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Strawberry Shortcake Cottage Cheese Ice Cream

Creamy Strawberry Shortcake Cottage Cheese Ice Cream Bliss

Indulge in this Strawberry Shortcake Cottage Cheese Ice Cream, a refreshing, high-protein, gluten-free dessert perfect for summer picnics.
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Prep Time 15 minutes
Freezing Time 3 hours
Total Time 3 hours 15 minutes
Servings: 4 cups
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ice Cream Base
  • 2 cups full-fat cottage cheese
  • 1/4 cup maple syrup or honey adjust based on strawberry ripeness
  • 1 cup fresh or frozen strawberries use fresh in season
  • 1 teaspoon vanilla extract
Crunch
  • 1/2 cup crushed graham crackers gluten-free if necessary

Equipment

  • Blender
  • Freezer-safe container

Method
 

Instructions
  1. Blend the Ice Cream Base: In a high-speed blender or food processor, combine 2 cups of full-fat cottage cheese, 1/4 cup of maple syrup (or honey), 1 cup of fresh or frozen strawberries, and 1 teaspoon of vanilla extract. Blend on high for 1-2 minutes until smooth and creamy.
  2. Incorporate the Crunch: Add 1/2 cup of crushed graham crackers, pulsing 2-3 times to incorporate without turning them into crumbs.
  3. Freeze the Mixture: Transfer to a freezer-safe container and smooth the top. Cover tightly to prevent ice crystals and freeze for about 2-3 hours or until firm.
  4. Serve and Enjoy: Let sit at room temperature for 10-15 minutes if frozen overnight. Serve in bowls and top with additional strawberries or a drizzle of honey.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 15gProtein: 8gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 10mgCalcium: 150mgIron: 0.5mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge, or tightly sealed for up to 2 weeks in the freezer. Avoid overmixing the graham crackers to maintain a crunchy texture.

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