High-Protein Strawberry Cheesecake Cottage Cheese Ice Cream
This high-protein strawberry cheesecake cottage cheese ice cream is the ultimate no-guilt dessert that doubles as a post-workout treat. It’s rich, creamy, and naturally sweet—thanks to blended strawberries and a touch of honey or maple syrup.
Equipment
- High-speed blender or food processor for smooth texture
- Spatula for folding in graham crackers
- Shallow freezer-safe container for even freezing
- Optional: Ice cream scoop, silicone storage containers
Ingredients
- 2 cups full-fat cottage cheese
- 1½ cups strawberries
- ¼ cup honey or maple syrup
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 4-5 graham crackers, crushed
- 1 scoop vanilla protein powder optional
Instructions
- Blend the BaseIn a high-speed blender, combine cottage cheese, honey or maple syrup, vanilla extract, and lemon juice. Blend for 60–90 seconds, until completely smooth and creamy. No graininess should remain.
- Add StrawberriesAdd most of the strawberries to the blender and blend until incorporated. Reserve a few chopped strawberries to stir in later for texture.
- Fold in Graham CrackersTransfer the mixture to a mixing bowl. Gently fold in the crushed graham crackers and reserved strawberry chunks. Don’t overmix - some crunch is key!
- FreezePour the mixture into a shallow container for faster freezing. Freeze for 1–2 hours, until firm but still scoopable.
- ServeScoop into bowls and top with extra strawberries and graham cracker crumbs.Optionally, drizzle with honey or maple syrup for added flair.
Video
Notes
Cooking Tips
- Use full-fat cottage cheese for the smoothest, creamiest result.
- Taste your base before freezing—adjust sweetness if needed.
- Use ripe, fresh strawberries for optimal flavor and color.
- For softer texture after long freezing, add 1 tbsp vodka to the mix.
- If using frozen strawberries, thaw and drain them first to avoid extra water.
- Don’t overblend after adding graham crackers—leave chunks!