Strawberry cottage cheese ice cream is the healthy frozen treat that’s taken over every foodie’s summer bucket list and for good reason. This high-protein dessert turns out thick, lightly sweet, and comes together fast with just four ingredients and a quick spin in the blender. Whether you’re trying to beat the heat or looking for a quick no-churn ice cream with a twist, this recipe is your go-to.
In this article, I’ll walk you through the story behind this viral sensation, share step-by-step details on how to make it, and answer the most asked questions like “Why does cottage cheese make the best creamy base?” and “How do you get the texture just right?” Plus, I’ve sprinkled in handy links to a few other easy blender recipes from Try It Tasty, including my Cottage Cheese Chocolate Mousse and Cottage Cheese Pizza Crust Recipes you’ll want to bookmark those too.
Let’s dive in and make something deliciously unforgettable.
Table of content
Table of Contents
Strawberry Cottage Cheese Ice Cream: High-Protein Dessert
- Total Time: 5 minutes (plus freeze time)
- Yield: 4 servings
Description
This strawberry cottage cheese ice cream is a high-protein, no-churn frozen treat made with just 4 simple ingredients. Creamy, refreshing, and easy to blend, it’s the perfect healthy dessert for summer cravings.
Ingredients
3 cups cottage cheese (whole milk, high quality)
1/2 cup maple syrup
1 teaspoon vanilla extract
1 1/2 cups halved fresh ripe strawberries
Instructions
1. Add cottage cheese, maple syrup, and vanilla extract to a blender or food processor.
2. Add in the chopped, ripe strawberries.
3. Blend until the mixture is completely smooth and creamy.
4. Pour the mixture into a freezer-safe container or Ninja Creami pint.
5. Cover and freeze for 4–12 hours, depending on method used.
6. For Ninja Creami: use “Lite Ice Cream” function after freezing and respin if needed.
7. For standard container: let sit at room temperature 10 minutes before scooping.
Notes
Use full-fat cottage cheese for the best creamy texture.
To enhance the strawberry cheesecake flavor, swirl in extra puree or add crushed graham crackers before freezing.
Store in a shallow container for easier scooping.
Add a splash of milk while blending if your cottage cheese is very thick.
- Prep Time: 5 minutes
- Cook Time: 0 min
- Category: Dessert
- Method: Blender
- Cuisine: American
From College Cravings to Strawberry Cottage Cheese Ice Cream Dreams
A creamy idea born in a cramped kitchen
I was blending up strawberry cottage cheese ice cream long before it showed up all over social media. Back in college, money was tight and space was tighter. I had a mini fridge, a hand-me-down blender, and a lot of midnight cravings. That’s when I first learned to blend cottage cheese with fruit it was cheap, high in protein, and way more satisfying than cereal.
I still remember the first time I added fresh strawberries, a splash of vanilla extract, and a drizzle of maple syrup to the mix. What came out wasn’t just a snack it was a creamy frozen cheesecake in a cup. That moment planted the seed for this recipe. Fast forward to today, and this humble little combo has become one of my most-loved, no-churn healthy frozen treats.
Now, with a good blender (or a Ninja Creami, if you’re fancy), you can turn those same four ingredients into a smooth, scoopable, protein-packed dream. It’s just one of the many fun, fuss-free ways I like to use cottage cheese just like in my reader-favorite Cottage Cheese Chocolate Pudding.
Why this 4-ingredient ice cream works every time
This strawberry frozen dessert is more than just healthy it’s satisfying. The magic lies in the balance: tangy cottage cheese, juicy strawberries, sweet maple syrup, and aromatic vanilla all blend into something that tastes way richer than it really is.
Each cup of cottage cheese gives you a good hit of protein, calcium, and healthy fats, while the berries bring in fiber, natural sugars, and that bright summer flavor. It’s like cheesecake and ice cream had a baby and that baby decided to be extra creamy without using heavy cream or added sugar.
And the best part? It takes less than five minutes to blend, sets up in the freezer, and stays ready whenever your sweet tooth strikes—minus the guilt. Just one more reason this easy frozen treat beats any store-bought tub.
Looking for more ideas using cottage cheese? Try my rich and chocolatey Cottage Cheese Brownies Recipe next.
How to Make Strawberry Cottage Cheese Ice Cream (Step-by-Step)
Blend, freeze, enjoy: your easy blender recipe
Putting together strawberry cottage cheese ice cream takes just minutes and delivers big satisfaction in every scoop. With only four ingredients and no ice cream maker needed, it’s a no-churn ice cream that anyone can pull off even on a busy weeknight. You don’t need to soak, stir, or swap. Just a high-speed blender (or Ninja Creami, if you have one), a freezer-safe container, and a little patience while it sets.
