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High-Protein Strawberry Cheesecake Ice Cream
Dessert

High-Protein Strawberry Cheesecake Ice Cream

3 h 20 minServes 2Nutri-Score B€
from @lainiecooks3 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • cottage cheese (full-fat, well chilled)Dairy400 g
  • maple syrup (or honey, to taste)Pantry30 ml
  • strawberries (hulled, half blended and half chopped)Produce200 g
  • graham crackers (crushed)Bakery40 g

per serving

Nutrition

335kcal

Carbs
31 g
Proteins
28 g
Fat
11 g
Adapt tools

what you’ll use

Tools

  • Blender
  • Mixing bowl

step by step

Method

  1. Blend the base

    • Add the cottage cheese, maple syrup and half of the strawberries to a blender.
    • Blend until completely smooth and creamy.
    Step 1

  2. Add texture

    • Pour the blended mixture into a bowl or back into the container.
    • Fold in the remaining chopped strawberries and the crushed graham crackers.
    Step 2

  3. Freeze

    • Transfer the mixture to a freezer-safe container and smooth the top.
    • Freeze until firm, stirring once after the first hour for a creamier texture.
    Step 3

  4. Serve

    • Let sit at room temperature for a few minutes, then scoop and enjoy.
    Step 4
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