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strawberry cottage cheese ice cream recipe 16881865 q1

Strawberry Cheesecake Cottage Cheese Ice Cream Recipe

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Enjoy this creamy strawberry cottage cheese ice cream recipe with fresh fruit swirls and buttery oat streusel. A healthy summer treat!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours 30 minutes
Servings: 1
Course: Dessert, Snack
Cuisine: American, Modern American
Calories: 361
Ingredients Method Nutrition Notes

Ingredients
  

Oatmeal Crisp Topping
  • 3/4 cup old-fashioned rolled oats
  • 1/3 cup all-purpose flour
  • 3 tablespoons light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons unsalted butter, melted
Strawberry Sauce
  • 2 cups fresh or frozen strawberries, hulled and quartered
  • 1/4 cup honey or agave nectar
  • 1 tablespoon lemon juice
Cottage Cheese Ice Cream
  • 1 carton (24 oz) 4% milkfat cottage cheese
  • 1/2-2/3 cup honey or agave nectar
  • 1 teaspoon vanilla extract

Method
 

Oatmeal Crisp Topping
  1. Preheat the oven to 350°F and line a medium sheet pan with parchment paper. Combine all topping ingredients in a medium bowl until crumbly, then spread in an even layer on the prepared pan.
  2. Bake the topping at 350°F for 10-12 minutes until light golden brown. Remove from the oven and set aside to cool.
Strawberry Sauce
  1. Combine the strawberries, honey, and lemon juice in a medium saucepan over medium heat.
  2. Bring the strawberries to a simmer over medium heat, then reduce the heat to medium-low and simmer for 8-10 minutes until slightly reduced, stirring and mashing the fruit occasionally. Set aside to cool.
Cottage Cheese Ice Cream
  1. Combine the cottage cheese, honey, and vanilla in a food processor or blender. Blend on high speed for 1-2 minutes until completely smooth. Add more honey to taste if needed to reach the desired sweetness.
  2. Pour one-third of the ice cream into a 9x5 loaf pan. Top with one-third of the strawberry sauce and oatmeal crisp topping. Repeat the layers twice more, finishing with the topping. Gently swirl the layers with a knife.
  3. Cover the pan tightly with aluminum foil and place it in the freezer. Freeze for 4-6 hours until solid.
  4. Let the ice cream sit at room temperature for 20 minutes to soften. Scoop into bowls or cones and serve.

Nutrition

Calories: 361kcalCarbohydrates: 56gProtein: 17.5gFat: 8.5gSaturated Fat: 5.1gCholesterol: 24mgSodium: 506mgFiber: 1.8gSugar: 42.1g

Notes

Storing Instructions
Store ice cream in freezer up to 2 weeks. Allow ice cream to soften on counter about 20 minutes before serving.