Strawberry Cheesecake Cottage Cheese Ice Cream
This creamy strawberry cheesecake cottage cheese ice cream blends full-fat cottage cheese, maple syrup, vanilla and fresh strawberries into a smooth frozen treat, with chopped strawberries and crushed graham crackers folded in for a cheesecake-inspired texture.
Equipment
- high-powered blender or food processor
- loaf pan or cottage cheese container For freezing the ice cream.
- ice cream scoop
Ingredients
- 16 oz full-fat cottage cheese
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped, divided
- 1/2 cup graham crackers, roughly crushed
Instructions
- Add the cottage cheese, maple syrup, vanilla extract and ½ cup chopped strawberries to a high-powered blender or food processor. Blend until completely smooth and creamy, scraping down the sides as needed. The mixture should be thick and smooth with no visible curds.
- Stir in the remaining chopped strawberries and crushed graham crackers until evenly distributed.
- Add mixture back into the cottage cheese container or a loaf pan and place in the freezer for about 2-3 hours, or until scoopable.
- Let the ice cream sit at room temperature for 5–10 minutes before scooping for the creamiest texture.
- Use an ice cream scoop to scoop into bowls. Top with extra graham crackers and/or strawberries if desired. Enjoy!
Notes
Texture tip: This ice cream is best after about 2–3 hours in the freezer when it’s soft and scoopable. If frozen longer, it may become firm or a little icy. Let it sit at room temperature for 5–10 minutes before scooping to bring back that creamy texture.
Use full-fat cottage cheese: Full-fat gives you the creamiest result. Lower-fat versions can freeze harder and be more icy.
Customize it: Swap the strawberries for blueberries, raspberries or a mix of berries for a fun twist.
Creami hack: If you have leftovers and a Ninja Creami, add it to the Creami pint and spin it for an even creamier texture.