High-Protein Strawberry Cheesecake Ice Cream

This creamy high-protein strawberry cheesecake ice cream is rich, tangy, and swirled with sweet berry flavor plus buttery graham cracker crunch.

Ingredients

• 2 cups cottage cheese (16 oz / 450 g)
• 1 cup frozen strawberries (150 g)
• 2 to 3 tablespoons honey (30 to 45 ml)
• 1 teaspoon vanilla extract (5 ml)
• 1/3 cup crushed graham crackers (40 g)
• Pinch of salt

Instructions

1. Add the cottage cheese, frozen strawberries, honey, vanilla extract, and salt to a blender or food processor.
2. Blend until completely smooth and creamy, scraping down the sides as needed so no curds remain.
3. Transfer the mixture to a freezer-safe glass container or loaf pan.
4. Add the crushed graham crackers and gently fold them in for a cheesecake-style crunch.
5. Cover and freeze for 3 to 4 hours, or until firm but still scoopable.
6. Let the ice cream sit at room temperature for 5 to 10 minutes before scooping, then serve with extra strawberries or graham cracker crumbs if desired.

Tip: For the smoothest texture, blend the cottage cheese really well before freezing and stir once after about 1 to 2 hours to keep it extra creamy.