Creamy, bold, and unapologetically not ice cream — this Cottage Cheese “Ice Cream” blends full-fat cottage cheese, raw honey, roasted peanut butter, and fresh strawberries into a sweet, protein-loaded treat. It’s smooth, indulgent, and just healthy enough to make you feel like you hacked dessert. Perfect straight from the blender as soft-serve, or freeze it for a scoopable fix when your sweet tooth hits.

Step 1 Prep

• Hull and chop the strawberries. If you like swirls, mash half of them with a fork and leave the rest chunky.

Step 2 Blend It and Mix

• Add cottage cheese, honey, peanut butter, and a tiny pinch of salt to a blender. Blend until it’s silky and no curds remain.
• Next pulse in half the strawberries (for pink, strawberry-studded base). Fold in the remaining chunks by hand.

Step 3 Choose Your Texture

• Soft-serve now and use frozen strawberries and eat straight from the blender—thick, creamy, and ready.
• No-churn scoopable, pour into a loaf pan, press parchment on top, and freeze 2–3 hours until scoopable. Stir once at the 60–90 min mark for extra creaminess.

Step 4 Serve

• Scoop, drizzle a little honey, add extra strawberries, maybe a few chopped peanuts if you’re feeling loud.
• Freeze up to 1 week. Let it sit on the counter 10–15 min before scooping.