Start by adding 3 cups of whole milk cottage cheese, 1/2 cup of maple syrup, and 1 teaspoon of vanilla extract to your food processor or blender. Add in 1 ½ cups of ripe, hulled strawberries chopped for easier blending and better texture. Blend on high until the mixture turns creamy and completely smooth. You’re looking for a texture somewhere between soft-serve and cheesecake filling.
Pour the blended mixture into a freezer-safe container, smoothing the top with a spatula. Seal the container and place it in the freezer for a minimum of 4 hours, or until it sets completely. If using a Ninja Creami, pour the mixture directly into the Ninja pint, freeze, and spin when ready. For more tips on rich, smooth textures, you can peek at my Cottage Cheese Chocolate Cake, which uses similar creamy blending techniques.
This healthy frozen treat is naturally sweet from the strawberries and maple syrup, with a touch of vanilla to round out the flavor. And thanks to the high protein content of the cottage cheese, it’s more satisfying than traditional frozen desserts.
Love how simple this was? My Cottage Cheese Chocolate Mousse uses the same easy blending method for a thick, spoonable treat that tastes like dessert but feels like a snack.
Tips for Perfect Strawberry Cottage Cheese Ice Cream Texture & Serving
How to keep it creamy, not icy
Getting the texture just right in your strawberry cottage cheese ice cream can make all the difference between a creamy scoop and a rock-hard chunk. Because there’s no added cream or eggs, you want to avoid icy bits by blending until your mixture is completely smooth before freezing. The cottage cheese should be full-fat for the best results low-fat versions can leave your ice cream grainy.
If you’re using a Ninja Creami, let the pint freeze overnight, then run the “Lite Ice Cream” or “Smoothie Bowl” setting. If it looks crumbly after the first spin, re-spin it once more until you get that rich, scoopable consistency. No Creami? Just let your frozen block sit at room temperature for 10–15 minutes before digging in.
Want your healthy frozen treat to taste even more like cheesecake? Add crushed graham crackers or swirl in strawberry puree before freezing. Toppings like crushed chocolate, fresh berries, or even a dollop of Greek yogurt also work beautifully.
I love pairing this dessert with a few chunks of my Cottage Cheese Brownies Recipe for a balanced plate that delivers protein, fiber, and soul-satisfying flavor. You can even serve it in mason jars for a meal-prep dessert that feels like a café splurge.
Why this dessert is worth repeating
This strawberry cottage cheese ice cream isn’t just tasty it’s adaptable. Add banana for natural sweetness, blend in a scoop of protein powder, or top with peanut butter for a higher fat option. No matter how you spin it, it’s still a treat that’s good for your body and easy on your time.
When you find something this easy, this nourishing, and this delicious, why not keep it on repeat? I do. In fact, the next batch is already in my freezer.
For more recipes, Follow us on facebook Try It Tasty
Final Scoop
Strawberry cottage cheese ice cream is more than just a TikTok trend—it’s a healthy ice cream recipe you’ll come back to all summer long. It’s high in protein, low in guilt, and made with real, whole food ingredients you probably already have. Whether you’re enjoying it plain or with toppings, it’s a no-churn ice cream that proves desserts don’t need to be complicated to be crave-worthy.
I hope you’re inspired to give this easy blender recipe a try. And if you’re as obsessed with cottage cheese as I am, go check out my Cottage Cheese Pizza Crust Recipes for a savory spin.
Is strawberry cottage cheese ice cream healthier than regular ice cream?
Yes! Strawberry cottage cheese ice cream skips the refined sugar and heavy cream, replacing them with high-protein cottage cheese, naturally sweet strawberries, and a drizzle of maple syrup. You still get that rich, creamy mouthfeel, but without the blood sugar crash or excess fat. If you’re looking for a smart swap that actually tastes good, this is it.
Do strawberries and cottage cheese taste good together?
Absolutely. The tangy, savory flavor of cottage cheese pairs beautifully with the juicy sweetness of ripe strawberries. When blended smooth, the combination mimics cheesecake which is exactly why strawberry cottage cheese ice cream is so delicious. It’s like a scoopable cheesecake in frozen form.
How do you make strawberry cottage cheese ice cream in a Ninja Creami?
To make strawberry cottage cheese ice cream in a Ninja Creami, blend the four ingredients until smooth, pour into the Creami pint, and freeze for at least 12 hours. When ready, use the “Lite Ice Cream” function. If it’s too crumbly after the first cycle, respin. It’s that simple. If you enjoy easy frozen recipes, don’t miss my Cottage Cheese Chocolate Pudding for another creamy, low-effort dessert.
Why is my strawberry cottage cheese ice cream too hard?
If your strawberry cottage cheese ice cream freezes too hard, you might not have blended it long enough or used a low-fat cheese. To make scooping easier, leave it at room temperature for a few minutes or include a small amount of milk in your blender for a softer texture. Using a wider, flatter container can also speed up thawing and make each scoop smoother.