Strawberry Ice Cream | High Protein

Strawberry Ice Cream That’s High in Protein?

Make High Protein Ice Cream With Just 3 Ingredients At Home! With just 3 ingredients, this viral High Protein Cottage Cheese Strawberry Ice Cream recipe is so easy to make. Hitting your health goals is so much easier when you can make yourself a healthy dessert that hits the spot. Especially when it’s super easy to make. I hope you enjoy this healthy, whole fruit high protein dessert recipe and have fun making it.

Protein Strawberry Ice Cream | Recipe

For our ingredients, we’ll be using one cup of fresh strawberries, one cup of full fat cottage cheese, and two tablespoons of maple syrup.

And as an optional addition I recommend using 1/8 teaspoon of xanthan gum which is considered a natural stabilizer that helps prevent ice crystals from forming and is often used in organic food products. You don’t have to use this, but I do find it helpful.

Then you’ll need a good food processor to make this recipe. I’m using a super cute Cuisinart Mini-Prep Food Processor. I use this for smaller jobs because for me this unit provides easier cleanup than my full-size food processor. And it does an awesome job of pulverizing and pureeing, which is exactly what you need with this. You could also make this recipe in a high powered blender like the Blendtec Blender, which I often use in my kitchen and highly recommend.  

Now let’s add the ingredients to our mini food processor. First add the full fat cottage cheese. Then the fresh strawberries. Then the maple syrup.

Now blend it all together by going back and forth between chop and grind on the mini food processor, holding each button for 30 seconds. Go about two times with each cycle and that should take about 2 minutes.

After this, the ice cream batter is ready. All we have to do is freeze it.

Having a good freezer friendly ice cream container is important. In a pinch, you can use tupperware or even a loaf pan that you cover with saran wrap. But a dedicated ice cream container is far better. Using a freezer safe ice cream container ensures that your ice cream will stay fresher longer. 

Next, you carefully remove the food processor blade and, with a utensil, get as much of the ice cream batter as you can from it into your freezer safe ice cream container. Then set the blade carefully to the side.

Now fully pour the ice cream batter directly from your food processor pitcher into your freezer safe ice cream container. Then use a spatula to get all the nooks and crannies into your container. Now it’s time to put your container in the freezer overnight.

The next day, I’m ready to take the ice cream container out of the freezer. The Protein Strawberry Ice Cream looks great.

Best practices are to take it out of the freezer about a half an hour or so before you want to consume it so that it’s soft enough to scoop. Because we haven’t churned the ice cream, we haven’t created the air inside the ice cream that lightens and softens it naturally. So the ice cream will be a lot harder when it’s first removed. Leaving it on the countertop for at least half and hour (possibly longer) will really help compensate for this lack of air, softening the ice cream and making it the correct consistency for consuming.

Once it’s ready, just scoop, serve and enjoy your High Protein Strawberry Ice Cream! I can’t wait for you to try this viral sensation!