Strawberry Cottage Cheese Ice cream 🍓 dietitian recipe, high protein dessert. Recipe🔗in comments!

Ingredients

• 2 cups Cottage Cheese (low‑fat, preferably 2% milkfat; no added fruit)
• 1.5 cups Fresh Strawberries (hulled and sliced; can use frozen if thawed first)
• 2 tablespoons Honey (preferably raw or mild flavor)
• 0.5 teaspoon Vanilla Extract (pure vanilla extract for best flavor)
• 0.25 cup Graham Cracker Crumbs (optional; adds a subtle crunch)

Instructions

1. Prepare the Strawberries

   Rinse the strawberries under cold water, remove the stems, and slice them into halves or quarters.

   Time: PT5M

2. Measure All Ingredients

   Measure cottage cheese, honey, vanilla extract, and graham cracker crumbs. Have the sliced strawberries ready for the processor.

   Time: PT5M

3. Blend Until Creamy

   Add cottage cheese, strawberries, honey, and vanilla to the food processor. Blend on high for 1‑2 minutes, stopping to scrape down the sides, until the mixture is completely smooth and pink.

   Time: PT2M

4. Add Crunch (Optional)

   Stir the graham cracker crumbs into the blended mixture with a spatula, distributing evenly.

   Time: PT2M

5. Transfer to Container & Freeze

   Pour the mixture into a freezer‑safe container, smooth the top, and seal tightly. Place in the freezer for at least 4 hours, or until firm.

   Time: PT4H

   Temperature: 0°C

6. Thaw Slightly Before Serving

   Remove the container from the freezer and let it sit at room temperature for about 10 minutes to soften for easier scooping.

   Time: PT10M

7. Serve and Add Toppings

   Scoop the ice cream into bowls and garnish with extra fresh strawberries, a drizzle of honey, or a sprinkle of additional graham cracker crumbs if desired.

   Time: PT2M

Nutrition Facts

Calories

180

Protein

12 g

Carbohydrates

20 g

Fat

5 g

Fiber

2 g