This Strawberry Cheesecake Cottage Cheese Ice Cream recipe is the perfect high protein dessert! It has all the flavor of strawberry cheesecake and tastes like ice cream with more protein and takes half the time to make.

Why You’ll Love This Strawberry Cheesecake Cottage Cheese Ice Cream Recipe

  • Easy to make – this recipe comes together with just a few minutes of prep time and a blender. Then, all you have to do is wait for it to set! 
  • Customizable – you can easily mix and match different flavors, add-ins, and toppings to satisfy all your cravings. 
  • High Protein – thanks to the cottage cheese this recipe is loaded with protein which makes it a fun and delicious way to hit your protein goals.

More Cottage Cheese Recipes

Recipe Ingredients

Cottage cheese: you’ll need 16 ounces of cottage cheese for this recipe. I recommend whole milk varieties for the richest and creamiest texture.

Strawberry jam: use your favorite store-bought or homemade strawberry jam. 

Maple syrup: for a touch of sweetness, this cottage cheese ice cream recipe uses pure maple syrup. 

Lemon juice: all good cheesecake (and cheesecake flavored) recipes use lemon juice! It amplifies the flavor of the strawberries and adds the perfect balance to the sweetness.

Strawberries: you’ll need one-fourth a cup of chopped strawberries for this recipe. If you have access to them, I highly recommend using fresh strawberries, but frozen could also be substituted. If using frozen I recommend, thawing the strawberries and then draining before adding to the ice cream mixture.

Graham crackers: you’ll need 2 large sheets or 8 graham cracker squares to mix into the ice cream and sprinkle on top.

Ingredient Variations

  • Cottage Cheese – if you need to you can use a lactose-free cottage cheese.
  • Strawberries – not a fan of strawberries? Use any other fruit jam and berries you like best! Blackberries, blueberries, and raspberries would all taste great. 
  • Maple Syrup – swap the maple syrup for honey if you prefer. 
cottage cheese mixture blended until smooth in blender

How to Make Cottage Cheese Ice Cream 

Step One: Add all the ingredients except the chopped strawberries and graham crackers to a high-powered blender. Blend on high until the mixture is silky smooth and creamy. There shouldn’t be any lumps or curds! 

Step Two: Next, transfer the ice cream mixture to a loaf pan, and stir in the chopped strawberries and graham crackers. Top the ice cream with a bit more crushed graham cracker for added texture and flavor. 

Step Three: Cover the pan, and transfer it to the freezer for 3 to 4 hours or until the ice cream is set. 

Step Four: Allow the ice cream to sit at room temperature for 20 to 30 minutes to soften. Then, scoop, and serve! 

cottage cheese ice cream in loaf pan before freezer with graham crackers, strawberries, and a spoon

Mix-Ins and Toppings 

The strawberries and graham cracker pieces create a simple yet delicious strawberry cheesecake flavor, but that doesn’t mean you can’t add a few extras. Feel free to get creative with different mix-ins and toppings to make this recipe your own. 

Some of my favorite topping ideas:

Frequently Asked Questions 

Why is my cottage cheese ice cream so hard? 

Cottage cheese contains quite a bit more water than heavy cream, which is what traditional ice cream recipes contain. The water in the cottage cheese freezes in the ice cream causing it to become hard.

Cottage cheese ice cream won’t be as creamy as traditional ice cream but it is still delicious. I recommended letting the ice cream sit out for 15-20 minutes before serving to help it become a creamier consistency.

How does cottage cream ice cream taste? 

Ok, cottage cheese ice cream definitely isn’t the same as traditional ice cream but that doesn’t mean it isn’t delicious. It’s a great high protein alternative and a fun way to enjoy a sweat treat.  

How should I store this recipe? 

Once set, you can store any leftover ice cream in the loaf pan, tightly covered with plastic wrap or a lid. It will stay fresh in the freezer for up to two weeks.

frozen cottage cheese ice cream in loaf pan with ice cream scoop

Serving Suggestions

I like to serve my cottage cheese ice cream in a bowl with a spoon and toppings. However, you can switch it up to create: 

  • Ice cream cones with waffle cones or cake cones
  • A fun sundae with crushed cookies, whipped cream, and a cherry
  • A traditional banana split

More Delicious Dessert Recipes

I hope you give this Strawberry Cheesecake Cottage Cheese Ice Cream a try! It’s easy to make and the perfect treat! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.

Print
strawberry cheesecake cottage cheese ice cream scooped in bowl with spoon

Strawberry Cheesecake Cottage Cheese Ice Cream

  • Author: Ashlea Carver
  • Prep Time: 30 minutes
  • Freeze Time: 4 hours
  • Total Time: 4 hours 30 minutes
  • Yield: 4 1x
  • Category: Dessert
  • Method: No Cook
  • Cuisine: American
  • Diet: Gluten Free
  • Author: Ashlea Carver
  • Prep Time: 30 minutes
  • Freeze Time: 4 hours
  • Total Time: 4 hours 30 minutes
  • Yield: 4 1x
  • Category: Dessert
  • Method: No Cook
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • 16 oz whole milk cottage cheese
  • 2 tablespoons strawberry jam
  • 1/4 cup maple syrup
  • 2 teaspoons vanilla extract
  • juice of 1 lemon
  • 1/4 cup chopped strawberries
  • 8 (2 large sheets or 8 small crackers) graham crackers, crushed (plus more for the top)

Method

  1. Add all of the ingredients, except the chopped strawberries and graham crackers, to a high-powered blender. Blend, on high, until silky smooth and creamy. There should be no lumps or curds in the mixture.
  2. Transfer the ice cream mixture to a loaf pan and stir in the chopped strawberries and graham crackers. Top the ice cream with a bit more crushed graham cracker.
  3. Cover and transfer the loaf pan to the freezer to freeze for 3-4 hours until set.
  4. Remove the ice cream from the freezer 20 to 30 minutes before scooping and serving.
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Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Eat Love Eat

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