Blueberry Cottage Cheese Ice Cream (Printable)
A creamy, protein-packed frozen dessert blending cottage cheese with sweet blueberries and honey. Simple to make, perfect for summer.
# 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, about 1–2 minutes.
02 - Add 1 cup blueberries to the blender and pulse until mostly blended, leaving some blueberry pieces for texture.
03 - Stir in the remaining 1/2 cup blueberries by hand to distribute evenly.
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.
06 - Let ice cream sit at room temperature for 5–10 minutes to soften before scooping.
# Expert Suggestions:
01 -
- You get all the silky satisfaction of ice cream with a protein boost that keeps you full for hours
- The texture is remarkably smooth, no fancy machine or churning required
02 -
- This ice cream freezes harder than store-bought because it lacks stabilizers, so that softening time is non-negotiable
- Blending the cottage cheese completely smooth is crucial, any graininess will become more pronounced after freezing
03 -
- If the mixture seems too thick to blend smoothly, add one tablespoon of milk to get things moving
- Taste the mixture before freezing and add more honey if needed since freezing dulls sweetness slightly