This Strawberry Cheesecake Cottage Cheese Ice Cream is super creamy, not too sweet, and tastes like dessert and protein shake had a baby.
It blends up in minutes and freezes into a rich, tangy, strawberry treat that’s packed with flavor.
You don’t need an ice cream maker, and you can feel good eating it straight out of the blender.
I make this on repeat in summer — it’s quick, simple, and it actually tastes like cheesecake! I’ve served this to friends who had no idea it was made with cottage cheese.
What You’ll Need
- 2 cups full-fat cottage cheese
- 1/4 cup honey
- 1/2 tsp vanilla extract
- 1 cup fresh strawberries, hulled and chopped
- 2 oz cream cheese, softened
- 1/4 cup crushed graham crackers
- Pinch of salt
Why I Love This Recipe
The first time I made this, I was just trying to use up leftover cottage cheese. I had no idea it would become a summer favorite. It’s creamy, sweet, with a little tart kick from the cottage cheese and strawberries. And it tastes exactly like strawberry cheesecake, but frozen.
- You don’t need an ice cream machine
- It’s high in protein
- You can make it in 10 minutes
- Tastes like real cheesecake
- Perfect for hot days when you want something light but indulgent
Makes: 4 servings
Time: 10 minutes prep, 2–3 hours to freeze
Macros (Per Serving, Approximate)
- Calories: 220
- Protein: 14g
- Fat: 11g
- Carbs: 18g
- Sugar: 14g
- Fiber: 1g
Why This Recipe Works (Quick Science)
Cottage cheese is high in protein and has a thick texture that makes it perfect for blending into ice cream without needing a churn. The fat from the cream cheese and cottage cheese helps keep the ice cream creamy, while honey lowers the freezing point to avoid icy chunks. Graham crackers add that classic cheesecake crunch.
Common Mistakes
- Using low-fat cottage cheese: You’ll get a grainy texture. Use full-fat for smooth and creamy results.
- Not softening the cream cheese: If it’s too cold, it won’t blend in smoothly.
- Not blending long enough: Blend until totally smooth—no lumps.
- Freezing too long without mixing: Stir halfway through the freeze to keep it scoopable.
What to Serve With
- Fresh sliced strawberries or mixed berries
- Whipped cream
- A sprinkle of extra graham cracker crumbs
- A drizzle of honey or strawberry sauce
- On top of a warm slice of pound cake
FAQ
Can I use frozen strawberries?
Yes, just thaw them first so they blend smoothly.
Can I use maple syrup instead of honey?
Totally! It will change the flavor a bit but still taste great.
Do I need an ice cream maker?
Nope! Just a blender and a freezer.
Is it super sweet?
It’s lightly sweet. You can add more honey if you like it sweeter.
How long does it last in the freezer?
About a week in an airtight container, but best texture is within 3 days.
Tools Required
- Blender or food processor
- Spatula
- Measuring cups and spoons
- Freezer-safe container with lid
- Knife and cutting board
- Small bowl for softening cream cheese
Substitutions and Variations
- Maple syrup or agave instead of honey
- Frozen strawberries (thawed) instead of fresh
- Low-fat cottage cheese (will be less creamy)
- Add a swirl of strawberry jam before freezing
- Add mini white chocolate chips for fun texture
Make Ahead Tips
- Blend everything and freeze up to 3 days ahead
- You can freeze in individual serving containers for easy grab-and-go treats
- Let it sit on the counter 10 minutes before scooping for best texture
How to Make Strawberry Cheesecake Cottage Cheese Ice Cream
Step 1: Add Cottage Cheese and Cream Cheese to Blender
Place 2 cups full-fat cottage cheese and 2 oz softened cream cheese into your blender.
Step 2: Add Honey, Vanilla, and Salt
Add 1/4 cup honey, 1/2 tsp vanilla extract, and a pinch of salt to the blender.
Step 3: Add Strawberries
Add 1 cup chopped fresh strawberries to the blender.
Step 4: Blend Until Completely Smooth
Blend all ingredients until the mixture is totally smooth and creamy, with no lumps.
Step 5: Pour Into Freezer-Safe Container and Top with Graham Crackers
Pour the mixture into a container and sprinkle 1/4 cup crushed graham crackers evenly over the top. Gently swirl in if you like.
Step 6: Freeze Until Firm
Freeze the container for 2 to 3 hours, until scoopable. Let it sit on the counter 10 minutes before serving.
Step 7: Scoop and Serve
Scoop the ice cream into bowls and serve with extra strawberries or graham cracker crumbs if desired.
Leftovers and Storage
Store in an airtight container in the freezer for up to a week. For best texture, let sit at room temp 10 minutes before scooping. You can also pre-portion it in small containers to avoid thawing the whole batch.
Conclusion
This Strawberry Cheesecake Cottage Cheese Ice Cream is creamy, dreamy, and the perfect no-fuss frozen treat. Whether you’re cooling off after dinner or craving something sweet mid-afternoon, this one’s a keeper. Try it out and let me know how it goes in the comments — I’d love to hear if you made any fun twists!