This Strawberry Cottage Cheese Ice Cream is a fun, healthy treat! It’s creamy, fruity, and super easy to whip up. Plus, it’s packed with protein and low in carbs—perfect for any snack time!
I love how it feels like ice cream but is good for you! Mixing in fresh strawberries gives it a refreshing taste. Enjoy it on a hot day or whenever you crave something sweet without the guilt!
Key Ingredients & Substitutions
Strawberries: Fresh strawberries are best for their vibrant flavor. If not in season, frozen strawberries work too! Just thaw and drain excess moisture before using. I love using fresh berries for that unbeatable aroma.
Lemon Juice: This adds a lovely brightness to the strawberries. If you don’t have fresh lemons, bottled lemon juice is okay; just use it sparingly. You could also try lime juice for a fun twist.
Cottage Cheese: Full-fat cottage cheese gives the ice cream a rich taste and creaminess. If you’re looking for a lower-fat version, low-fat cottage cheese is a great choice but might be slightly less creamy.
Heavy Cream: I prefer heavy cream for that luxurious texture. For a lower-carb option, unsweetened almond milk works well too, but be prepared for a slightly thinner consistency in the final product.
Low-Carb Sweetener: Erythritol is my go-to for sweetening, but you can use stevia or monk fruit sweetener as alternatives. Remember to adjust to your taste, as different sweeteners have varying sweetness levels.
How Do I Make the Ice Cream Smooth and Creamy?
The key to a wonderfully smooth ice cream lies in blending. Start by blending the cottage cheese, cream (or almond milk), and vanilla extract until it’s silky. This step is crucial as cottage cheese can be grainy if not blended well.
- Make sure to blend until there are no lumps left. A high-speed blender works best for this.
- When you add the macerated strawberries, gently fold them in rather than blending. This keeps the strawberry texture intact but mixes the flavors nicely.
- An ice cream maker is recommended for a fluffy texture. If you don’t have one, consider whisking the mixture by hand every 30 minutes as it freezes to prevent ice crystals.
How to Make Strawberry Cottage Cheese Ice Cream (High Protein Low Carb)
Ingredients You’ll Need:
For the Ice Cream:
- 2 cups fresh strawberries, hulled and chopped
- 1 tbsp lemon juice
- 1 tbsp powdered erythritol or preferred low-carb sweetener (adjust to taste)
- 2 cups cottage cheese (preferably full fat for creaminess)
- 1/2 cup heavy cream or unsweetened almond milk (for lower carb option)
- 1 tsp vanilla extract
For Topping (Optional):
- Crushed low-carb biscuit or nuts for topping
How Much Time Will You Need?
This delightful strawberry cottage cheese ice cream takes about 20 minutes of active preparation time. You’ll need to allow an additional 1-2 hours for chilling in the ice cream maker and freezing for that perfect scoopable texture. Totally worth the wait for this creamy, high-protein dessert!
Step-by-Step Instructions:
1. Prepare the Strawberries:
In a medium bowl, combine the chopped strawberries with lemon juice and erythritol. Mix everything together well and let it sit for about 10-15 minutes. This process, called macerating, helps the strawberries release their juices and soften, making them sweeter and more flavorful.
2. Blend the Creamy Base:
In a blender or food processor, add the cottage cheese, heavy cream (or almond milk), and vanilla extract. Blend until the mixture is smooth and creamy. This step is key for a luscious texture, so take your time to ensure there are no lumps left!
3. Combine and Add Texture:
Gently fold the macerated strawberries into the blended cottage cheese mixture. Stir carefully to keep some strawberry chunks intact for a delightful texture in your ice cream.
4. Churn the Ice Cream:
Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions. You’ll want it to reach a soft serve consistency, similar to ice cream that’s just been whipped. This usually takes about 20-30 minutes, but check your machine’s instructions for specifics!
5. Freeze for a Firmer Ice Cream:
If you prefer a firmer texture, transfer the churned ice cream to an airtight container and freeze it for 1-2 hours. This will help it set up nicely so you can scoop out perfect bowls later.
6. Serve and Enjoy:
When you’re ready to enjoy, scoop the strawberry cottage cheese ice cream into bowls. If you like, sprinkle some crushed low-carb biscuits or nuts on top for added crunch and visual appeal. Dig in and savor this refreshing, healthy treat!
7. Savor Your Creation:
This high-protein, low-carb strawberry cottage cheese ice cream is perfect for satisfying your sweet cravings while still keeping things healthy. Enjoy it on a sunny day or as a cozy dessert anytime!
Can I Use Frozen Strawberries Instead of Fresh?
Absolutely! If fresh strawberries aren’t available, you can use frozen strawberries. Just make sure to thaw them and drain any excess moisture to maintain the right consistency in your ice cream.
How Can I Adjust the Sweetness?
Feel free to adjust the erythritol or any low-carb sweetener to your taste! Start with the recommended amount and taste the mixture after blending. You can always add a little more sweetener if desired, but remember to mix well after each addition.
Do I Need an Ice Cream Maker?
While an ice cream maker gives the best texture, you can still make this ice cream without one! Simply pour the mixture into a shallow dish, freeze it, and stir every 30 minutes for the first 2 hours to prevent ice crystals from forming. It will take a bit longer to set, but you’ll still get a delicious result!
How to Store Leftovers?
Store any leftover ice cream in an airtight container in the freezer. It should last for about a week. To serve, let it sit at room temperature for a few minutes to soften before scooping for the best texture.
