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.
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
Nutrition provided for heaping ¾ cup portions.
Nutrition Information per serving
Calories: 145Carbohydrates: 25gProtein: 9gTotal Fat: 2g— Unsaturated Fat: 0.5g— Saturated Fat: 1.5gCholesterol: 10mgSodium: 260mgPotassium: 197mgFiber: 1gTotal Sugar: 23g— Natural Sugar: 6g— Added Sugar: 17gVitamin C: 31mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.