This Strawberry Cottage Cheese Ice Cream is a tasty treat that’s both creamy and healthy! It’s made with fresh strawberries and cottage cheese, giving you high protein with low carbs.
I love how easy it is to whip up! Just blend, freeze, and scoop. Perfect for a refreshing snack or dessert, and guilt-free too! Who knew ice cream could be this good for you? 🍓
Ingredients & Substitutions
Cottage Cheese: This is the base of your ice cream, providing protein and creaminess. You can use low-fat or full-fat, depending on your dietary preference. I like using full-fat for a richer taste, but both work well.
Strawberries: Fresh strawberries give a bright flavor. If they’re out of season, frozen strawberries also work. Just make sure to thaw and drain them to avoid extra moisture in the mix.
Heavy Cream or Greek Yogurt: Adding a bit of heavy cream or Greek yogurt boosts creaminess. If you’re looking for fewer calories, skip the heavy cream and stick with the yogurt, though either choice will enhance the texture.
Sweetener: You can choose from erythritol, stevia, or other substitutes based on your taste and health needs. I often prefer erythritol for its sugar-like taste, but adjust the amount to your sweetness preference.
Toppings: Graham cracker crumbs add a nice crunch, but you can swap for crushed nuts like almonds or pecans for a healthier twist. Sprinkling some adds texture to each scoop!
How Can I Achieve a Creamy Texture?
Getting a creamy consistency is important for this ice cream. Here’s how you can ensure a smooth finish:
- Blend until smooth: When combining your ingredients, blend them on high speed until you don’t see any lumps. This will ensure a creamy texture.
- Freeze carefully: When you freeze the mixture, check on it every 30 minutes for the first 2 hours. Stir it to break up ice crystals. This helps it stay creamy rather than becoming too icy or hard.
- Adjust as needed: If the mixture seems too thick, adding a little more cream or yogurt can help. Taste it before freezing and tweak your sweetness!
How to Make Strawberry Cottage Cheese Ice Cream (High Protein Low Carb)
Ingredients You’ll Need:
Base Ingredients:
- 2 cups cottage cheese (low-fat or full-fat based on your preference)
- 1 cup fresh strawberries, hulled and sliced
- 1/4 cup heavy cream or unsweetened Greek yogurt (optional for extra creaminess)
- 2-3 tablespoons sweetener of choice (like erythritol, stevia, or another sugar substitute)
- 1 teaspoon vanilla extract
- A pinch of salt
Toppings (Optional):
- Graham cracker crumbs or crushed nuts
Time Estimate:
This easy recipe takes about 10 minutes to prepare, plus at least 4-5 hours to freeze. Planning ahead is key! If you stir every 30 minutes for the first 2 hours, it will help keep the texture creamy.
Step-by-Step Instructions:
1. Blend the Ingredients:
Grab your blender or food processor, and combine the cottage cheese, fresh strawberries, and heavy cream or Greek yogurt (if you’re using it). Add in the sweetener, vanilla extract, and a pinch of salt. Blend everything on high speed until the mixture is super smooth and creamy. Be sure there are no large lumps for that perfect ice cream texture!
2. Taste and Adjust:
Before freezing, taste your mixture and see if you’d like to add more sweetener or vanilla. It’s all about finding the perfect balance for your taste buds! Just mix again if you add anything.
3. Freeze the Mixture:
Pour your delicious mixture into an airtight container that’s good for freezing. Make sure the lid is tight to prevent ice from forming. Pop it in the freezer for at least 4-5 hours, or until it’s firm. For an extra creamy texture, stir the ice cream every 30 minutes during the first 2 hours. This helps break up any ice crystals that might form.
4. Serve and Enjoy:
When you’re ready to enjoy your ice cream, scoop it into bowls. For a festive touch, top each serving with fresh sliced strawberries and a sprinkle of graham cracker crumbs or crushed nuts if you like. Serve immediately, and get ready to enjoy a delicious, high-protein, low-carb treat!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries if fresh ones aren’t available. Just thaw and drain them before blending to avoid excess moisture in your ice cream.
What Sweeteners Can I Use?
You can use erythritol, stevia, or any sugar substitute you prefer. Adjust the amount based on your sweetness preference, as different sweeteners vary in strength.
Can I Make This Ice Cream Dairy-Free?
Absolutely! Use a dairy-free cottage cheese alternative made from nuts or soy, and swap the heavy cream for coconut cream or a dairy-free yogurt for a delicious dairy-free version.
How Should I Store Leftovers?
Store any leftover ice cream in an airtight container in the freezer. It will last for about 1-2 weeks, but for the best texture, enjoy it within a week. Let it sit at room temperature for a few minutes before scooping to soften if it becomes too hard!
