Strawberry Cottage Cheese Ice Cream (High Protein) is a creamy, naturally sweet frozen treat made with simple, nourishing ingredients. Cottage cheese forms the rich, protein-packed base, while strawberries and honey add bright, fruity flavor and natural sweetness. Everything blends together in a food processor, then freezes into scoopable ice cream in just a couple of hours. Optional extra strawberries can be stirred in for added texture and bursts of flavor.
I love cottage cheese! For more yummy cottage cheese recipes try my cookie dough ice cream or my cottage cheese cinnamon roll.
Why you'll love this recipe
It’s packed with protein, making it a more satisfying and nourishing dessert option.
It comes together with just a few simple, wholesome ingredients.
It has a creamy texture without the need for heavy cream or added thickeners.
The natural sweetness from strawberries and honey makes it both refreshing and indulgent.
It’s easy to customize with your favorite mix-ins like chocolate chips or extra fruit.
Instructions
Step 1
Blend together ice cream.
Step 2
Blend together ice cream.
Step 3
Serve and enjoy.
Ingredients
- Cottage Cheese – Creates a creamy, high protein base that blends into an ice cream texture.
- Vanilla Bean Paste (or Vanilla Extract)– Adds a warm, sweet flavor that enhances the overall taste.
- Honey – Naturally sweetens the ice cream while keeping it refined sugar-free.
- Almond Butter – Contributes richness and a subtle nutty flavor that makes the ice cream more decadent.
- Strawberries - give the ice cream a summery fruity flavor.
Storage instructions
You can store the ice cream in a sealed container in your fridge for up to 2 weeks. To eat again let it thaw for about 30 minutes.
Substitutions
- honey - this can be subbed with maple syrup.
- nut butter - any nut butter works here or you can omit. The nut butter does make the ice cream more creamy though.
Equipment
You just need a food processor or blender for this recipe.
Recipe FAQS
The ice cream has subtle sour taste, reminiscent of frozen yogurt. I have found using a good quality (grass fed) cottage cheese enhances the flavor.
You can technically use a blender but I wouldn't recommend it. It is harder to emulsify the ice cream in a blender.
I like cooking with cottage cheese as it is an easy way to add protein to recipes.
Yes, sub out the almond butter for a seed butter like sunflower butter. You can also omit the nut butter if it is an issue.
Recipe Pro-Tips
For the creamiest texture and best flavor, I recommend using a high-quality, full-fat cottage cheese—my favorites are Good Culture and Kalona SuperNatural. You can use low-fat cottage cheese, but it usually results in a slightly icier texture.
Stirring the ice cream every 30 minutes or so will prevent ice chunks.
If your ice cream is rock hard, let it sit out for 15-30 minutes to thaw slightly.
Other no bake desserts
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Strawberry Cottage Cheese Ice Cream (High Protein)
Equipment
Ingredients
main ingredients
- 1 cup cottage cheese
- ¾ cup chopped strawberries
- 1 teaspoon vanilla bean paste can sub vanilla extract
- 1 tablespoon almond butter or nut butter of choice
- 2-3 tablespoons honey
Optional mix ins
- ½ cup chopped strawberries
Instructions
- Add all ice cream ingredients to a food processor and blend until smooth.
- Add ice cream to a loaf pan and stir in additional strawberries if using.
- Freeze until set, this should take about 2 hours. To prevent ice clumps, stir every 30 minutes.
- Serve ice cream and enjoy.
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