
 

Prep the strawberries
  1. If using frozen strawberries, thaw slightly until they’re no longer rock solid, about 10-15 minutes. If using fresh, hull and halve the strawberries so they blend evenly.
Blend until completely smooth
  1. Add full-fat cottage cheese, strawberries, honey or maple syrup, vanilla extract, lemon juice, and salt to a stand mixer, then blend until completely smooth. Blend until the mixture turns vibrant pink with no lumps, stopping once or twice to scrape down the sides if needed.
Taste and adjust
  1. Taste the blended mixture and adjust sweetness by adding a little more honey or maple syrup if you want it sweeter. The texture should be smooth and pourable.
Freeze
  1. Pour the mixture into a freezer-safe container, cover, and freeze for 4 hours. It should firm up into a scoopable ice cream.
Serve
  1. Let the ice cream sit at room temperature for 5 minutes before scooping for the creamiest texture. Top with fresh strawberries and serve.

Notes

For best texture, use full-fat cottage cheese and blend until truly lump-free—scrape the sides to prevent streaks. Store leftovers covered in the freezer up to 1 week (no freezer burn protection beyond a good seal). This freezes well; thaw in the fridge or let sit at room temperature for about 5 minutes before scooping. Dietary swap: for lower-fat, try low-fat cottage cheese, but expect a slightly less creamy scoop.