Strawberry Cottage Cheese Ice Cream

Strawberry Cottage Cheese Ice Cream is low-carb, keto-friendly, high-protein, and tastes like cheesecake! Easy recipe for a healthy dessert.

Course Dessert

Cuisine American

Prep Time 10

Freezer Time 2

Total Time 2 10

Servings servings

Calories 158kcal

Author Marjory Pilley

Ingredients

2 cups cottage cheese (full fat) drain excess liquid
2 teaspoons vanilla extract
2 Tablespoons Sugar and Stevia Blend We used 1 Tablespoon sugar and 1 Tablespoon powdered Stevia.
1 cup chopped strawberries frozen or fresh; divided
8 small graham cracker rectangles use more or less depending on dietary restrictions.

Instructions

Add cottage cheese, vanilla extract, and sweetener to a food processor and process until smooth and creamy.
Add ½ cup chopped strawberries and pulse to incorporate. The cream should turn pink, but it's ok if a few chunks remain.
Fold ¼ cup chopped strawberries and 2 crumbled graham cracker squares into the cream mixture.
Smooth the strawberry cottage cheese mixture into a shallow container, so the base is about 1 inch thick.
Store in the freezer for 2-4 hours or until the mixture is the consistency of gelato or soft serve ice cream.
Remove from the freezer and scoop into serving containers. Garnish with additional strawberries and graham crackers and enjoy.

Notes

See step-by-step pictures and more tips above.

The perfect texture for cottage cheese ice cream is smooth and creamy, with soft-serve yogurt consistency. The chilling time can be anywhere from 2-6 hours, depending on how thick the mixture is in the container and your freezer.

Luckily, whipped cottage cheese is delicious, even when it's a custard. So don't give up! Here are some top tips to consider:

- Use high-fat cottage cheese. It reduces the amount of water and it will be less icy.
- If excess liquid is in the cottage cheese container, strain it before adding it to the food processor.
- Stir the ice cream several times throughout the chilling process to reincorporate the ice crystals that will inevitably form.
- Use a shallow container so the mixture freezes faster. Ideally, shoot for a base that's 1 inch thick.
- Consider storing in individual containers so you don't have to defrost the entire batch when you want one serving. You can easily convert this recipe to serve one instead.
- If the cottage cheese ice cream freezes too long and is too hard to scoop, place the container in the refrigerator to defrost. It may take an hour. Stir as needed to return it to a creamy consistency.
- You can also soften cottage cheese ice cream by placing the sealed container inside a larger water-filled container.

Store strawberry cottage cheese ice cream in a freezer-safe container in the freezer for about a month. Defrost in the refrigerator and enjoy!

South Beach Diet: Leave off or limit the graham crackers and fresh fruit.

Nutrition