This Strawberry Cottage Cheese Ice Cream is a sweet treat that’s easy to make and super healthy! With creamy cottage cheese and fresh strawberries, it’s packed with protein and low in carbs.
I love how it feels like eating dessert without the guilt! It’s perfect for hot days and a fun way to get my protein in. Plus, you can whip it up in no time—what’s not to love? 🍓
Key Ingredients & Substitutions
Cottage Cheese: The star of this ice cream! You can choose between full fat or low fat based on what you’re after. If you’re dairy-free, silken tofu can be a great substitute, though the texture will change a bit.
Strawberries: Fresh is best to get that bright flavor! If strawberries aren’t available, feel free to use frozen ones—just thaw them first. You can also switch up the fruit entirely and use raspberries or blueberries.
Heavy Cream: This adds richness and creaminess. If you want a lighter version, consider using Greek yogurt instead, but note it will change the flavor. Coconut cream is another lovely dairy-free option!
Sweetener: I love using erythritol for a low-carb dessert, but other sweeteners, like stevia or monk fruit, work well too. Taste as you go to get it just right!
Lemon Juice: This might be optional, but I find a splash brightens the strawberry flavor beautifully. If you want a different flavor, try lime juice instead!
How Do I Get the Best Texture in My Ice Cream?
Texture is key for creamy ice cream! To achieve this, gently stir your mixture while it freezes. This helps break up ice crystals, making your ice cream smooth. Follow these steps:
- Start with a well-blended base—smooth cottage cheese is crucial.
- Freeze for 30 minutes, then take it out and stir it. Repeat this every 30 minutes for about 2-3 hours.
- For firmer ice cream, let it freeze overnight but allow it to soften before serving.
With these tips, you’re set to make delicious, creamy strawberry ice cream at home! Enjoy!
Strawberry Cottage Cheese Ice Cream (High Protein Low Carb)
Ingredients You’ll Need:
- 1 ½ cups (about 300g) cottage cheese (full fat or low fat based on your preference)
- 1 cup fresh strawberries, hulled and chopped
- ½ cup heavy cream or whipping cream
- 2-3 tablespoons powdered erythritol or your favorite low carb sweetener (adjust to taste)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (optional, to brighten strawberry flavor)
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus a few hours for freezing. You’ll need around 2-3 hours to achieve that soft-serve consistency, or overnight if you prefer it a bit firmer. Perfect for a sunny day treat!
Step-by-Step Instructions:
1. Prepare the Strawberries:
Start by placing the chopped strawberries in a blender or food processor. Pulse a few times just to crush them slightly while still keeping some texture. Set them aside for later!
2. Blend the Ice Cream Base:
In the same blender or food processor, combine the cottage cheese, heavy cream, sweetener, vanilla extract, lemon juice (if using), and a pinch of salt. Blend until you have a smooth, creamy mixture that you’ll love!
3. Combine Strawberries and Mixture:
Now, gently fold the crushed strawberries into the blended cottage cheese mixture. This gives it a lovely swirl effect and adds a burst of berry flavor throughout!
4. Freeze the Mixture:
Pour the mixture into a shallow, freezer-safe container and spread it evenly. Pop it in the freezer and set a timer for 30 minutes.
5. Stir for a Creamy Texture:
After 30 minutes, take it out and gently stir to break up any ice crystals. Return it to the freezer and repeat this stirring every 30 minutes for 2-3 hours to achieve that delightful soft-serve consistency.
6. For Firmer Ice Cream:
If you want your ice cream to be firmer, let it freeze overnight. Just make sure to take it out a bit before serving to allow it to soften up!
7. Serve and Enjoy:
When you’re ready to enjoy your ice cream, let it sit at room temperature for about 5-10 minutes. Scoop it into bowls and garnish with fresh strawberry slices if you like!
This delightful Strawberry Cottage Cheese Ice Cream is creamy, protein-rich, and low in carbs, making it a fun and healthy dessert that everyone will love!
Can I Use Other Fruits in This Recipe?
Absolutely! You can substitute fresh strawberries with other fruits like raspberries, blueberries, or even peaches. Just make sure to adjust the sweetness based on the fruit you choose, as some fruits are sweeter than others!
How Can I Adjust the Sweetness?
If you prefer your ice cream sweeter or have a specific sweetener preference, feel free to adjust the amount of erythritol or substitute it with stevia, monk fruit, or any other low-carb sweetener. Always taste as you go to achieve your perfect balance!
Can I Use Non-Dairy Alternatives?
Yes, for a dairy-free version, you can use plant-based cottage cheese alternatives or blend silken tofu for a creamy texture. You can also replace heavy cream with coconut cream or a dairy-free whipping cream for a rich flavor!
How Should I Store Leftovers?
Any leftovers can be stored in an airtight container in the freezer. It’s best enjoyed within a week to maintain its texture. If it becomes too hard, simply let it sit at room temperature for a few minutes before scooping!