This Strawberry Protein Cheesecake Ice Cream is a creamy, guilt-free treat packed with protein, fresh strawberries, and a delicious cheesecake flavor. Perfect for those hot summer days or after a workout, this recipe is easy to make and doesn’t require an ice cream maker.
Ingredients:
- 1 cup low-fat cottage cheese
- 1 scoop vanilla or strawberry protein powder (whey or plant-based)
- 1/2 cup unsweetened almond milk (or milk of choice)
- 1/4 cup cream cheese, softened
- 1 cup fresh strawberries (frozen if you prefer a firmer texture)
- 2-3 tbsp honey or sugar-free syrup (adjust sweetness to taste)
- 1/2 tsp vanilla extract
- Pinch of salt
- Optional: crushed graham crackers for topping
Instructions:
- Blend the base: In a blender, combine cottage cheese, protein powder, almond milk, cream cheese, honey, vanilla extract, and salt. Blend until smooth and creamy.
- Add strawberries: Add fresh or frozen strawberries to the mixture and pulse until combined. You can blend it until smooth or leave some strawberry chunks for texture.
- Freeze: Pour the mixture into an airtight container and smooth the top. Freeze for 3-4 hours, stirring every hour to ensure a soft, creamy texture.
- Serve: Once the ice cream reaches your desired consistency, scoop it into bowls and optionally sprinkle with crushed graham crackers for that authentic cheesecake vibe.
Enjoy your healthy and refreshing Strawberry Protein Cheesecake Ice Cream!
