Strawberry Cheesecake Cottage Cheese Ice Cream
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This strawberry cheesecake cottage cheese ice cream is ultra creamy, packed with 15g of protein and made with just 5 simple ingredients. It tastes like classic cheesecake in frozen form, but comes together with zero baking.
My cottage cheese ice cream has gone totally viral over the years, and for good reason. It’s creamy, high in protein and honestly tastes way more like the real deal than you’d expect. Ever since I first shared it, I’ve been wanting to create more fun flavor variations… and this strawberry cheesecake version might be my favorite yet.
Table of Contents
Why I Love This Strawberry Cottage Cheese Ice Cream
This strawberry cheesecake cottage cheese ice cream has everything you love about classic cheesecake. Sweet strawberries, that creamy texture and just the right amount of richness.
All in an easy, no-bake ice cream that comes together with just 5 ingredients and packs in 15g of protein, too.
It’s such a fun frozen treat for summer, and you can easily switch up the flavor with different fruits depending on what you have on hand.
PS: If you’re craving an actual cheesecake too, you have to try my healthy cheesecake with cottage cheese. It’s SO good!
Ingredients Needed
You only need 5 simple ingredients to make this creamy strawberry cheesecake ice cream:
- full-fat cottage cheese – the base of the ice cream. Blending it makes it super smooth and creamy with no visible curds. I like using Good Culture cottage cheese for the best texture and flavor.
- maple syrup – adds natural sweetness. You can adjust to taste depending on how sweet your strawberries are. Honey works well as a substitute for maple syrup.
- fresh strawberries – blended into the base for flavor and stirred in for little bites throughout. Fresh works best here for the best texture. You can also swap in other berries like blueberries, blackberries or raspberries.
- graham crackers – crushed and mixed in for that classic cheesecake “crust” vibe. I used Simple Mills honey cinnamon sweet thins for a gluten-free option, but regular graham crackers work perfectly.
Find the full ingredient list with measurements in the recipe card below.
How to Make Strawberry Cheesecake Cottage Cheese Ice Cream
Step 1: Add cottage cheese, maple syrup, vanilla and ½ cup strawberries to a high-powered blender or food processor.
Step 2: Blend until completely smooth and creamy, scraping down the sides as needed.
Step 3: Stir in the remaining strawberries and crushed graham crackers until evenly distributed.
Step 4: Add mixture to a loaf pan and place in the freezer for about 2-3 hours, or until scoop-able. Before serving, let is sit at room temperature for 5–10 minutes then enjoy!
Brittany’s Recipe Tips
- Use full-fat cottage cheese: This is key for the creamiest texture. Low-fat or fat-free versions tend to freeze harder and can turn a little icy.
- Blend until completely smooth: Don’t rush this step. You want zero visible curds so the final texture is creamy and ice cream-like, not grainy.
- Freeze just until scoopable: Around 2–3 hours is the sweet spot. If you freeze it too long, it will get pretty firm.
- Let it sit before scooping: If it’s been in the freezer for a while, let it sit at room temp for 5–10 minutes so it softens up and gets that creamy texture back.
- Creami hack: If you have leftovers and a Ninja Creami add it to the Creami pint and spin it. The texture is so good and honestly even better than scooping it straight from the loaf pan. My kids had it in cones after dinner and loved it!
How to Store
Store any leftover ice cream in an airtight container in the freezer for up to 1–2 weeks. For the best texture, press a piece of parchment paper or plastic wrap directly on top before sealing to help prevent ice crystals.
When you’re ready to enjoy, let the ice cream sit at room temperature for 5–10 minutes to soften. This helps bring back that creamy, scoopable texture.
Frequently Asked Questions
Fresh strawberries work best for the creamiest texture, but frozen can work in a pinch. Just thaw and drain them first to avoid adding extra water, which can make the ice cream more icy.
This recipe relies on cottage cheese for both the texture and protein, so it’s not a great candidate for a dairy-free swap. If you’re looking for a dairy-free ice cream option you could try my banana ice cream or protein ice cream.
This ice cream is best after about 2–3 hours in the freezer. Freezing it longer can make it firm or a little icy. Let it sit at room temperature for 5–10 minutes before scooping to bring back that creamy texture.
Definitely. Blueberries, raspberries or a mix of berries all work great. You can easily customize the flavor based on what you have on hand.
More Frozen Treats
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Strawberry Cheesecake Ice Cream with Cottage Cheese
Ingredients
- 16 oz (2 cups) full-fat cottage cheese, I used Good Culture
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped, divided
- ½ cup graham crackers, roughly crushed, I used 20 Simple Mills honey graham crackers
Instructions
- Add the cottage cheese, maple syrup, vanilla extract and ½ cup chopped strawberries to a high-powered blender or food processor. Blend until completely smooth and creamy, scraping down the sides as needed. The mixture should be thick and smooth with no visible curds.16 oz (2 cups) full-fat cottage cheese, ¼ cup maple syrup, 1 teaspoon vanilla extract, 0.5 cup fresh strawberries
- Stir in the remaining chopped strawberries and crushed graham crackers until evenly distributed.0.5 cup fresh strawberries, ½ cup graham crackers
- Add mixture back into the cottage cheese container or a loaf pan and place in the freezer for about 2-3 hours, or until scoopable.
- Let the ice cream sit at room temperature for 5–10 minutes before scooping for the creamiest texture.
- Use an ice cream scoop to scoop into bowls. Top with extra graham crackers and/or strawberries if desired. Enjoy!
Notes
- Texture tip: This ice cream is best after about 2–3 hours in the freezer when it’s soft and scoopable. If frozen longer, it may become firm or a little icy. Just let it sit at room temperature for 5–10 minutes before scooping to bring back that creamy texture.
- Use full-fat cottage cheese: Full-fat gives you the creamiest result. Lower-fat versions can freeze harder and be more icy.
- Customize it: Swap the strawberries for blueberries, raspberries or a mix of berries for a fun twist.
- Creami hack: If you have leftovers and a Ninja Creami add it to the Creami pint and spin it. The texture is so good and honestly even better than scooping it straight from the loaf pan. My kids had it in cones after dinner and loved it!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Equipment
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