Description
This Cheesecake Ice Cream with Cottage Cheese is a creamy, protein-packed frozen treat that combines the tangy goodness of cottage cheese with sweet maple syrup, fresh strawberries, and crunchy graham crackers. Easily made in a blender and frozen to scoopable perfection, this dessert offers a healthier twist on classic cheesecake ice cream with simple, wholesome ingredients.
Ingredients
Base
- 16 oz (2 cups) full-fat cottage cheese (Good Culture recommended)
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
Fruit
- 1 cup fresh strawberries, chopped and divided
Add-ins
- ½ cup graham crackers, roughly crushed (approx. 20 Simple Mills honey graham crackers)
Instructions
- Blend the base ingredients. In a high-powered blender or food processor, combine the full-fat cottage cheese, maple syrup, vanilla extract, and half (½ cup) of the chopped strawberries. Blend until the mixture is completely smooth and creamy, scraping down the sides as necessary to ensure no curds remain visible.
- Mix in remaining ingredients. Transfer the blended mixture to a mixing bowl or keep in the blender container, then gently fold in the remaining chopped strawberries and the roughly crushed graham crackers, ensuring even distribution without overmixing.
- Freeze until firm. Place the mixture into the original cottage cheese container or a loaf pan, cover it, and freeze for about 2 to 3 hours, or until the ice cream is firm enough to scoop.
- Thaw briefly before serving. Remove the ice cream from the freezer and let it sit at room temperature for 5 to 10 minutes. This helps attain the creamiest texture for easy scooping.
- Serve and enjoy. Use an ice cream scoop to portion the ice cream into bowls, optionally topping with extra crushed graham crackers and fresh strawberries for added texture and flavor.
Notes
- Use full-fat cottage cheese for the creamiest texture; lower-fat versions may result in a less creamy ice cream.
- Be sure to blend thoroughly to eliminate curds for a smooth consistency.
- If you prefer a sweeter dessert, adjust maple syrup quantity to taste.
- This ice cream is best enjoyed within a week when stored in an airtight container.
- For variety, try swapping strawberries with other fresh berries or adding nuts for crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: American
