Blueberry Cottage Cheese Ice Cream (Printable Version)
A creamy, protein-packed frozen dessert featuring sweet blueberries and honey, made simple with cottage cheese.
# 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 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 of blueberries to the blender and pulse until mostly blended, leaving a few blueberry pieces for texture.
03 - Stir in the remaining 1/2 cup blueberries by hand to ensure even distribution.
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 to soften slightly before scooping and serving.
# Helpful Tips:
01 -
- You get that velvety ice cream texture without any churning or special equipment beyond a blender
- The protein content means you can honestly call breakfast or a midnight snack totally justified
02 -
- Blending cottage cheese thoroughly is nonnegotiable, or you will end up with grainy disappointing ice cream
- Letting it sit on the counter before scooping makes the difference between rock hard and perfectly creamy
03 -
- Line your loaf pan with parchment paper before freezing for easy removal and serving
- Run your ice cream scoop under hot water between scoops for picture-perfect rounds