Blueberry Cottage Cheese Ice Cream (Printable)
A creamy, protein-packed frozen dessert blending cottage cheese with sweet blueberries and honey. No machine required for this simple, nutritious treat.
# What You’ll 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 teaspoon vanilla extract
06 - Pinch of salt
# How-To Steps:
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 - Stir in the remaining 1/2 cup blueberries by hand to distribute evenly throughout the mixture.
04 - Pour the mixture into a freezer-safe loaf pan or container. Smooth the top surface with a spatula.
05 - Cover tightly with plastic wrap or lid and freeze for at least 4 hours until firm enough to scoop.
06 - Let the ice cream sit at room temperature for 5–10 minutes before scooping to soften slightly for optimal texture.
# Expert Tips:
01 -
- You get all the creaminess of traditional ice cream while sneaking in nearly 10 grams of protein per serving
- The cottage cheese creates the most silky texture without needing an ice cream maker or hours of churning
02 -
- The first time I made this I used low-fat cottage cheese and the texture was icy instead of creamy
- Letting the mixture sit in the fridge for an hour before freezing actually makes it smoother
03 -
- Use a metal loaf pan if you have one because it freezes faster and more evenly
- Press a piece of parchment directly onto the surface before freezing to prevent ice crystals