Strawberry Cheesecake Ice Cream
This ice cream is trending on social media for all the right reasons! As it softens from the freezer it becomes rich and creamy—just like the real thing. But, it’s loaded with protein thanks to the cottage cheese. And boy, is it delicious—it seriously tastes like strawberry ice cream or fro-yo.
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Similar recipes call for full-fat cottage cheese, but I’ve used a 2% reduced-fat variety to trim calories and saturated fat…and it really hits the spot without compromise. If you’re on the fence because you don’t eat cottage cheese, I totally get it. But hear me out: my husband Ian (president of the cottage cheese hater’s club) really enjoyed it. When it’s blended with strawberries and honey, it is transformed into an indulgent splurge with a fantastic flavor. In fact, you can customize it based on what you love and have on hand (various berries, peaches, mango, maple syrup, and so on). Grab your spoon and get ready to swoon.
Try my Strawberry Cheesecake Dates.
Strawberry Cheesecake Ice Cream
Ingredients
- 24 ounces 2% cottage cheese*
- 2½ heaping cups sliced strawberries, divided*
- ½ cup honey
- *The original recipe uses full fat cottage cheese, but I tested it with 1% and 2% for a lighter rendition and it’s GREAT! If you’re concerned about iciness, go for 2%.
- **2 heaping cups sliced; ½ cup finely chopped to be added right before freezing
Instructions
- Add cottage cheese, 2 heaping cups strawberries and honey to a high-powered blender or food processor and puree until smooth. Pour mixture into a loaf pan or freezer-friendly container.
- Blend the remaining ½ cup strawberries throughout the mixture using a spoon. Cover and place in the freezer for at least 4 hours.
- Let it sit on the counter for about 30 minutes to soften up before scooping and serving. This will keep in the freezer for up to 2 months.
Notes
- Softening time varies: The 30-minute counter time applies when the ice cream has been frozen about 4–6 hours. If frozen overnight or longer, allow 60+ minutes — or, if it’s in a microwave-safe container, microwave it for 15–20 seconds to soften the edges for scooping. (Also, freezer temps vary widely from home to home; a colder-running or packed-full freezer produces a firmer block that needs more counter time.)
- Quick-scoop tip: Run your ice cream scoop under hot water before scooping. Or for instant soft-serve, cut off a few chunks and re-blend briefly in a food processor.
- A shallow container (like a loaf pan) softens faster on the counter than a deep quart container.
My cottage cheese was salty so I added 1/2 container low fat Cool
Whip to give a better, creamy flavor. Maybe another brand of cottage cheese wouldn’t need it but it sure works for me & my sister.
Hi Kate! So glad you and your sister found a way to enjoy this cottage cheese ice cream! — Eliza (Team Joy)
I made your original recipe which was very different. It had 4% cottage cheese, maple syrup and vanilla. This original recipe was good but I’ve had it out for an hour and it’s still too hard. Maybe I should just leave it in the refrigerator
Hi Daniela! I’m so sorry you’re having this issue. This is super common with cottage cheese-based ice creams. Because this recipe skips the heavy cream and stabilizers of store-bought pints, it freezes up firmer, especially after a long stint in the freezer. The 30-minute counter time works best right around the 4-hour mark, but if yours has been frozen overnight or longer, or your freezer runs extra cold, it can need 60+ minutes to soften.
Here are a few tricks to speed things up: If it’s currently in a microwave-safe container, pop the container in the microwave for 15 to 20 seconds — it softens the edges just enough to scoop. You can also run your ice cream scoop under hot water first, which helps it glide right through the frozen loaf. And here’s my favorite rescue move: cut off a few chunks and give them a quick whirl in the food processor…you’ll get instant, creamy soft-serve. Hoping this helps!