Strawberry Biscoff Cottage Cheese Ice Cream
Blended cottage cheese, fresh strawberries, and honey frozen in a shallow container and topped with crushed Biscoff cookies. High protein, no churn, 4 ingredients.
Ingredients
- 2 cups cottage cheese
- ¼ cup honey or maple syrup
- 1½ cups fresh strawberries divided
- 1 cup blended into base ½ cup diced and folded in (optional)
- 6 Biscoff cookies or graham crackers crushed
- Sprinkled on top before freezing
Instructions
Blend.
- Add cottage cheese, honey, and 1 cup of strawberries to a blender. Blend until completely smooth — no visible curds remaining.
Pour.
- Transfer to a shallow, freezer-safe container and spread into an even layer. Sprinkle remaining strawberries and crushed Biscoff cookies over the top. You can also carefully fold it into the mixture.
Freeze.
- Cover loosely and freeze for at least 2 hours or overnight until completely solid.
Sit.
- Remove from the freezer and leave at room temperature for at least 15 minutes before scooping. If it's too hard to scoop, wait a few more minutes — it will get there.
Scoop and serve.
- Serve immediately once scoopable.
Notes
💡 Container tip: Use the shallowest container you have — a loaf pan or shallow baking dish is ideal. Shallow containers freeze and thaw more evenly, making scooping significantly easier.
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