High Protein Ice Cream
HIGH PROTEIN ICE CREAM is a easy American recipe that serves 2. 250 calories per serving. Recipe by Mayra Wendolyne on YouTube.
Prep: 10 min | Cook: 2 hrs 30 min | Total: 2 hrs 50 min
Cost: $13.74 total, $6.87 per serving
Ingredients
- 8 oz Cottage Cheese (half of a standard 16‑oz container, full‑fat for creaminess)
- 1 cup Fresh Strawberries (hulled and sliced)
- 2 tbsp Sugar-Free Honey (e.g., honey blend with stevia or agave substitute)
- 0.5 cup Whole Milk (full‑fat for richer texture)
Instructions
Prepare Ingredients
Measure 8 oz cottage cheese, 1 cup sliced strawberries, 2 tbsp sugar‑free honey and ½ cup whole milk. Rinse strawberries and set everything on the counter.
Time: PT5M
Blend Ingredients
Add cottage cheese, strawberries, honey and milk to the blender. Blend on high until the mixture is completely smooth, about 30‑45 seconds, resembling a thick smoothie.
Time: PT2M
Transfer to Container
Scrape the blended mixture into a freezer‑safe container, smoothing the top with a spatula. Cover tightly with a lid or plastic wrap.
Time: PT2M
Freeze
Place the container in the coldest part of the freezer and let it set for 2‑3 hours without disturbance.
Time: PT2H30M
Temperature: 0°F
Serve
Remove the ice cream from the freezer, let it sit at room temperature for 5 minutes, then scoop and serve. Garnish with extra fresh strawberries if desired.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 12g
- Carbohydrates
- 20g
- Fat
- 10g
- Fiber
- 2g
Dietary info: Gluten-Free, Low Sugar, High Protein, Vegetarian
Allergens: Milk, Strawberries
Ingredient Substitutions
- Instead of Cottage Cheese: Greek yogurt, ricotta cheese
- Instead of Fresh Strawberries: mixed berries, frozen strawberries (thawed)
- Instead of Sugar-Free Honey: sugar-free maple syrup, zero‑calorie sweetener
- Instead of Whole Milk: unsweetened almond milk, oat milk
Equipment Needed
- Blender
- Measuring Cups
- Freezer‑Safe Container
- Spoon or Spatula
- Ice Cream Scoop (optional)
Critical Steps — Do Not Skip
- Blend until mixture is completely smooth with no lumps.
- Freeze for at least 2‑3 hours without disturbance.
Chef Tips from the Video
- Use full‑fat cottage cheese for the creamiest texture.
- Add a pinch of salt to enhance the strawberry flavor.
- For extra smoothness, strain the blended mixture through a fine‑mesh sieve before freezing.
Troubleshooting
Ice cream is icy or grainy.
Blend the mixture longer to incorporate more air, or add an extra tablespoon of whole milk before freezing.
Mixture is too thick to blend.
Add a small amount of milk (1‑2 tbsp) and blend again until smooth.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Can be kept frozen for up to 1 month.
Room temperature: Do not store at room temperature; ice cream will melt.
Make-Ahead Tips
- Prepare the blended mixture a day ahead and keep it refrigerated; freeze just before serving.
- For a creamier texture, stir the ice cream once after 1 hour of freezing.
Frequently Asked Questions
What is the cultural significance and history of protein ice cream in American health food trends?
Protein ice cream emerged in the early 2000s as fitness enthusiasts sought high‑protein, low‑sugar desserts. It blends the indulgence of traditional ice cream with the nutritional goals of modern American health culture.
How does strawberry protein ice cream fit into the broader American dessert tradition?
Strawberry ice cream is a classic American summer treat. This protein‑rich version keeps the familiar flavor while adding a nutritional boost, making it suitable for both everyday enjoyment and post‑workout recovery.
What traditional ingredients are used in classic strawberry ice cream compared to this three‑ingredient version?
Traditional strawberry ice cream typically includes heavy cream, sugar, egg yolks, and sometimes gelatin. The three‑ingredient recipe replaces heavy cream with cottage cheese and milk, and uses sugar‑free honey as a low‑calorie sweetener.
What occasions or celebrations is high‑protein strawberry ice cream commonly enjoyed in the United States?
It’s popular at summer barbecues, family picnics, and as a post‑gym treat. Its quick preparation also makes it a favorite for holiday gatherings where guests appreciate healthier dessert options.
What are common misconceptions about low‑sugar ice cream like this recipe?
Many think low‑sugar ice cream lacks flavor or creaminess. Using full‑fat cottage cheese and sugar‑free honey actually delivers a rich, cheesecake‑like texture while keeping sugar content minimal.
How has the concept of “no‑churn” ice cream evolved in American home cooking?
No‑churn ice cream gained popularity with the rise of kitchen appliances like high‑speed blenders. It allows home cooks to create smooth ice cream without an ice‑cream maker, making the dessert more accessible and faster to prepare.
What other American desserts pair well with this protein strawberry ice cream?
Serve it alongside warm apple crumble, chocolate brownies, or a slice of classic New York cheesecake for a balanced sweet‑and‑rich dessert plate.
What are the most common mistakes to avoid when making this three‑ingredient protein ice cream?
Common errors include under‑blending, which leaves lumps of cottage cheese, and freezing for too short a time, resulting in a soft, icy texture. Blend until completely smooth and allow a full 2‑3 hours in the freezer.
How do I know when the ice cream is properly set and ready to serve?
The ice cream should feel firm to the touch but still slightly soft when pressed with a spoon. If it sticks to the spoon without melting, it’s ready; otherwise, give it another 15‑30 minutes in the freezer.
What does the YouTube channel Mayra Wendolyne specialize in?
The YouTube channel Mayra Wendolyne focuses on quick, nutritious home‑cooking recipes, often highlighting high‑protein and low‑sugar options for busy lifestyles.
Last updated: August 28, 2026
