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You only need a few simple ingredients to make this viral DIY ice cream that can be made in a blender or food processor. This ice cream is super creamy, thick and packed with over 20 grams of protein! I created a “strawberry cheesecake” flavour, but there are endless possibilities of flavour when it comes to toppings for this High Protein Cottage Cheese Ice Cream.
Why You'll Love This High Protein Cottage Cheese Ice Cream
- This ice cream is high in protein! Compared to regular ice cream, this one is high in protein from the cottage cheese and is refined sugar free since it contains maple syrup as opposed to processed sugar.
- This ice cream is super customizable! I added strawberries and graham crackers to make a strawberry cheesecake flavour, but you can customize this ice cream to any flavour you love.
Customize Your Cottage Cheese Ice Cream Toppings
I created a strawberry cheesecake flavour for my cottage cheese ice cream. I used frozen strawberries and crushed graham crackers in the ice cream. The possibilities are endless when it comes to ice cream toppings. Here are some ideas that would be delicious:
- Peanut Butter
- Chocolate
- Blueberries
- Caramel
- Banana
- Cookies
- Peanuts
- Raspberries
- White Chocolate
- Lemon
- Sprinkles
Ingredients Needed
15 oz Whole Milk Cottage Cheese
1/4 Cup Maple Syrup
1 Cup Strawberries
1/4 Cup Graham Crackers, crushed
+ Any Other Toppings of Choice 🙂
How To Make High Protein Cottage Cheese Ice Cream
In a food processor, add the cottage cheese and maple syrup, blend until smooth and no lumps appear.
Once the cottage cheese is smooth, add the strawberries and blend again until they are blended into the cottage cheese mixture completely.
Transfer the cottage cheese mixture to a freezer safe container.
Add crushed graham cracker pieces over top of the ice cream and incorporate well. Freeze for 2-4 hours or until the ice cream reaches your desired ice-cream consistency. *(see notes)
Thaw the ice cream for at least 5 minutes before scooping and serving. Enjoy with more fresh strawberries and graham crackers on top! 🙂
Equipment & Products Needed
Pure Maple Syrup
Ice Cream Container
Graham Crackers
Notes + Tips for High Protein Cottage Cheese Ice Cream
- Using frozen strawberries (or other frozen fruit) will result in a soft serve like texture. If you blend the cottage cheese and frozen strawberries together the texture will be like a soft serve and you can eat it just like that. If you like a more “hard ice cream” consistency, freeze the ice cream for 2 hours then serve.
- Use whole milk cottage cheese for this recipe. Use full fat cottage cheese will help give this ice cream a creamier texture and the ice cream won’t be so “icy” once it is frozen.
- Maple syrup or honey work well for this ice cream. This recipe is refined sugar free and so using maple syrup or honey work well for this recipe.
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Ingredients:
- 15 oz Whole Milk Cottage Cheese
- 1/4 Cup Maple Syrup
- 1 Cup Strawberries
- 1/4 Cup Graham Crackers, crushed
- + Any Other Toppings of Choice 🙂
Instructions:
- In a food processor, add the cottage cheese and maple syrup, blend until smooth and no lumps appear.
- Once the cottage cheese is smooth, add the strawberries and blend again until they are blended into the cottage cheese mixture completely.
- Transfer the cottage cheese mixture to a freezer safe container.
- Add crushed graham cracker pieces over top of the ice cream and incorporate well. Freeze for 2-4 hours or until the ice cream reaches your desired ice-cream consistency. *(see notes)
- Thaw the ice cream for at least 5 minutes before scooping and serving. Enjoy with more fresh strawberries and graham crackers on top! 🙂
Video
Notes
Nutrition
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