Strawberry Cheesecake Cottage Cheese Ice Cream
Strawberry Cheesecake Cottage Cheese Ice Cream
Ingredients
For the Cottage Cheese Base
- 2 cups cottage cheese, full-fat or low-fat
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice, freshly squeezed
For the Strawberry Swirl
- 1 cup strawberries, fresh or frozen, hulled and quartered
- 1/4 cup strawberry jam
For the Graham Cracker Crumble
- 4 graham crackers, sheets, crushed (use gluten-free if desired)
- 1 tablespoon butter, melted
Instructions
- 1
Prepare the cottage cheese base: In a food processor or high-speed blender, combine the cottage cheese, maple syrup, vanilla extract, and lemon juice. Blend until completely smooth and creamy, scraping down the sides as needed. This may take 2-3 minutes to achieve a truly smooth consistency.
⏱️ 5 min
- 2
Prepare the strawberry swirl: In a small saucepan, combine the quartered strawberries and strawberry jam. Cook over medium-low heat for 5-7 minutes, stirring occasionally, until the strawberries have softened and the mixture has thickened slightly. Mash the strawberries gently with a fork or potato masher to create a chunky sauce. Remove from heat and let cool completely.
⏱️ 10 min
- 3
Prepare the graham cracker crumble: In a small bowl, combine the crushed graham crackers and melted butter. Mix until the crumbs are evenly coated.
⏱️ 3 min
- 4
Assemble the ice cream: Pour half of the smooth cottage cheese mixture into a freezer-safe container (such as a loaf pan or an airtight container). Dollop half of the cooled strawberry swirl over the cottage cheese mixture. Sprinkle half of the graham cracker crumble over the strawberry swirl.
⏱️ 4 min
- 5
Repeat the layers: Add the remaining cottage cheese mixture, followed by the remaining strawberry swirl, and finally the remaining graham cracker crumble. Gently swirl the layers together with a knife or spoon to create a marbled effect, being careful not to overmix.
⏱️ 3 min
- 6
Freeze the ice cream: Cover the container tightly with a lid or plastic wrap. Freeze for at least 4 hours, or preferably overnight, until firm.
⏱️ 240 min
- 7
Serve: Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly, if needed. Scoop and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Strawberry Cheesecake Cottage Cheese Ice Cream
For the Cottage Cheese Base
- 2 cups cottage cheese, full-fat or low-fat
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice, freshly squeezed
For the Strawberry Swirl
- 1 cup strawberries, fresh or frozen, hulled and quartered
- 1/4 cup strawberry jam
For the Graham Cracker Crumble
- 4 graham crackers, sheets, crushed (use gluten-free if desired)
- 1 tablespoon butter, melted
Instructions
- 1
Prepare the cottage cheese base: In a food processor or high-speed blender, combine the cottage cheese, maple syrup, vanilla extract, and lemon juice. Blend until completely smooth and creamy, scraping down the sides as needed. This may take 2-3 minutes to achieve a truly smooth consistency.
⏱️ 5 min - 2
Prepare the strawberry swirl: In a small saucepan, combine the quartered strawberries and strawberry jam. Cook over medium-low heat for 5-7 minutes, stirring occasionally, until the strawberries have softened and the mixture has thickened slightly. Mash the strawberries gently with a fork or potato masher to create a chunky sauce. Remove from heat and let cool completely.
⏱️ 10 min - 3
Prepare the graham cracker crumble: In a small bowl, combine the crushed graham crackers and melted butter. Mix until the crumbs are evenly coated.
⏱️ 3 min - 4
Assemble the ice cream: Pour half of the smooth cottage cheese mixture into a freezer-safe container (such as a loaf pan or an airtight container). Dollop half of the cooled strawberry swirl over the cottage cheese mixture. Sprinkle half of the graham cracker crumble over the strawberry swirl.
⏱️ 4 min - 5
Repeat the layers: Add the remaining cottage cheese mixture, followed by the remaining strawberry swirl, and finally the remaining graham cracker crumble. Gently swirl the layers together with a knife or spoon to create a marbled effect, being careful not to overmix.
⏱️ 3 min - 6
Freeze the ice cream: Cover the container tightly with a lid or plastic wrap. Freeze for at least 4 hours, or preferably overnight, until firm.
⏱️ 240 min - 7
Serve: Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly, if needed. Scoop and enjoy!
⏱️ 5 min