Blueberry Cottage Cheese Ice Cream (Printable Version)
Protein-packed frozen dessert with fresh blueberries and creamy cottage cheese blend.
# 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
# How To Make:
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. Stir in remaining 1/2 cup blueberries by hand.
03 - Transfer mixture to a freezer-safe loaf pan or container. Smooth top with spatula. Cover tightly with plastic wrap or lid and freeze for minimum 4 hours until firm.
04 - Let ice cream sit at room temperature for 5–10 minutes before serving to soften slightly. Scoop and enjoy.
# Expert Advice:
01 -
- You get all the creamy satisfaction of traditional ice cream with a protein boost that keeps you satisfied
- No fancy equipment required and the recipe forgives almost every mistake
02 -
- The first time I made this, I rushed the freezing time and ended up with a solid block I could not scoop. Plan ahead and let it freeze completely.
- Blending too long after adding the berries turns everything an unappealing gray. Pulse briefly and trust that some texture is beautiful.
03 -
- Use cottage cheese from a tub rather than a carton, as the texture tends to be smoother and blends more easily
- Room temperature ingredients blend more smoothly, so take everything out about 20 minutes before starting