Sugar-Free Peanut Butter Fudge
Sugar-Free Strawberry Ice Cream
Creamy no-churn strawberry ice cream with real berries — sugar-free, high-protein, and scoopable straight from the freezer
This sugar-free strawberry ice cream is thick, creamy, and packed with real strawberry flavor — no ice cream maker needed. Greek yogurt and cottage cheese blend silky-smooth with frozen berries for a high-protein base that freezes scoopable, not icy.
Just 15 minutes of hands-on time and 5 simple ingredients. Every serving delivers 8 g of protein and only 5 g net carbs.
Why you'll love this ice cream
- 8g protein per serving — dessert that satisfies
- No added sugar and only 5g net carbs
- Real strawberries in every scoop
- No-churn — just a blender and a freezer
- 15 minutes hands-on, the freezer does the rest
- Creamy and scoopable, never icy
Health notes
- Sugar-free: Sweetened with powdered sugar-free sweetener — no added sugar.
- High protein: Greek yogurt and cottage cheese pack in the protein.
- Real fruit: Frozen strawberries with no syrups or additives.
- Gluten-free: Naturally gluten-free.
Key element — stir once halfway through freezing
Give the tub a good stir after 2 hours in the freezer. It breaks up ice crystals and is the difference between creamy and icy.
Ingredients
Ice cream base
- 2 cups frozen strawberries
- 1 cup plain Greek yogurt
- ½ cup cottage cheese
- ⅓ cup powdered sugar-free sweetener
- 1 tsp vanilla extract
- 1 Tbsp lemon juice
- Pinch of salt
- 2–4 Tbsp unsweetened almond milk, only if needed to blend
Optional mix-ins
- ½ cup diced fresh strawberries, folded in before freezing
- ¼ cup sugar-free chocolate chips
- 2 Tbsp crushed freeze-dried strawberries for extra berry punch
Swaps
- Dairy-free: Use coconut yogurt and a dairy-free cottage cheese alternative.
- Extra protein: Add 2 Tbsp vanilla protein powder; add a splash more almond milk to blend.
- Other berries: Swap raspberries or mixed berries for the strawberries.
- Softer scoop: Add 1 Tbsp vodka or vegetable glycerin to keep it extra scoopable.
Instructions
| 1 | Blend the base. Add the frozen strawberries, Greek yogurt, cottage cheese, powdered sweetener, vanilla, lemon juice, and salt to a high-speed blender. Blend until completely smooth and thick, adding almond milk 1 tablespoon at a time only if needed. |
| 2 | Taste and adjust. Taste the base — it should be a touch sweeter than you want the final ice cream, since freezing dulls sweetness. Blend in more sweetener if needed, then fold in any mix-ins. |
| 3 | Freeze. Transfer to a freezer-safe tub or loaf pan, smooth the top, and press parchment directly on the surface. Freeze 3–4 hours. |
| 4 | Stir halfway. After about 2 hours, stir the ice cream thoroughly, scraping the edges into the center. Return to the freezer until firm and scoopable. |
| 5 | Scoop and serve. Let the tub sit at room temperature for 10 minutes, then scoop with a warm spoon. Serve immediately. |
Pro tips
- Use frozen — not fresh — strawberries for the thickest, creamiest blend.
- Don't over-blend; too much blending melts the base and makes it icy.
- Parchment pressed on the surface stops ice crystals forming on top.
- A warm scoop and a 10-minute rest give perfect rounded scoops.
- Blend the cottage cheese fully smooth — no curds should remain.
Nutrition
| Nutrient | Per serving (½ cup) |
|---|---|
| Calories | 120 |
| Protein | 8g |
| Net carbohydrates | 5g |
| Total carbohydrates | 6g |
| Fiber | 1g |
| Total fat | 4g |
| Sodium | 80mg |
Estimates based on frozen strawberries, Greek yogurt, cottage cheese, and sugar-free sweetener. Exact macros vary with brands.
Variations
Chocolate strawberry
Blend in 2 Tbsp unsweetened cocoa powder with the base.
Strawberry cheesecake
Replace the cottage cheese with 4 oz softened cream cheese for a tangy cheesecake twist.
Popsicles
Pour the base into popsicle molds and freeze 4–6 hours for grab-and-go bars.
Soft serve
Serve immediately after blending for instant soft-serve — no freezing needed.
Storage
| Method | Time | Notes |
|---|---|---|
| Freezer | Up to 1 month | Keep parchment on the surface; airtight tub |
| Serving | 10 min rest | Rest at room temperature before scooping |
| Re-freezing | — | Stir once more if it freezes solid after a week |
FAQ
Test your knowledge
5 quick questions about this strawberry ice cream
1. Protein per serving?
2. Net carbs per serving?
3. Why stir halfway through freezing?
4. About how long does this take?
5. What makes the base creamy without a churn?
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