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
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)
1
STEM half of 1 package (16 ounces) strawberries.
2
RESERVE and REFIGERATE 1/2 cup strawberries.
3
PLACE remaining 1 cup strawberries into a blender or food processor.
4
ADD 3 cups (24 ounces) full fat cottage cheese.
5
ADD 2/3 cup honey or maple syrup.
6
ADD 1/2 cup heavy cream (optional).
7
BLEND until smooth.
8
TRANSFER mixture to a food safe container and COVER tightly with plastic wrap.
9
FREEZE until scoopable, about 5 hours. (If freezing overnight, transfer ice cream to refrigerator for 60 –90 minutes to soften before serving.)
10
DIVIDE ice cream between 4 medium dessert dishes.
11
DICE reserved 1/2 cup strawberries and SPOON strawberries over ice cream
12
SERVE immediately.