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Strawberry Cheesecake Ice Cream

Nutrition Facts
Amount per Serving
  • Calories: 145
  • Protein: 9 g
  • Total Fat: 2 g
    • Unsaturated Fat: 0.5 g
    • Saturated Fat: 1.5 g
  • Cholesterol: 10 mg
  • Total Carbohydrate: 25 g
  • Dietary Fiber: 1 g
  • Total Sugar: 23 g
    • Natural Sugar: 6 g
    • Added Sugar: 17 g
  • Sodium: 260 mg

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.

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.

  • Prep time
  • Total Time
This recipe makes 8 servings (heaping ¾ cup each)
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

 

Preparation:

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.

Nutrition provided for heaping ¾ cup portions.

 

Try my Strawberry Cheesecake Dates.