This Strawberry Cottage Cheese Ice Cream is a refreshing treat that’s low in carbs and high in protein! It’s made with creamy cottage cheese, fresh strawberries, and a touch of sweetness.
You won’t believe how easy it is to whip up! I love that it’s perfect for a hot day and guilt-free. Grab a scoop and enjoy—it’s like a dreamy strawberry cloud on a cone! 🍓
Ingredients & Substitutions
Fresh Strawberries: Fresh strawberries bring a sweet flavor and vibrant color to the ice cream. If they’re out of season, you can use frozen strawberries. Just thaw and drain them first to avoid excess liquid.
Cottage Cheese: I like using low-fat cottage cheese for this recipe, but full-fat will make it even creamier. For a dairy-free option, try using silken tofu, which can mimic the texture nicely.
Heavy Cream vs. Greek Yogurt: Heavy cream gives a rich, smooth texture, while Greek yogurt adds protein and tang. You can also use half and half if you’re looking for a balance between the two.
Powdered Sweetener: Erythritol and stevia are great choices, but if you prefer natural sugar, you can use honey or maple syrup. Just keep in mind, this will add carbs.
Toppings: Crushed low-carb biscuits add a pleasant crunch. You could also use hemp seeds or chopped nuts for extra protein and healthy fats.
What’s the Best Way to Blend for Smooth Creaminess?
The key to a smooth ice cream is the blending process. Start by adding the strawberries first for easy blending, followed by cottage cheese and cream (or yogurt).
- Blend on low to combine, then increase to high until completely smooth. Scrape down the sides if needed.
- Don’t rush this step; blend until there are no chunky bits left, but keep the mixture thick.
Adjust sweetness as needed after blending. Tasting now ensures the perfect balance!
Finally, remember to stir the mixture intermittently while freezing to break up ice crystals—this keeps your dessert creamy, not icy. A little patience pays off!
How to Make Strawberry Cottage Cheese Ice Cream
Ingredients You’ll Need:
For the Ice Cream:
- 2 cups fresh strawberries, hulled and chopped
- 1 ½ cups cottage cheese (low fat or full fat based on your preference)
- ½ cup heavy cream or Greek yogurt (for creaminess and thickness)
- ¼ cup powdered sweetener (like erythritol, stevia, or your choice)
- 1 tsp vanilla extract
Optional Toppings:
- Crushed low-carb biscuit
- Nuts for added crunch
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus 4-6 hours of freezing time. The waiting is hard, but it’s worth it for a delicious, high-protein treat!
Step-by-Step Instructions:
1. Blend the Ingredients:
Start by adding the chopped strawberries, cottage cheese, heavy cream (or Greek yogurt), powdered sweetener, and vanilla extract into your blender or food processor. Blend everything together until it’s nice and smooth, but try to keep a slightly thick texture. You want it creamy, with no large chunks remaining!
2. Sweeten to Taste:
After blending, taste the mixture. If you’d like it a little sweeter, feel free to add a bit more powdered sweetener and blend it again briefly to mix.
3. Freeze the Mixture:
Now, transfer your blended mix into a shallow freezer-safe container. This allows it to freeze evenly. Place it in the freezer and let it freeze for about 4-6 hours, or until it’s firm but still scoopable. Make sure to stir the mixture once or twice during freezing to keep it creamy and avoid ice crystals from forming.
4. Scoop and Serve:
When you’re ready to serve, take the ice cream out and let it sit at room temperature for about 5 minutes. This makes scooping much easier! Use an ice cream scoop to serve into bowls, and if you like, top with crushed low-carb biscuits or nuts for some extra texture and crunch.
5. Enjoy:
Dig in and enjoy your creamy, high-protein, and low-carb strawberry treat! It’s perfect for hot days or whenever you crave something sweet!
Can I Use Frozen Strawberries Instead of Fresh?
Absolutely! Frozen strawberries work well in this recipe. Just make sure to thaw them beforehand and drain any excess liquid to avoid watering down your ice cream.
How Can I Adjust the Sweetness?
After blending, taste the mixture to check the sweetness level. If you prefer it sweeter, gradually add more powdered sweetener and blend again until combined. Remember that different sweeteners can have varying sweetness levels, so adjust to your preference!
What’s the Best Way to Store Leftover Ice Cream?
Store any leftover ice cream in an airtight container in the freezer. It can keep for up to two weeks, but it’s best to consume it sooner for optimal texture and flavor. Before serving leftovers, let it sit at room temperature for a few minutes to soften for easier scooping.
Can I Make This Recipe Dairy-Free?
Yes! You can substitute the cottage cheese with silken tofu and the heavy cream with a dairy-free yogurt or coconut cream. This will give you a similar creamy texture without the dairy!
