Strawberry Cottage Cheese Ice Cream: A Cheerful Chill-Down Treat
The Story: How This Strawberry Cottage Cheese Ice Cream Became a Thing
Okay, so let me set the scene: it’s one of those mid-July afternoons, steamy as the inside of a sauna and my kids (plus their two rowdy cousins) have eaten the last of the popsicles. I could run to the store. But then—lightbulb—I remember this surprisingly decent tub of cottage cheese in the fridge, begging not to die with dignity. Now, I’m not saying I’m some cottage cheese evangelist, but I like a good kitchen gamble and, well, strawberries + creamy tang + a touch of honey? That’s basically summer in a spoon.
Actually, I’ve cobbled together this recipe more times than I can count, so I’ve got a few mishaps memorized. Imagine me covered in strawberry juice, blending away while swatting away enthusiastic small hands, kind of laughing at my own persistence. This recipe is for those days. When you want ice cream, but also, it’s got to feel like you made some effort (without really making any—wink).
Why You’ll Love Making This (Or: Why I Do, Anyway)
- I make this on those “Why did I buy two pints of cottage cheese?” kind of weeks.
- My family goes absolutely bonkers for it (and full disclosure: I’m not above hiding the last cup for myself).
- If you can’t stand washing more dishes, you’ll like that it all happens in one bowl and a blender (or just a stick blender, if that’s what you’ve got handy—”waste not, want not,” as my gran used to say… though sometimes she wanted a cleaner kitchen than I do).
- Oh, and no eggs, no fussy custard base. Takes the edge off my usual ice cream anxiety.
What You’ll Need (And a Few Swaps I Make When I’m Lazy)
- 2 cups (about 250g) fresh strawberries – I sometimes use frozen ones straight out of the bag if it’s winter; don’t bother thawing all the way, just blend a touch longer.
- 1 cup (220g) full-fat cottage cheese – My grandmother swore by Daisy brand, but honestly, anything from the supermarket cold section works fine. I don’t stress if it’s not the “fancy” one.
- 1/3 cup (about 80ml) honey or maple syrup – Or plain ol’ sugar works in a pinch. Taste and see—sometimes strawberries are so good, you barely need any sweetener.
- 1 teaspoon vanilla extract – I’ve even skipped this and no one blinked an eye.
- Pinch of salt – It just makes everything pop, don’t skip unless you’re absolutely salt-phobic.
- Optional: A squeeze of fresh lemon juice (I forget this half the time and it still tastes fab.)
How I Throw This Together (Mess and All)
- Start with the berries: Hull and chop your strawberries. Ya can leave a few chunks if you like texture—I usually do. If they’re looking a bit sad, toss them with the honey and wait 10 min; it perks things up beautifully.
- Blender time: Dump in your strawberries, cottage cheese, honey, vanilla, pinch of salt (and lemon if using) into your blender (my ancient blender whines at me, but it gets the job done). Blend until mostly smooth—or leave it a bit chunky if that’s your jam. This is the stage where I usually sneak a spoonful and decide if it needs more sweetness. Quality control, right?
- Freeze: Pour straight into a chilled loaf pan. Flatten, cover tightly with cling film, and whack it in the freezer. Stir every 45 minutes or so for the first couple hours if you’re not using an ice cream maker. Unless you forget—been there, done that, still delicious!
- If you’ve got an ice cream machine: Churn according to the instructions. But honestly, 90% of the time I go the lazy route and just use my freezer.
- Wait… then scoop: Let it freeze at least 2-3 hours (though sometimes I eat it slushy after 1 hour, no shame). When serving, let it sit out for 10 minutes so it softens up; otherwise, you’ll be wrestling with the spoon.
Notes from My (Not So) Perfect Kitchen
- If you have a food processor, it sometimes yields a creamier result, but honestly, I just use my trusty $20 blender from Target and move on with my life.
- I think this ice cream tastes better the next day—the flavors mingle. But it’s hard to prove because it almost never makes it to Day Two.
- I used to throw in extra sugar thinking it’d stay softer, but actually, I find it works better if you don’t go overboard. The texture suffers otherwise (live and learn).
Fun Experiments (aka Variations…including the one that flopped)
- I tried folding in crumbled graham crackers once—a bit like strawberry cheesecake. Honestly, not half-bad.
