This healthy, high-protein treat combines the classic flavors of cheesecake with the lightness of ice cream, all while being easy to make without an ice cream maker.
Ingredients
Scale:
2 cups low-fat cottage cheese
1 cup Greek yogurt (plain, non-fat)
1/2 cup skim milk
1/4 cup honey or maple syrup (adjust for sweetness)
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 cup fresh strawberries, hulled and sliced
2 tablespoons sugar (optional, depending on strawberry sweetness)
Crushed graham crackers (optional)
Additional fresh strawberries (optional)
Whipped cream (optional)
Instructions
In a blender or food processor, combine the low-fat cottage cheese, Greek yogurt, skim milk, honey (or maple syrup), vanilla extract, and lemon juice. Blend until the mixture is completely smooth and creamy, about 1-2 minutes.
In a small bowl, mix the sliced strawberries with sugar (if using). Let them sit for about 10 minutes to release their juices and create a natural syrup.
Pour the blended cottage cheese mixture into a large bowl. Gently fold in the strawberry mixture, creating swirls.
Transfer the mixture into a freezer-safe container, smoothing the top with a spatula. Cover with a lid or plastic wrap.
Freeze for at least 4-6 hours, or until solid. For best texture, stir the mixture every 1-2 hours during the first 4 hours of freezing.
Once frozen, let the ice cream sit at room temperature for 5-10 minutes before scooping.
