High-Protein Keto Strawberry Ice Cream

Creamy strawberry ice cream with a protein boost — low-carb, sugar-free, and ready in 5 minutes + freeze

This high-protein keto strawberry ice cream is light, creamy, and naturally pink. Cottage cheese or Greek yogurt blended with strawberries and protein powder creates a scoopable frozen dessert that delivers 14 g of protein and only 5 g net carbs per serving while staying fully sugar-free.

Low-carb, sugar-free, and perfect for a fresh strawberry craving.

Prep5 min

Freeze3–4 hrs

Servings4

Protein14g

Net Carbs5g

Calories120

Why you’ll love this ice cream

14g protein per serving
Only 5g net carbs and fully sugar-free
Fresh strawberry flavor with a creamy scoop
Just 5 minutes of active prep
No ice cream maker required
Perfect for dessert or a high-protein snack

Health notes

High protein: Cottage cheese or Greek yogurt plus protein powder deliver a solid boost.
Low carb: Fresh or frozen strawberries and sugar-free sweetener keep net carbs low.
Sugar-free: No added sugar — only sugar-free alternatives.
Simple: Blend, freeze, and scoop.

Key element — blend until completely smooth

Blend the cottage cheese thoroughly so there is no graininess. A silky base freezes into a much creamier ice cream.

Ingredients

Ice cream (serves 4)

2 cups (450g) full-fat cottage cheese or Greek yogurt
1½ cups fresh or frozen strawberries (thawed if frozen)
1–2 scoops vanilla or strawberry protein powder
¼–⅓ cup powdered sugar-free sweetener (to taste)
1 tsp vanilla extract
Pinch of salt
Optional: 2–4 Tbsp heavy cream or unsweetened almond milk for a softer texture
Optional: a few extra strawberry pieces folded in after blending

Swaps

Higher protein: Add an extra scoop of protein powder and a splash more liquid if needed.
Dairy-free: Use a thick dairy-free yogurt and plant-based protein powder.
Mixed berry: Swap some strawberries for raspberries or blueberries.
Lemon strawberry: Add 1 tsp lemon zest for brightness.

Instructions

Blend. Add cottage cheese (or Greek yogurt), strawberries, protein powder, sweetener, vanilla, salt, and optional cream or milk to a blender or food processor. Blend until completely smooth and creamy, scraping down the sides as needed.

Taste and adjust. Taste the mixture and add more sweetener if desired. Fold in extra strawberry pieces if using.

Freeze. Pour into a loaf pan or freezer-safe container. Cover and freeze 3–4 hours, or until firm enough to scoop. For a softer texture, stir once after 1–2 hours.

Serve. Let sit at room temperature 5–10 minutes before scooping. Serve in bowls.

Pro tips

Blend until completely smooth — leftover cottage cheese texture will show after freezing.
Frozen strawberries make a thicker, colder base right after blending.
Powdered sweetener dissolves better than granulated and keeps the texture smoother.
If the ice cream freezes too hard, let it soften a few minutes before scooping.
Store in a shallow container so it freezes more evenly.

Nutrition

Nutrient	Per serving
Calories	120
Protein	14g
Net carbohydrates	5g
Total carbohydrates	7g
Fiber	2g
Total fat	4g
Sodium	240mg

Estimates based on full-fat cottage cheese, strawberries, and protein powder. Exact numbers vary with protein powder brand and whether Greek yogurt is used.

Variations

Strawberry cheesecake

Add 2 oz softened cream cheese to the blender and a pinch of extra vanilla.

Mixed berry

Use a mix of strawberries, raspberries, and blueberries.

Lemon strawberry

Add 1 tsp lemon zest and a squeeze of lemon juice.

Soft-serve style

Freeze in a shallow pan and blend again just before serving for a softer texture.

Storage

Method	Time	Notes
Freezer	Up to 2 weeks	Store airtight; press parchment on the surface to reduce ice crystals
Serve	Slightly softened	Let sit 5–10 minutes before scooping
Do not refrigerate long-term	—	This is a frozen dessert

FAQ

Yes. At only 5g net carbs per serving it fits easily into most keto and low-carb plans.

Yes. Full-fat Greek yogurt works well and gives a slightly tangier flavor. Blend until smooth.

It may not have been blended smooth enough, or it needs a little extra fat (cream). Stirring once during freezing also helps.

No. This version is designed to freeze in a container without a machine.

Add more powdered sugar-free sweetener to taste and blend again before freezing.

Yes — it will be more like a thick strawberry mousse or soft-serve. Freeze for a firmer scoop.

Test your knowledge

5 quick questions about this keto strawberry ice cream

1. Protein per serving?

2. Net carbs per serving?

3. Why blend the cottage cheese thoroughly?

4. About how long is active prep?

5. Best way to store leftovers?

High-Protein Keto Strawberry Ice Cream