Description
This blueberry cottage cheese ice cream recipe blends creamy cottage cheese with sweet blueberries and a drizzle of honey for a high-protein, no-churn dessert. Ready in minutes, it’s perfect for summer days and healthy indulgences.
Ingredients
2 cups full-fat cottage cheese
1 ½ cups fresh or frozen blueberries
⅓ cup honey or maple syrup (adjust to taste)
1 teaspoon vanilla extract (optional)
1 tablespoon lemon juice
Pinch of salt
Optional mix-ins: crushed graham crackers, white chocolate chunks, toasted coconut
Instructions
1. Add cottage cheese, blueberries, honey or maple syrup, vanilla, lemon juice, and salt to a blender or food processor.
2. Blend on high speed for 1–2 minutes until completely smooth and creamy, scraping down sides as needed.
3. Pour the mixture into a loaf pan or shallow freezer-safe container.
4. For a swirl effect, dollop extra blueberry jam or puree over the top and gently swirl with a knife.
5. If desired, fold in mix-ins like graham cracker crumbs or chocolate chunks.
6. Cover the pan with plastic wrap or a lid and freeze for 3–4 hours until firm.
7. Before serving, let the ice cream sit at room temperature for 5–10 minutes for easier scooping.
Notes
Use full-fat cottage cheese for best results and to avoid icy texture.
Adjust sweetener to taste or try agave for a vegan option.
Add mix-ins after blending to keep texture intact.
Store in an airtight container with a layer of plastic wrap pressed directly on top to prevent freezer burn.
- Prep Time: 5 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 150
- Sugar: 12g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 20mg