This ice cream is trending on social media for good reason. When it’s taken out of the freezer and softened, it’s thick and creamy, just like the real thing. But it is rich in protein thanks to cottage cheese. And boy, is it delicious – it seriously tastes like strawberry ice cream or froyo.
A similar recipe calls for full-fat cottage cheese, but I used a 1% reduced-fat variety to reduce calories and saturated fat. If you’re on the fence just because you don’t eat cottage cheese, I totally get it. ) really enjoyed it. Turned into an indulgent indulgence with great flavors.. In fact, you can customize it based on what you like and what you have on hand (different berries, peaches, mangoes, maple syrup, etc.). Grab your spoon and prepare to pass out.
- preparation time
- total time
make with this recipe 8 servings (1/2 cup heaping)
• 24 ounces of 1% cottage cheese
Divided 2 ½ cups heaped sliced strawberries*
• 1/2 cup honey
*2 sliced heaping cups. ½ cup finely chopped and added just before freezing
Add cottage cheese, 2 heaps of strawberries and honey to a powerful blender or food processor and puree until smooth. Pour the mixture into a loaf pan or freezer-friendly container.
Spoon the remaining 1/2 cup strawberries into the mixture. Cover and place in the freezer for at least 4 hours.
Let it sit on the counter for about 15 minutes to soften before scooping and serving.It can be stored in the freezer for up to two months.
1/2 cup provides heaping nutrition.
Try the strawberry cheesecake dates.
