🍓 High-Protein Strawberry Cheesecake Ice Cream

Ingredients

• 2 cups (450 g) low-fat cottage cheese
• 1 cup (240 g) plain Greek yogurt
• 1 scoop (30 g) vanilla protein powder
• 2 cups (300 g) fresh strawberries, hulled
• 2–3 tbsp honey or maple syrup, to taste
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 2 tbsp milk, only if needed for blending
• Pinch of salt

Optional strawberry swirl

• ½ cup finely chopped strawberries
• 1 tsp honey

Instructions

1. Prepare the strawberries:
   Add the strawberries and lemon juice to a saucepan. Cook over medium heat for 5–7 minutes, stirring occasionally, until softened. Let cool completely.
2. Blend the base:
   Add cottage cheese, Greek yogurt, protein powder, honey, vanilla, and salt to a high-speed blender. Blend for 1–2 minutes until completely smooth and creamy.
3. Add strawberries:
   Add the cooled strawberries and blend again until smooth. For a stronger strawberry flavor, reserve a few pieces for the swirl.
4. Make the swirl:
   Mix the chopped strawberries with 1 tsp honey. Set aside.
5. Freeze:
   Pour the ice-cream mixture into a freezer-safe container. Spoon the strawberry pieces throughout and gently swirl with a knife.
6. Freeze for 3–4 hours for a soft-serve consistency, or 5–6 hours for firmer scoops.
7. For scoopable ice cream:
   If frozen overnight, let it sit at room temperature for 10–15 minutes, then blend briefly in a food processor or allow it to soften before scooping.
8. Serve:
   Top with fresh strawberries. For extra crunch, add a few crushed almonds or low-sugar granola pieces.

💪 Approximate Nutrition

Per serving, assuming 6 servings:

• Protein: ~22–25 g
• Calories: ~180–210
• Carbs: ~20–25 g
• Fat: ~2–4 g

Tip: For an even higher-protein version, use 1½ scoops of protein powder and high-protein Greek yogurt.