Strawberry Cottage Cheese Ice Cream Recipe
After my Cottage Cheese Ice Cream recipe went viral on social media (with millions of views on Instagram and TikTok!), I knew I had to create my favorite variation with it: Strawberry!
I love this high-protein ice cream as a treat in the evening, and it’s actually incredibly easy to make! And after much testing, I can honestly I’ve figured out the secret to getting perfectly creamy cottage cheese ice cream every single time. With this method, and the ability to adjust the sweetness to taste, you’ll get strawberry ice cream that tastes like the real deal but is high in protein and better for you!
Why You’ll Love This Strawberry Cottage Cheese Ice Cream Recipe
- 5-Minute Prep – That’s it!
- Freeze Overnight – Or for at least 6 hours.
- 21 g Protein – I love that this recipe is high in protein and made with healthy ingredients.
- Naturally Sweetened – Maple syrup is the sweetener here, but feel free to use whatever you’d like.
You’ll Also Love: Healthy Mint Chocolate Chip Ice Cream
Ingredients Needed for Strawberry Cottage Cheese Ice Cream
- Cottage Cheese – Whole milk, high-quality cottage cheese creates the creamiest texture. I recommend avoiding low-fat versions for this recipe.
- Maple Syrup – Naturally sweetens the ice cream and keeps the ingredients clean. Honey or agave would work here too!
- Vanilla Extract – Adds a warm, cozy flavor that pairs perfectly with the strawberries.
- Strawberries – Fresh and ripe is best for that bright berry flavor, but thawed frozen strawberries work in a pinch!
How to Make Strawberry Cottage Cheese Ice Cream
It’s so easy to make this protein ice cream recipe! You’ll just need a blender, a Ninja Creami (optional, but so worth it), and 5 minutes to prep the ice cream. Then stick it in the freezer overnight and it’s ready to go the next day! Here’s how to make Strawberry Cottage Cheese Ice Cream:
- Blend the Base – Add cottage cheese, maple syrup, vanilla, and strawberries to a blender. Blend until completely smooth.
- Freeze – Pour the mixture into a Ninja Creami container or a freezer-safe ice cream container. Add your favorite mix-ins (if using), then freeze for 6–8 hours.
- Serve – Let it thaw on the counter for about 15 minutes. Use a spoon to break it up and scoop, or run it through the Ninja Creami for the ultimate creamy texture!
Tip: Portion the base into smaller containers before freezing so you can just Creami one serving at a time!
Tips for the BEST Cottage Cheese Ice Cream Texture
- Go Full-Fat – Whole milk cottage cheese makes all the difference. Low-fat versions tend to be watery, which can lead to an icy texture.
- Blend Until Silky Smooth – Keep blending until there are no lumps left. A high-speed blender helps get that velvety texture.
- Use Ripe, Juicy Strawberries – The natural sugars in ripe fruit help improve consistency and flavor. Frozen (and thawed) berries work too, just make sure to drain excess liquid.
- Use a Ninja Creami (it’s a game-changer) – The Ninja Creami turns frozen cottage cheese mixtures into legit soft serve perfection. It reprocesses the ice cream into a creamy, dreamy texture with zero extra effort, so I highly recommend using one if you can!
- Let it Soften First – If you’re not using a Creami, take the container out of the freezer and let it sit for 10–15 minutes before scooping. It’s also important to break it up with a spoon before using an ice cream scoop to scoop the ice cream! This makes it easier to serve and brings out the best flavor.
RELATED: Date Shake Recipe
Strawberry Cottage Cheese Ice Cream Recipe Variations & Substitutions
- Use different fruits – Try frozen mango, blueberries, or banana instead of strawberries. The options are limitless!
- Swap the sweetener – Maple syrup is my go-to, but honey or agave also work well.
- Add-ins – Stir in mini chocolate chips, swirl in almond butter, or top with freeze-dried strawberries for extra flavor.
- Creamier option – Swap some of the cottage cheese for heavy whipping cream for a creamier texture!
Recommended Toppings for Strawberry Cottage Cheese Ice Cream
- Chopped Fresh Strawberries
- Freeze-Dried Berries
- Date Caramel
- Mini Chocolate Chips
- Almond or Peanut Butter Drizzle
- Granola or Crushed Graham Crackers
- Chocolate Magic Shell
- Chia Seeds or Flax Seeds
- Coconut Flakes
How to Store Cottage Cheese Ice Cream
Freezer – Store in an airtight container in the freezer for up to 1-2 months.
Before Serving – Let the ice cream sit at room temperature for about 10–15 minutes to soften before scooping. Then break it up with a spoon before using an ice cream scoop to scoop it. Or better yet, use the Ninja Creami to get the perfect ice cream texture!
Strawberry Cottage Cheese Ice Cream Recipe FAQs
You can, but I really recommend using whole milk cottage cheese. The fat content helps keep the texture smooth and creamy! Using low-fat or fat-free versions can make the ice cream more icy, especially once it’s frozen.
This recipe makes about 4 generous servings, or roughly 1 ¼ cups per person!
Yes! This cottage cheese ice cream recipe is naturally gluten-free.
More High-Protein Ice Cream Recipes
- Snickers Protein Ice Cream
- Lemon Ice Cream
- Cookie Dough Ice Cream
- Monster Cookie Protein Frosty
- Brownie Batter Ice Cream
- Ninja Creami Protein Milkshake
- Pumpkin Ice Cream
Want to save this recipe? Enter your email below and I’ll send the recipe to your inbox. Plus you’ll get new healthy recipes every week!
Easy Strawberry Cottage Cheese Ice Cream Recipe
Video
Equipment
- Ninja Creami optional
Ingredients
- 3 cups cottage cheese (whole milk, high quality)
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups halved fresh ripe strawberries
Instructions
- Blend the ingredients together until smooth.
- Pour into a Ninja Creami container or an ice cream container.
- Add any toppings or mix-ins (freeze dried strawberries, chocolate chips, chopped strawberries, or a drizzle of almond butter).
- Add an airtight lid and freeze for 6-8 hours.
- When ready to enjoy, thaw for 15 minutes, then break it up with a spoon before scooping. Or use Ninja Creami for the best texture!
Notes
- I recommend using very ripe strawberries, as they will be sweeter! If the strawberries you have on hand aren’t sweet, feel free to use frozen and thawed strawberries instead.
- Because of the strawberries, this ice cream can lean towards having an icy texture. Use high-quality whole milk cottage cheese to avoid that, and I recommend using a Ninja Creami before serving to make sure it’s extra-creamy!
- If using a Ninja Creami, I like to portion the ice cream batter into serving sizes so that I only thaw the amount that I need (rather than running it all through the Creami and then refreezing).
Brooke E Davis says:
Is there a link
For the ice cream cups
JOL Team replied:
Hey Brooke! Here’s a link for the ice cream cups. https://amzn.to/4d5UbgO I love them.
Tom Clark says:
Could I use honey instead of maple syrup?
JOL Team replied:
Yes! You can absolutely use honey in place of the maple syrup. Enjoy!
Lindy says:
Could I make this with peaches instead of strawberries? If yes, same quantities?
Christine McMichael replied:
I haven’t tried a peach version (although now I really want to!), but I think it should work great. Yes, I would start with the same amount of diced peaches!