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Strawberry Cottage Cheese Ice Cream

Strawberry cottage cheese ice cream is a bright pink, protein-packed no-churn frozen dessert blended until completely smooth. It freezes into a creamy scoop with real strawberry flavor from blended strawberries plus fresh toppings.
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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: 220
Ingredients Equipment Method Notes

Ingredients
  

Strawberry base
  • 2 cup full-fat cottage cheese Use blended for a smooth, creamy texture.
  • 1.5 cup fresh or frozen strawberries Thaw frozen slightly before blending; hull and halve fresh.
  • 3 tbsp honey or maple syrup Adjust to taste after blending.
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 0.25 tsp salt
  • 1 fresh strawberries for topping For serving; slice halves for best color and freshness.

Equipment

  • 1 freezer-safe container

Method
 

Prep and blend
  1. If using frozen strawberries, thaw slightly; if using fresh strawberries, hull and halve them.
  2. Add cottage cheese, strawberries, honey (or maple syrup), vanilla, lemon juice, and salt to a blender, then blend until completely smooth and vibrant pink with no lumps.
  3. Taste the mixture and adjust sweetness with more honey or maple syrup if needed.
Freeze and serve
  1. Pour the blended mixture into a freezer-safe container and freeze for 4 hours.
  2. Let the ice cream sit at room temperature for 5 minutes before scooping to soften the texture.
  3. Top with fresh strawberries and serve.

Notes

For the smoothest scoop, blend until no strawberry flecks remain; if your blender struggles, pause and scrape down the sides, then blend again. Store covered in the freezer up to 2 weeks. Freezing works well for this recipe (no reheating needed). For a lower-sugar option, swap honey/maple syrup for a sugar-free maple-style syrup that measures 1:1 by sweetness (or reduce to taste).