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High-Protein Strawberry Ice Cream
Alice

High-Protein Strawberry Ice Cream Recipe

This High-Protein Strawberry Ice Cream is creamy, fruity, and packed with 30g of protein per serving. It’s a healthy, no-churn dessert made from Greek yogurt, whey, cottage cheese, and real strawberries — perfect for meal prep, fat loss, and fitness-friendly sweet cravings.
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Prep Time 10 minutes
Freeze Time 4 hours
Total Time 4 hours 10 minutes
Servings: 2 –3
Course: Dessert, Snack
Cuisine: American, Healthy, High-Protein
Calories: 230
Ingredients Method

Ingredients
  

  • 1 cup Greek yogurt 0% or 2%
  • ½ cup cottage cheese blended smooth if preferred
  • 1 scoop vanilla whey protein powder
  • 1½ –2 cups strawberries fresh or frozen
  • ½ tsp vanilla extract
  • 1 –2 tbsp milk or water only if needed for blending
  • Sweetener to taste honey, monk fruit, stevia, or allulose

Method
 

  1. Prepare your strawberries. If using fresh berries, rinse them well, remove the stems, pat them dry, and slice them in halves or quarters. If using frozen strawberries, you can add them straight into the blender without thawing, which helps create an even thicker ice cream texture.
  2. Add the Greek yogurt, cottage cheese, and vanilla extract to your blender. Blend for a few seconds until everything becomes smooth, creamy, and fully combined. This step creates the silky base of your ice cream.
  3. Sprinkle the whey protein powder evenly over the blended mixture. Blend again until the ice cream becomes thick, fluffy, and almost milkshake-like. If the mixture becomes too thick to blend smoothly, add a splash of cold milk or water and keep blending until it’s creamy.
  4. Add the strawberries to the blender and mix to your chosen texture. You can blend it fully for classic smooth strawberry ice cream, pulse lightly for a ripple effect, or blend half and fold half for delicious chunks in every bite.
  5. Taste the mixture and adjust the sweetness if needed. Depending on your strawberries and protein powder, you may want to add a little honey, monk fruit, allulose, or stevia. Blend briefly again just to incorporate the sweetener.
  6. Pour the ice cream mixture into a freezer-safe container and smooth the top with a spatula. Freeze for 2–3 hours if you want a soft-serve consistency, or freeze for 4 hours or more for firm, scoopable ice cream.
  7. Allow the ice cream to sit at room temperature for 5–10 minutes before scooping if it becomes too firm. Serve with fresh strawberries, dark chocolate shavings, or any of your favorite toppings.