5 Ingredient, High Protein, No Churn Strawberry Ice Cream

Jump to recipe →

Recipe FAQs→

Leave a review →

Just 5 Simple Ingredients

Creamy, sweet, and packed with protein - no ice cream maker needed! When summer hits, my clients start asking for healthier frozen treats that satisfy their sweet tooth and their nutrition goals. As both a personal chef and registered dietitian, I love creating recipes that's fun to eat, nourishing to the body, and simple to make. That's how this recipe came to be!

Why I care about Every Ingredient

Before we dive into the full recipe, let's talk ingredients. As a personal chef and dietitian, I don't just think about flavor - I care about how food supports your energy, digestion and overall health. Every ingredient in this recipe has a purpose:

Vanilla Greek Yogurt

Greek yogurt is a nutritional powerhouse. It’s rich in protein—usually twice as much as regular yogurt—which makes it great for muscle repair, satiety, and blood sugar balance. I use vanilla

Greek yogurt here because it gives a sweet, creamy base and adds depth of flavor. Look for a version that’s low in added sugar or uses real vanilla extract.

From a culinary standpoint, Greek yogurt also provides that classic tangy undertone that makes this feel like real frozen yogurt or soft-serve. It blends beautifully and freezes well, especially when combined with the next ingredient...

Cottage Cheese

Don’t knock it till you’ve blended it! Cottage cheese might sound like a strange choice for ice cream, but it’s my secret weapon. It has a neutral flavor, blends into an ultra-creamy texture, and—just like Greek yogurt—is rich in protein and calcium.

Cottage cheese is also lower in lactose than other dairy products, which makes it easier to digest for some people. It adds body and smoothness to the ice cream without needing heavy cream or egg yolks.

Bonus: If you’ve got picky eaters (or a client who turns up their nose at the idea of cottage cheese), they’ll never know it’s in there.

Honey 

A touch of natural sweetness makes this recipe shine. Honey not only adds flavor but also helps improve the texture by reducing iciness when the mixture freezes. Compared to refined sugar, honey brings some additional nutrients like antioxidants and has a lower glycemic impact when used in moderation.

You can always adjust the amount of honey to taste, or substitute with maple syrup, agave, or even a sugar-free option if that fits your goals.

Fresh Strawberries 

Strawberries are the star here—naturally sweet, vibrant, and full of vitamin C, fiber, and antioxidants. They give the ice cream its gorgeous pink hue and fruity flavor without needing any artificial coloring or flavoring.

I recommend using fresh strawberries when they’re in season for the best taste, but you can absolutely use frozen strawberries in a pinch (just thaw them slightly first so they blend smoothly).

Vanilla Extract

This little addition makes a big difference. Vanilla enhances the sweetness and rounds out the flavor so your ice cream doesn’t just taste like blended fruit—it tastes like dessert. I always use real vanilla extract, not imitation. It’s a small detail that elevates homemade recipes to something truly special.

Why Ingredients Matter?  

I became a dietitian after years of working as a self-taught personal chef. My goal was always to help people feel better and enjoy their meals—not to make food feel restrictive or clinical. This recipe is a perfect example of that philosophy.

It's made with real, whole-food ingredients you likely already have in your kitchen. There’s no added protein powder, no stabilizers, and no ultra-processed "diet" foods. Just dairy, fruit, honey, and flavor—all working together to create a treat you can feel good about eating or serving your family.

Whether you’re an athlete, a parent trying to feed kids better, or someone who just wants a treat that won’t derail your health goals, this ice cream is for you.

And the best part? You don’t need an ice cream machine. A basic blender or food processor is all you need, plus a freezer-safe container. (And if you’re a Ninja Creami fan, this recipe works beautifully in that too.)