Q1: Does this ice cream actually taste good? Can you taste the cottage cheese?

Yes, it tastes amazing! And no, you cannot taste the cottage cheese —as long as you blend it properly. When you use a high-speed blender, the cottage cheese curds are completely obliterated. The final flavor is very similar to a rich and tangy strawberry frozen cheesecake or a very creamy strawberry frozen yogurt .

Q2: Do I absolutely need a Ninja Creami to make this recipe?

No, you do not! You can absolutely make this recipe with just a blender and a freezer-safe container. However, the Ninja Creami will produce a vastly superior texture. Because this is a lower-fat, lower-sugar ice cream base, it freezes very hard and can have some small ice crystals. The Ninja Creami's "creamify" process shaves these ice crystals and blends them into an incredibly smooth, creamy, and scoopable texture that is almost identical to traditional, churned ice cream.

Q3: What is the best kind of cottage cheese to use for ice cream?

For the creamiest, richest, and least icy result, it is highly recommended to use a full-fat (whole milk) cottage cheese , which is often labeled as 4% or 5% milkfat. The higher fat content is the key to a superior, creamier texture in any frozen dessert.

Q4: How can I make my ice cream even creamier and less icy (without a Ninja Creami)?

The number one tip is to use full-fat cottage cheese . Two other professional tricks are to add 1-2 tablespoons of a neutral-flavored fat , like coconut oil or a nut butter, to the blender, or to add 1 tablespoon of a neutral spirit like vodka or light rum . The fat and the alcohol both help to lower the freezing point of the mixture, which prevents the formation of large ice crystals and results in a softer, creamier final product.

Q5: Can I use frozen strawberries instead of fresh?

Yes, you can absolutely use frozen strawberries, which makes this a great recipe to enjoy year-round! There is no need to thaw them first. Simply add them directly to the blender. You may find that you need to add an extra tablespoon of maple syrup, as frozen strawberries can sometimes be a bit more tart than fresh, perfectly ripe, in-season strawberries.

The Best Creamy High-Protein Strawberry Cottage Cheese Ice Cream

A high-protein, easy-to-make strawberry ice cream using cottage cheese as the base. This recipe involves blending whole milk cottage cheese with fresh ripe strawberries, maple syrup, and vanilla extract until completely smooth. The mixture is then frozen in a container until solid. For the best texture, a Ninja Creami machine is recommended, but it can also be served by thawing slightly and scooping.

Author: Evelyn
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 6 hours 25 minutes (includes freezing and thawing time)
Yield: 6-8 servings 1x
Category: Dessert
Method: Blending, Freezing, No-Churn
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

3 cups cottage cheese (whole milk, high quality recommended)
1/2 cup maple syrup
1 teaspoon vanilla extract
1 1/2 cups halved fresh ripe strawberries
Optional Mix-ins: freeze-dried strawberries, chocolate chips, chopped strawberries, or a drizzle of almond butter

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Instructions

In a blender, combine the cottage cheese, maple syrup, vanilla extract, and fresh strawberries.
Blend for 30-60 seconds, or until the mixture is completely smooth and creamy.
Pour the mixture into a Ninja Creami pint container or a standard freezer-safe container like a metal loaf pan.
If using any mix-ins, stir them in at this time.
Place an airtight lid on the container and freeze for at least 6-8 hours, until frozen solid.
To Serve (Ninja Creami Method): Place the frozen pint into the Ninja Creami machine and process on the ‘Lite Ice Cream’ or similar setting until creamy.
To Serve (Standard Method): Remove the container from the freezer and let it thaw at room temperature for about 15 minutes. Break up the frozen mixture with a spoon, then scoop and serve.

Notes

For the creamiest texture, using a high-quality, whole milk (full-fat) cottage cheese is recommended.
This recipe is optimized for a Ninja Creami machine, which will produce the best, smoothest texture.
If you are not using a Ninja Creami, the 15-minute thaw time is essential to make the frozen block scoopable.

Nutrition

Serving Size: 1/6 of recipe
Calories: 220-280
Sugar: 20-25 g
Sodium: 380-450 mg
Fat: 8-11 g
Saturated Fat: 5-7 g
Trans Fat: 0 g
Carbohydrates: 22-28 g
Fiber: 1-2 g
Protein: 15-18 g
Cholesterol: 25-40 mg

Find it online: https://cookupjoy.com/strawberry-cottage-cheese-ice-cream-2/