- Swapped in blueberries instead of strawberries, and it’s just as tasty (if a bit more purple).
- Be warned: chocolate chips don’t really work; they just get weirdly hard. Next time I’ll swirl in a little melted chocolate instead—learn from my eager mistakes.
The Stuff You Need (and What To Do If You Don’t Have It)
- Blender or Food Processor: If you don’t have either, mash it all by hand with a fork. It’ll be chunkier, but honestly, that’s kind of its charm sometimes.
- Loaf Pan or Shallow Container: Any freezer-safe tub will do. I once used an old cake pan lined with parchment and it worked out fine (just needed some creative scooping).
How I Store It (Although It Rarely Lasts That Long)
Technically, it’ll keep in a tightly-sealed container in your freezer for up to 7 days. But, honestly, in my house it never lasts more than a day or two. If it freezes rock solid, just let it sit on the counter a while or pop it in the microwave for like 10 seconds at a time—don’t overdo it though or you’ll be left with soup.
We Love It This Way (Serving Suggestions from Our Table)
- Serve in big, wobbly scoops with sliced fresh strawberries on top. Or on a waffle cone (my youngest insists on this—she calls it her “cottage cone”).
- Sometimes I add a drizzle of honey and a few torn mint leaves, especially if company’s coming. Looks posh, tastes even better.
- Honestly? My favorite way is straight out of the container with a spoon, hiding behind the fridge door. No regrets.
Lessons I Learned the Hard Way (Take It from Me)
- Once, I tried to blend everything super fast without scraping down the sides, and ended up with weird frozen lumps. Don’t do it—take a minute and give it a stir.
- Resist the urge to pile in extra strawberries. If you throw in too many, it gets more like a sorbet—not a bad thing, but not quite the creamy treat I was after either.
- Letting it thaw before scooping is key. I once tried chipping away at it with a butter knife. Gave up. Patience, as they say, is a virtue (and saves your cutlery).
Frequently Asked Questions (And Some Silly Ones)
- Can I use low fat cottage cheese?
- Yeah, you can. It’ll be a bit icier, but for a lighter treat, go for it. Just don’t expect rich, creamy grand-slam texture.
- Do I need an ice cream maker?
- Nope, not at all. The freezer method works just fine. Actually, I prefer it most days because I hate cleaning more appliances.
- Can I skip the sweetener?
- If your berries are super ripe, probably. But if you try it and it’s a bit tart, just drizzle some honey right before you dig in.
- We don’t have strawberries – what else?
- Blueberries, cherries, mangoes, heck even peaches. Mix and match. Just keep it about 2 cups fruit in total.
- Why does mine freeze solid?
- Natural—no weird stabilizers here! Just let it sit out a touch before serving. Or serve it soft-set, yum.
- What if my blender is, er, ancient?
- Been there! Just work in small batches. Or squish some with a fork first before blending. Nothing fancy needed.
- Oh—anything extra I could add in?
- Sure, swirl in some cooked-down strawberry jam, or even a splash of balsamic (trust me, it’s good, see Sally’s Baking Addiction for inspo). Want it protein-packed? Try a scoop of vanilla protein powder—but use less sweetener if you do.
- Where can I learn more about making homemade ice cream?
- Have a look at Serious Eats best ice cream maker guide. It’s a decent starting point if you get bit by the ice cream bug.
So there you go! Strawberry Cottage Cheese Ice Cream. Oddly easy, a little quirky, always delish. If you come up with a fun twist (or a glorious disaster), let me know. I love hearing all about kitchen chaos, as long as I’m not the only one covered in strawberry bits!
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 1 cup cottage cheese (full fat or low fat)
- 1/2 cup heavy cream
- 1/3 cup honey or maple syrup
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- Pinch of salt
- 1/4 cup mini chocolate chips (optional)
Instructions
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1Add the strawberries and lemon juice to a blender or food processor and blend until smooth.
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2Add cottage cheese, heavy cream, honey (or maple syrup), vanilla extract, and salt to the blender with the strawberry puree.
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3Blend the mixture on high until completely smooth and creamy, scraping down the sides as needed.
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4Taste and adjust sweetness if desired. Stir in the mini chocolate chips if using.
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5Pour the mixture into a freezer-safe container, cover, and freeze for at least 4 hours or until firm.
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6Let the ice cream sit at room temperature for 5-10 minutes before scooping and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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