Strawberry Cheesecake Ice Cream in 10 Minutes (No Churn!)

When those late-night cravings kick in and you’re tempted by that pint of ice cream in the freezer, it’s time to switch things up with something just as satisfying—only lighter, simpler, and packed with goodness. Try this 5-ingredient strawberry cheesecake ice cream. It’s a no-churn treat that is creamy, refreshing, packed with protein and very easy to make. This high protein cottage cheese ice cream checks all the boxes!

High in protein (thanks to 1/4 cup cottage cheese per serving), naturally sweetened, and wildly satisfying. Let’s break down why this one’s a winner and how to make it your new freezer MVP.

Cottage Cheese Makes This Ice Cream High Protein

Now I know what you’re thinking—cottage cheese? In ice cream? Stick with me here.

Regular ice cream, which we all love in moderation, is usually made with cream, milk, eggs, and sugar. Delicious, yes—but it’s not always what you’re looking for when trying to sneak in something a little lighter.

1/4 cup cottage cheese contains a solid dose of protein—about 10g—and the protein per ½ cup hits around 20g. That makes this treat a smart way to satisfy your sweet tooth and fuel your body. The magic happens when the cottage cheese is blended until totally smooth. You’ll end up with an ice cream mixture that’s creamy, velvety, and ready to swirl into all your favourite flavours.

Plus, because this is a no-churn ice cream, you don’t need any fancy machines. Just a blender or food processor and a freezer-safe dish. A delicious homemade ice cream without having to fuss with an ice cream maker? Sign me up!

Sweeteners That Keep It Simple

Instead of using refined sugar, this cheesecake ice cream leans into softer, more natural sweeteners. You can use honey or maple syrup—whatever you have on hand. A tablespoon or two is plenty to balance out the tang from the cottage cheese and the brightness of the strawberries.

Using maple syrup gives a subtle caramel note that plays so well with the berries. Honey brings its own floral vibe. Either way, you’re getting sweetness without the crash.

Don’t Skip the Vanilla!

A splash of vanilla extract ties everything together. This is one of those ingredients that people often overlook, but it makes a good ice cream taste like great ice cream. Vanilla brings warmth and depth to the flavour, and it smooths out any lingering tang from the cottage cheese. It’s that little chef’s kiss at the end of the blend.

Fresh Strawberries = Maximum Summer Energy

Here’s where the strawberry cheesecake ice cream earns its name. You want ripe, juicy strawberries—this is not the place for half-frozen grocery store berries in January. The fresher and more vibrant your fruit, the more it’ll pop in every bite.

Feel free to pulse the berries in for a ribbon effect or blend them fully for that smooth pink scoop. This is where you get to play.

Custom Ice Cream Flavors to Keep It Fresh

Once you nail the base, you can start riffing. Think of this as your gateway cottage cheese ice cream—then go wild. Here are a few of our favourite spins:

• Blueberries + Lemon Zest – Bright and tangy.
• Blackberries + Orange Zest – Deep and citrusy.
• Raspberries + Mint – Light and cooling.
• Banana + Instant Coffee – Your dessert meets your morning joe.
• Crushed Mini Eggs + Strawberries – Yep, we said it. Think mini egg ice cream meets cheesecake.
• Caramel + Chocolate – Just a smidge of cocoa powder and some caramel sauce.
• Vanilla Bean + Cinnamon – Spicy, smooth, addictive.

And if you’re dreaming of something inspired by that strawberry cream frappuccino from the coffee shop? Add some cream and a handful of ice to the blender. This makes a soft serve-style treat that is frosty, fruity, and much healthier than the drive-thru version.

Tips for the Creamiest Results

To make sure you don’t end up with lumpy or grainy texture, blend your ingredients until absolutely smooth. Depending on your blender or food processor, that might take a minute or two. If you’re not sure, blend a bit longer—it makes a big difference.

And when freezing, let it set for 2-4 hours for the perfect, scoopable texture. If your strawberry cheesecake ice cream gets too firm, just let it sit at room temp for 10 minutes before diving in.

Why We’re Loving This Ice Cream Hack

Listen, we’re always going to love a classic pint of ice cream—especially the kind made with love and full-fat cream. But having a quick, wholesome, high-protein option in the freezer? That’s a serious game-changer.

This protein ice cream has all the joy of a dessert, with none of the heavy crash. Whether you’re looking to hit a macro goal, curb a craving, or just make use of that tub of cottage cheese sitting in the back of your fridge, this recipe brings it all together.

And at the end of the day, it’s not just about making swaps—it’s about finding little ways to feel good about what we eat, enjoy the heck out of it, and have a bit of fun in the process.

Other Recipes You Will Love!

• Mini egg ice cream
• No-Churn Ice Cream
• DIY Strawberry Cream Frappuccino