Strawberry Cheesecake Cottage Cheese Ice Cream

The best creamy strawberry cheesecake cottage cheese ice cream is naturally sweetened with honey and fresh strawberries. Also learn how to make gluten-free graham cracker bits that taste like a real cheesecake crust!

When I heard you could make homemade ice cream using cottage cheese, I was definitely skeptical. But now that I’ve tried it, I am a believer!! And you need to try it too! I’ve elevated Cottage Cheese Ice Cream to Strawberry Cheesecake Ice Cream. I also show you how to make gluten-free graham cracker crust bits that tasted just like cheesecake crust. And, oh, is it heavenly!!

Like me, you might be wondering if it’s healthier than traditional ice cream. At the end of this post, I share my conclusion and delicious recipe details.

YouTube video

Why You’ll Love This Strawberry Cheescake Cottage Cheese Ice Cream

  • It’s naturally sweetened with honey, maple syrup, and fresh strawberries without any processed white sugar.
  • All the ingredients are easily digestible for a gentle tummy.
  • It’s super quick and easy to make.
  • The simple ingredients are affordable and easy to find.

Ingredients & Substitutions

GLUTEN-FREE GRAHAM CRACKER BITS:

Oat Flour: If you need an alternative to oat flour, you can use almond flour, 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.

Adding wet ingredients to muffin batter.
Adding wet ingredients to muffin batter.

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.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.
Mixing cranberries into muffin batter.
Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

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.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

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.

Mixing cranberries into muffin batter.

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.

Mixing cranberries into muffin batter.
Mixing cranberries into muffin batter.

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.

Storing Ice Cream: After the ice cream has set and you’ve enjoyed your serving, cover the remaining ice cream tightly with plastic wrap or transfer it to an airtight container. This will prevent ice crystals from forming and help maintain the ice cream’s texture and flavor.

Freezer Storage: Store the covered ice cream in the freezer. Make sure the freezer temperature is consistently set to around -10°F (-23°C) for optimal texture retention.

Long-Term Storage: While the ice cream will be best within the first few weeks of freezing, it can generally be stored for up to 2-3 months. Over longer periods, ice crystals may form, affecting texture and flavor.

Recipe Notes

Customization: Feel free to experiment with additional mix-ins, such as chocolate chips, crushed nuts, or other fruit variations. Be mindful of the moisture content of the added ingredients, as it could impact freezing.

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.

Serving Suggestions: Consider serving the ice cream in gluten-free cones or alongside fresh berries for an extra pop of color and flavor.

Dietary Preferences: This recipe can be adapted to various dietary preferences. For dairy-free options, substitute dairy ingredients with suitable alternatives, such as plant-based cream cheese and yogurt.

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.

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. 

Is Cottage Cheese Ice Cream Healthier Than Traditional Ice Cream?

Is Cottage Cheese Ice Cream Healthier Than Traditional Ice Cream?

Strawberry Cheesecake Cottage Cheese Ice Cream

The best creamy strawberry cheesecake cottage cheese ice cream is naturally sweetened with honey and fresh strawberries. Also learn how to make gluten-free graham cracker bits that taste like a real cheesecake crust!
4.91 from 11 votes
Servings 4
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 2 hours 30 minutes

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.

Video

YouTube video

Nutrition

Calories: 319kcalCarbohydrates: 42gProtein: 7gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 416mgPotassium: 326mgFiber: 3gSugar: 18gVitamin A: 192IUVitamin C: 43mgCalcium: 71mgIron: 2mg
Keyword cheesecake, chocolate ice cream, cottage cheese ice cream, gluten free, honey, maple syrup, naturally sweetened, strawberry
Did you make this recipe?Please let me know in the comments below how it turned out 🙂

Responses

  1. Sharyn Avatar
    Sharyn

    5 stars
    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! ❤️

    1. Nicole Bonilla Avatar
      Nicole Bonilla

      Hi Sharon, thank you so much for sharing this with me! I love all of your substitutions 🙂

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2 Comments

  1. 5 stars
    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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