Strawberry Cheesecake Cottage Cheese Ice Cream
Strawberry Cheesecake Cottage Cheese Ice Cream is a no-churn treat that blends cottage cheese, fresh strawberries, cream cheese, honey, and vanilla for a creamy texture and vibrant flavor. Topped with gluten-free graham cracker bits made from oat flour and maple syrup, this simple recipe gives you the perfect cheesecake-inspired dessert!
Strawberry Cheesecake Cottage Cheese Ice Cream is a game-changer in my kitchen, and I can’t wait for you to experience it too. This recipe is all about balance—creamy, rich cheesecake flavor with the freshness of real strawberries. What sets this recipe apart is the use of cottage cheese as a base, which adds a smooth texture without the need for heavy cream or tons of sugar. Plus, it’s no-churn, so you don’t need an ice cream maker!
The gluten-free graham cracker bits made from oat flour, tapioca flour, and maple syrup give it that classic cheesecake crust crunch, making every bite as satisfying as your favorite dessert. This is the kind of recipe I make all the time because it’s simple yet special—perfect for sharing or enjoying as a treat whenever you’re craving something sweet.
Why You’ll Love This Strawberry Cheescake Cottage Cheese Ice Cream
- Easy to make: No ice cream maker needed for this simple no-churn recipe—just blend and freeze!
- Cheesecake-inspired flavor: Enjoy the classic taste of strawberry cheesecake in a cool, creamy form with cottage cheese and graham cracker bits.
- Naturally sweetened: Made with honey and fresh strawberries, this ice cream keeps things naturally sweet.
- Gluten-free crunch: The gluten-free graham cracker bits add that perfect crunch, making each bite satisfying and fun.
Ingredients & Substitutions
GLUTEN-FREE GRAHAM CRACKER BITS:
Oat Flour: If you need an alternative to oat flour, you can use rice flour, sorghum flour, or a gluten-free flour blend. Keep in mind that different flours might yield slightly different textures and flavors.*
Tapioca Flour: Replace tapioca flour with arrowroot flour, potato starch, or cornstarch. These starches have similar binding properties and can be used in a 1:1 ratio.*
Maple Syrup: Substitute maple syrup with honey, agave nectar, or brown rice syrup. Keep in mind that the flavor may vary slightly depending on the substitution.
Molasses: If you don’t have molasses, you can replace it with the same amount of maple syrup, honey, agave, or brown rice syrup.*
Oil: Replace extra virgin olive oil with melted coconut oil, melted butter (if not dairy-free), or any mild-flavored cooking oil you prefer.*
Vanilla Extract: Use vanilla bean paste or vanilla powder if you have them. Alternatively, you can scrape the seeds from a vanilla bean for a natural vanilla flavor.
Cinnamon: Feel free to use other warm spices like nutmeg or allspice if you don’t have cinnamon on hand.
ICE CREAM:
Fresh Strawberries: If fresh strawberries are unavailable, you can use frozen strawberries. Thaw them before blending, and adjust the sweetness as needed since frozen strawberries might be slightly less sweet.
Cottage Cheese: For a dairy-free option, use dairy-free yogurt or blended silken tofu. You can also use ricotta cheese as a potential substitute for cottage cheese.*
Honey: Replace honey with maple syrup, agave nectar, or a different liquid sweetener of your choice. Adjust the amount according to your desired level of sweetness.
Cream Cheese: For a dairy-free alternative, use vegan cream cheese or a blend of soaked cashews and water for a creamy texture.*
Lemon Juice: Lime juice can be used instead of lemon juice if you prefer or have it on hand.
Vanilla Extract: As before, vanilla bean paste, vanilla powder, or scraped vanilla bean seeds can replace vanilla extract.
Salt: You can omit the salt.
Remember that substitutions might impact the flavor, texture, and overall outcome of the recipe. It’s a good idea to experiment with small batches before making larger quantities, especially if you have dietary restrictions or specific taste preferences.
*I have not tested these substitutions and can not endorse the results.
How to Make Strawberry Cheesecake Cottage Cheese Ice Cream
Step 1: Premake the Graham Cracker Bits
Combine all the ingredients in my favorite food chopper or food processor. Blend the ingredients until a dough forms.
Step 2: Form the Bits
Divide the dough in half and form two balls. Spread them into two circles using the palm of your hand that are about .25″ thick.
Cut score lines in the dough, creating squares that are roughly .25″x.25″ using a large knife or pastry knife.
Bake at 350 degrees for 10-12 minutes. Allow them to cool. Then break into individual squares.
Step 3: Blend the Ice cream
Combine the cottage cheese, cream cheese, honey, lemon juice, vanilla, and salt in a mixer or the cup from a Nutribullet. Blend until smooth.
Step 4: Pour the Ice cream
Pour roughly 2/3 of the ice cream into a shallow dish or pan. This will allow the ice cream to cool and thaw more quickly.
Step 5: Blend the Strawberries
Add the strawberries to the 1/3 of the ice cream still in the blender cup. Blend until smooth. Then pour over the ice cream layer in the pan.
Step 6: Add the Toppings
Spread the graham cracker crust bits over the ice cream.
