Ingredients
Scale
- 16 oz (2 cups) Full-fat or 2% Cottage Cheese
- 1 cup Frozen Strawberries (sliced or whole)
- 2–3 tablespoons Honey or Maple Syrup (adjust to your preferred sweetness)
Instructions
- Step 1: Preparation Place your cottage cheese, frozen strawberries, and honey into a high-speed blender or food processor. If you are using a food processor, you may need to scrape down the sides once or twice to ensure everything incorporates evenly. Make sure your strawberries are frozen rather than fresh, as this helps create an immediate “soft serve” consistency and reduces the overall freezing time later.
- Step 2: Blending Blend the mixture on high speed for about 45 to 60 seconds. You are looking for a completely smooth, aerated consistency with no visible lumps of cottage cheese remaining. The mixture should turn a beautiful pastel pink. If the blender gets stuck, add one tablespoon of almond milk or water to help the blades move, but be careful not to add too much liquid or it will become a smoothie rather than ice cream.
- Step 3: Freezing Pour the smooth mixture back into the original cottage cheese container or a shallow, freezer-safe dish. Smooth the top with a spatula. Cover the container tightly with a lid or plastic wrap to prevent freezer burn. Place it in the freezer for 3 to 4 hours. For the best texture, take it out every 45 minutes and give it a quick stir to break up ice crystals, though this is optional if you are in a hurry.
- Step 4: Serving Once the ice cream is firm but scoopable, remove it from the freezer. If it has been in the freezer overnight, let it sit on the counter for 10-15 minutes to soften. Scoop into bowls and garnish with extra fresh strawberry slices or a drizzle of honey if desired. Enjoy your high-protein treat immediately!
- Cook Time: 4 hours 5 minutes