The Ultimate Creamy Strawberry Cheesecake Cottage Cheese Ice Cream
Naturally sweetened with honey and fresh strawberries, this indulgent treat brings all the flavors of cheesecake into a creamy, homemade ice cream. Plus, discover how to create gluten-free graham cracker bits that perfectly replicate a classic cheesecake crust!
When I first heard you could make ice cream using cottage cheese, I’ll admit—I was skeptical. But after trying it, I’m a total convert! Cottage Cheese Ice Cream has officially leveled up with this Strawberry Cheesecake version, complete with gluten-free graham cracker crust bits that are every bit as delicious as they sound. Trust me, this is a dessert you need to try.
Curious if it’s healthier than traditional ice cream? Keep reading for the answer, along with the full recipe to make your new favorite summer treat.
Why You’ll Love Strawberry Cheesecake Cottage Cheese Ice Cream
- Naturally Sweetened: No processed sugar—just honey, maple syrup, and the natural sweetness of fresh strawberries.
- Gentle on the Stomach: Made with easily digestible ingredients for a tummy-friendly treat.
- Quick and Easy: Simple to prepare and ready to impress in no time.
- Affordable and Accessible: Uses budget-friendly ingredients you can find at any store.
Ingredients & Substitutions
Gluten-Free Graham Cracker Bits:
- Oat Flour: Swap with almond flour, rice flour, sorghum flour, or a gluten-free blend. Note that the texture may vary slightly.
- Tapioca Flour: Use arrowroot, potato starch, or cornstarch as a 1:1 alternative.
- Maple Syrup: Replace with honey, agave nectar, or brown rice syrup.
- Molasses: Substitute with maple syrup, honey, or agave nectar for a similar flavor profile.
- Oil: Use melted coconut oil, butter (if not dairy-free), or any neutral-flavored oil.
- Vanilla Extract: Vanilla bean paste, powder, or seeds from a vanilla bean work just as well.
- Cinnamon: Swap with nutmeg or allspice for a warm, aromatic twist.
Ice Cream:
- Fresh Strawberries: Frozen strawberries work too; just thaw and adjust sweetness as needed.
- Cottage Cheese: Opt for dairy-free yogurt or blended silken tofu for a vegan version. Ricotta cheese can also be a substitute.
- Honey: Use maple syrup, agave, or another liquid sweetener of your choice. Adjust for desired sweetness.
- Cream Cheese: Vegan cream cheese or blended soaked cashews with water can replace traditional cream cheese.
- Lemon Juice: Lime juice makes a great alternative.
- Vanilla Extract: As above, vanilla paste, powder, or seeds work beautifully.
- Salt: Optional—skip if preferred.
Duration:
- 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 recommended)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Ice Cream:
- 2 cups fresh strawberries
- 1 1/2 cups cottage cheese
- 1/3 cup honey
- 3 tablespoons cream cheese
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
Graham Cracker Crust Bits:
- Combine all ingredients in a food processor or chopper and blend until a dough forms.
- Divide the dough into two balls and flatten each into a circle about 1/4-inch thick using your hands.
- Score the dough into small squares, approximately 1/4 x 1/4 inch, using a knife or pastry cutter.
- Bake at 350°F (175°C) for 10–12 minutes. Let cool completely, then break into individual squares.
Ice Cream:
- In a blender or mixer, combine cottage cheese, cream cheese, honey, lemon juice, vanilla, and salt. Blend until smooth.
- Pour about two-thirds of the blended mixture into a shallow dish or pan to allow for quicker freezing and thawing.
- Add strawberries to the remaining one-third of the ice cream mixture in the blender and blend until smooth. Pour this strawberry layer over the mixture in the pan.
- Scatter the graham cracker crust bits evenly over the ice cream.
- Dice three additional strawberries and sprinkle them over the ice cream.
- Gently stir with a spatula to create a marbled effect with the pink and white layers.
- Freeze for at least 2 hours or until firm. If the ice cream is too hard to scoop, let it sit at room temperature for 10–15 minutes before serving.
Nutrition
- Calories: 319 kcal
- Carbohydrates: 42g
- Protein: 7g
- Fat: 11g
- Saturated Fat: 4g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 4g
- Cholesterol: 15mg
- Sodium: 416mg
- Potassium: 326mg
- Fiber: 3g
- Sugar: 18g
- Vitamin A: 192 IU
- Vitamin C: 43mg
- Calcium: 71mg
- Iron: 2mg
This version is streamlined and professional, while still retaining all the essential details. Let me know if you’d like further adjustments!
