Blueberry Cottage Cheese Ice Cream (Print Page)
A creamy, protein-packed frozen treat made with cottage cheese, sweet blueberries, and honey. Ready in minutes with just 4 hours of freezing time.
# What You Need:
→ Dairy
01 - 2 cups full-fat cottage cheese
02 - 1/2 cup heavy cream
→ Fruit
03 - 1 1/2 cups fresh or frozen blueberries
→ Sweetener & Flavor
04 - 1/3 cup honey or maple syrup
05 - 1 tsp vanilla extract
06 - Pinch of salt
# Directions:
01 - Combine cottage cheese, heavy cream, honey, vanilla extract, and salt in a food processor or high-speed blender. Blend until completely smooth and creamy, approximately 1–2 minutes.
02 - Add 1 cup blueberries to the blender and pulse until mostly blended, leaving some blueberry pieces intact for texture.
03 - Transfer mixture to a bowl and stir in the remaining 1/2 cup blueberries by hand for even distribution.
04 - Pour the ice cream mixture into a freezer-safe loaf pan or container. Smooth the surface evenly with a spatula.
05 - Cover tightly with plastic wrap or lid and freeze for minimum 4 hours until firm throughout.
06 - Let ice cream rest at room temperature for 5–10 minutes before scooping to achieve optimal texture.
# Expert Tips:
01 -
- You get all the creamy satisfaction of ice cream with a protein boost that actually keeps you satisfied
- The texture is remarkably smooth, and nobody guesses the main ingredient until you tell them
02 -
- The cottage cheese must be blended completely smooth, or you will end up with grainy ice cream
- This freezes harder than traditional ice cream, so that softening period is not optional
03 -
- Room temperature cottage cheese blends more smoothly than cold straight from the fridge
- Taste the mixture before freezing and add another teaspoon of honey if needed