High Protein Strawberry Ice Cream
Time: 10 minutes plus freezing time
Serves: 4
This high protein strawberry ice cream needs just a few simple ingredients and comes together in minutes! No fancy equipment, just a blender or food processor is all you need for a creamy and dreamy treat with a consistency like soft serve. It’s best the day it’s made, and thankfully it’s simple enough to make a fresh batch every week. If you prefer a smoother texture, just add a little heavy cream to the mixture.
Prep Time:
10 minutes plus freezing time
Cook Time:
0 minutes
Serves:
4
Perfect for:
Healthyish Sweets
Strawberries
World Cuisine
Ingredients
- Half of 1 package (16 ounces) Driscoll’s Strawberries, divided
- 3 cups (24 ounces) cottage cheese, full fat
- 2/3 cup honey or maple syrup
- 1/2 cup heavy cream (optional)
Directions
- STEM half of 1 package (16 ounces) strawberries.
- RESERVE and REFIGERATE 1/2 cup strawberries.
- PLACE remaining 1 cup strawberries into a blender or food processor.
- ADD 3 cups (24 ounces) full fat cottage cheese.
- ADD 2/3 cup honey or maple syrup.
- ADD 1/2 cup heavy cream (optional).
- BLEND until smooth.
- TRANSFER mixture to a food safe container and COVER tightly with plastic wrap.
- FREEZE until scoopable, about 5 hours. (If freezing overnight, transfer ice cream to refrigerator for 60 –90 minutes to soften before serving.)
- DIVIDE ice cream between 4 medium dessert dishes.
- DICE reserved 1/2 cup strawberries and SPOON strawberries over ice cream
- SERVE immediately.
