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Strawberry Cottage Cheese Ice Cream

Strawberry cottage cheese ice cream with a vibrant, creamy pink texture made by blending cottage cheese and strawberries until completely smooth. This high-protein strawberry frozen dessert freezes into scoopable ice cream in about 4 hours.
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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: 360
Ingredients Equipment Method Notes

Ingredients
  

cottage cheese
  • 2 cup full-fat cottage cheese
strawberries
  • 1.5 cup fresh or frozen strawberries Use slightly thawed frozen berries if needed.
  • 0.5 cup Fresh strawberries for topping
sweeteners and flavorings
  • 3 tbsp honey or maple syrup
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 0.25 tsp salt

Equipment

  • 1 stand mixer

Method
 

Prep strawberries
  1. If using frozen strawberries, thaw slightly so they blend easily. Visually they should look softened with minimal ice crystals.
  2. If using fresh strawberries, hull and halve them to help them blend smoothly. Aim for even halves for a uniform pink color.
Blend and taste
  1. Blend full-fat cottage cheese, strawberries, honey or maple syrup, vanilla extract, lemon juice, and salt until completely smooth. Continue blending until the mixture turns vibrant pink with no lumps.
  2. Taste the mixture and adjust sweetness as needed. You should be able to clearly taste strawberry while still tasting balanced sweetness.
Freeze and serve
  1. Pour the blended mixture into a freezer-safe container, spreading it evenly. Leave some headspace to prevent overflow as it freezes.
  2. Freeze for 4 hours until firm and scoopable. The top should look set rather than liquid when you check it.
  3. Let the ice cream sit at room temperature for 5 minutes before scooping. It should soften slightly at the edges so it scoops cleanly.
  4. Top with fresh strawberries and serve. Use fresh halves for bright color and fresh strawberry texture on top.

Notes

For the smoothest, most scoopable texture, blend until you see absolutely no strawberry bits and the color is consistently vibrant pink throughout. Store covered in the freezer for up to 1 week; let it sit 5 minutes at room temperature before serving. Freezing is required (no fridge-storing method for best texture). If you want a lower-sugar option, swap honey/maple syrup for a no-sugar-added sweetener equivalent and taste after blending to ensure the strawberry flavor still stands out.