Then dice about three strawberries and spread them over the ice cream.
Gently stir the ice cream with a spatula to create a marbling effect with the pink and white ice cream.
Step 7: Freeze & Enjoy
Place the ice cream in the freezer for at least two hours or until it is firm. Then remove the ice cream and enjoy! If it is too hard to scoop, allow it to cool on the counter for 10-15 minutes until slightly thawed.
Recipe Notes
Thawing: If the ice cream becomes too firm in the freezer, let it sit in the refrigerator for 15-20 minutes or out on your counter for 10 minutes before serving. This will help soften it slightly and make scooping easier.
Graham Cracker Bits: The graham cracker crust bits can also be made ahead and stored separately in an airtight container. Add them to each serving just before enjoying to maintain their crunchiness.
Texture Variation: Due to the use of cottage cheese and natural ingredients, the texture of this ice cream may differ slightly from traditional commercial ice cream. Embrace its unique creaminess and enjoy the wholesome flavors.
Presentation: Before serving, you can garnish individual portions with additional diced strawberries, a sprinkle of graham cracker crust bits, or a drizzle of honey for an extra touch of elegance.
Delicious Serving Suggestions
- As a summer treat: Perfect for hot days when you want something cold, creamy, and refreshing.
- Topped with extra strawberries: Add freshly sliced strawberries on top for an extra burst of flavor.
- With whipped cream: For a more decadent touch, serve it with a dollop of whipped cream on the side.
- In a gluten-free cone: Scoop it into a gluten-free ice cream cone for a fun, nostalgic treat.
- As a dessert for gatherings: It’s a hit at BBQs, summer parties, or any get-together where you want to impress with a homemade dessert.
- Swirled with chocolate: Drizzle melted chocolate over the top for a rich twist.
- Paired with fresh fruit: Serve alongside a platter of mixed berries for a refreshing, healthy contrast.
You Can Also Make Blueberry Cheesecake Cottage Cheese Ice Cream
This recipe works equally well with fresh blueberries. Replace the 2 cups of strawberries with 1 cup of blueberries.
Do you love homemade ice cream? Check out more of my easy cottage cheese ice cream recipes:
- Gluten-Free Blueberry Pie Cottage Cheese Ice Cream
- Mint Chocolate Chip Cottage Cheese Ice Cream
- Funfetti Birthday Cake Cottage Cheese Ice Cream
- Cottage Cheese Cherry Garcia Ice Cream
- Chocolate Chip Cookie Dough Cottage Cheese Ice Cream
- Peppermint Bark Cottage Cheese Ice Cream
- Homemade Pumpkin Cheesecake Cottage Cheese Ice Cream
- Peach Pie Cottage Cheese Ice Cream
- Chocolate Peanut Butter Swirl Cottage Cheese Ice Cream
Strawberry Cheesecake Cottage Cheese Ice Cream
Ingredients
Gluten Free Graham Cracker Bits:
- 3/4 cup oat flour
- 1/4 cup tapioca flour
- 2 tablespoons maple syrup
- 1 tablespoon molasses
- 1 tablespoon oil (extra virgin olive oil is my fave)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Ice Cream:
- 2 cups fresh strawberry
- 1-1/2 cups cottage cheese
- 1/3 cup honey
- 3 tablespoons cream cheese
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
- 1/4 teaspoon salt
Instructions
Graham Cracker Crust Bits:
- Combine all the ingredients in my favorite food chopper or food processor. Blend the ingredients until a dough forms.
- Divide the dough in half and form two balls. Spread them into two circles using the palm of your hand that are about .25" thick.
- Cut score lines in the dough, creating squares that are roughly .25"x.25" using a large knife or pastry knife.
- Bake at 350ºF for 10-12 minutes. Allow them to cool. Then break into individual squares.
Ice Cream:
- Combine the cottage cheese, cream cheese, honey, lemon juice, vanilla, and salt in a mixer or the cup from a Nutribullet. Blend until smooth.
- Pour roughly 2/3 of the ice cream into a shallow dish or pan. This will allow the ice cream to cool and thaw more quickly.
- Add the strawberries to the 1/3 of the ice cream still in the blender cup. Blend until smooth. Then pour over the ice cream layer in the pan.
- Spread the graham cracker crust bits over the ice cream. Then dice about three strawberries and spread them over the ice cream.
- Gently stir the ice cream with a spatula to create a marbling effect with the pink and white ice cream.
- Place the ice cream in the freezer for at least two hours or until it is firm. Then remove the ice cream and enjoy! If it is too hard to scoop, allow it to cool on the counter for 10-15 minutes until slightly thawed.
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Responses
Thank you so much!!! I followed your recipe but made it with Lactaid cottage cheese I got at Walmart. I added Frozen Cherries blended more then added dairy free and no sugar chocolate chips I got at Costco blended more. Put in shallow glass dish like you did. Then crumbled Chocolate Cookies by Simple Mills I also got from Costco, Simple Mills also makes them in Cinnamon “Sweet Thins” I like those better but couldn’t find them last time. WOW This Cottage Cheese Ice Cream is So Delicious!!!❤️ I have also been enjoying a few more of your recipes, very healthy! ❤️
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