Strawberry Cheesecake Ice Cream with Cottage Cheese

Scoops of strawberry cheesecake cottage cheese ice cream served in a bowl and topped with fresh strawberries and graham crackers.

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Strawberry Cheesecake Ice Cream with Cottage Cheese

This strawberry cheesecake cottage cheese ice cream is creamy, no-bake and made with just 5 simple ingredients. It’s packed with 15g of protein per serving and tastes like a lighter take on classic cheesecake ice cream.

Prep Time10

Freeze Time2

Total Time2 10

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings:

Author: Brittany Mullins

Equipment

blender

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