High Protein Strawberry Ice Cream

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


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

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.




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