Strawberry Cream Cheese Protein Ice Cream Recipe

No ratings yet

This simple recipe is somewhere between frozen cheesecake and strawberry sorbet, but with a protein boost.

Makes approximately 3.75 - 4 cups.

Prep Time 5

Churning time 20

Servings

Calories 107kcal

Author Heather Dessinger, FDN-P

2 cups whole milk cottage cheese (I recommend 4% milkfat)
1 tbsp vanilla extract (If using vanilla protein powder, start with 1 teaspoon and increase to taste)
¼ cup maple syrup
2 cups chopped strawberries
25-30 grams unflavored or vanilla protein powder (Optional - I used 2 scoops Heart & Soil Whey)

Blend in a high powered blender until very smooth.
Pour the mixture into your ice cream maker and churn according to your manufacturer's instructions.
When the ice cream is ready it should have a soft serve consistency. You can eat it right away, or if you prefer a firmer consistency transfer it into an airtight container and place in the freezer for 2-4 hours. I like to use a glass loaf pan with a lid.
To Serve:
If you decide to freeze the ice cream for a firmer texture, you'll get the creamiest results by letting it soften a bit before serving. I like to think of it more as "well chilled" than deeply frozen.
Because cottage cheese-based ice cream can become a little icy when frozen solid, letting it rest on the counter allows it to soften into a smoother, creamier texture that tastes more like traditional ice cream. Depending on the size and depth of your container, this can take anywhere from 10 to 20 minutes.

Blend the ingredients in a high-powered blender until very smooth.
Transfer the mixture to a freezer-safe container and place it in the freezer. To help keep the texture creamy, give it a good fold with a spatula every 30 minutes or so. This helps break up ice crystals as they form.
Once the mixture becomes too firm to fold easily, just leave it alone and continue chilling until it reaches your desired consistency, about 3–4 hours total.
To Serve:
Because cottage cheese-based ice cream can become a little icy when frozen solid, letting it rest on the counter allows it to soften into a smoother, creamier texture that tastes more like traditional ice cream. Depending on the size and depth of your container, this usually takes about 10–20 minutes.

Nutrition facts based on Good Culture 4%, 2 scoops of Heart & Soil Whey, and 2 cups of chopped strawberries.