Strawberry Crisp Cottage Cheese Ice Cream
This rich and creamy cottage cheese ice cream features everything you love about a summer strawberry crisp with luscious swirls of fresh strawberry sauce and buttery oat streusel topping.
Servings 6 servings
Calories 361kcal
Ingredients
Oatmeal Crisp Topping
- 3/4 cup old-fashioned rolled oats
- 1/3 cup all-purpose flour
- 3 tablespoons light brown sugar
- 1/4 teaspoon ground cinnamon
- 3 tablespoons unsalted butter, melted
Strawberry Sauce
- 2 cups fresh or frozen strawberries, hulled and quartered
- 1/4 cup honey or agave nectar
- 1 tablespoon lemon juice
Cottage Cheese Ice Cream
- 1 carton (24 oz) 4% milkfat cottage cheese
- 1/2-2/3 cup honey or agave nectar
- 1 teaspoon vanilla extract
Instructions
Oatmeal Crisp Topping
- Preheat oven to 350F and line a medium sheet pan with parchment paper. Combine all topping ingredients in a medium bowl until crumbly then spread in an even layer on prepared sheet pan.
- Bake topping at 350F 10-12 minutes until a light golden brown. Remove from oven and set aside to cool.
Strawberry Sauce
- Combine strawberries, honey, and lemon juice in a medium saucepan over medium heat.
- Bring to strawberries to a simmer over medium heat, then reduce heat to medium-low and allow to simmer 8-10 minutes until slightly reduced, stirring and mashing strawberries occasionally. Set aside to cool.
Cottage Cheese Ice Cream
- Combine cottage cheese, honey, and vanilla in a food processor or blender. Blend on high speed 1-2 minutes until cottage cheese is completely smooth and no chunks remain. Add additional honey to taste if needed until you get the sweetness level you desire.
- Pour 1/3 of ice cream into the bottom of a 9x5 loaf pan. Top with 1/3 of strawberry sauce and oatmeal crisp topping. Repeat layers two more times ending with oatmeal crisp topping. Use a knife to gently swirl all the layers.
- Cover pan tightly with aluminum foil and place in freezer. Freeze ice cream 4-6 hours until solid.
- Allow ice cream to sit at room temperature 20 minutes to soften before scooping ice cream into bowls or cones and serving. Enjoy!
Notes
Storing Instructions
Store ice cream in freezer up to 2 weeks. Allow ice cream to soften on counter about 20 minutes before serving.
Nutrition
Serving: 2 medium scoops | Calories: 361kcal | Carbohydrates: 56g | Protein: 17.5g | Fat: 8.5g | Saturated Fat: 5.1g | Cholesterol: 24mg | Sodium: 506mg | Potassium: 242mg | Fiber: 1.8g | Sugar: 42.1g | Calcium: 99mg | Iron: 1mg