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Strawberry Cottage Cheese Ice Cream

Strawberry cottage cheese ice cream is a bright pink, protein-packed frozen dessert made by blending cottage cheese with strawberries until completely smooth. Freeze it for 4 hours for a creamy scoopable texture, then finish with fresh strawberry halves for extra flavor.
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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: 240
Ingredients Equipment Method Notes

Ingredients
  

Strawberry base blend
  • 2 cup full-fat cottage cheese
  • 1.5 cup fresh or frozen strawberries If using frozen, thaw slightly; if using fresh, hull and halve.
  • 3 tbsp honey or maple syrup Adjust to taste after blending.
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 0.25 tsp salt
  • 0.25 cup fresh strawberries for topping Use fresh strawberry halves for garnish.

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Prep strawberries
  1. If using frozen strawberries, thaw slightly; if using fresh, hull and halve the strawberries until ready to blend. This keeps the base from being icy and helps it reach a smooth texture.
Blend until vibrant pink and smooth
  1. Blend full-fat cottage cheese, strawberries, honey or maple syrup, vanilla extract, lemon juice, and salt until completely smooth. Keep blending until the mixture turns vibrant pink with no lumps.
  2. Taste the mixture and adjust sweetness as needed by adding a little more honey or maple syrup if desired. Stop when the flavor matches your preference.
Freeze
  1. Pour the blended mixture into a freezer-safe container and freeze for 4 hours. The base should firm up into a scoopable ice cream texture.
  2. Let the container sit at room temperature for 5 minutes before scooping. This softens the texture so it scoops cleanly.
Serve with toppings
  1. Top with fresh strawberries for topping and serve immediately. Add the garnish right before eating to keep the strawberries bright and fresh.

Notes

For the smoothest texture, blend long enough that no visible strawberry bits remain—this is what creates the creamy, lump-free scoop. Store leftovers covered in the freezer up to 1 week; thawing briefly at room temperature for 5 minutes helps restore scoopability. Freezing again after scooping isn’t recommended for best texture. For a lower-fat variation, use low-fat cottage cheese, but expect a slightly softer, less rich result.