Blueberry Cottage Cheese Ice Cream (Printable)
A creamy, protein-packed frozen dessert loaded with fresh blueberries and natural honey sweetness.
# What You'll Need:
→ Dairy Base
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 Make It:
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 some blueberry pieces intact for texture.
03 - Transfer the blended mixture to a bowl and stir in the remaining 1/2 cup of blueberries by hand.
04 - Pour the mixture into a freezer-safe loaf pan or container. Smooth the top evenly with a spatula.
05 - Cover tightly with plastic wrap or lid and freeze for at least 4 hours, or until the ice cream reaches desired firmness.
06 - Let the ice cream sit at room temperature for 5–10 minutes before scooping to soften slightly for easier serving.
# Expert Advice:
01 -
- You get all the creamy satisfaction of traditional ice cream with a protein boost that keeps you satisfied longer
- No ice cream maker needed and the whole process comes together in about ten minutes
02 -
- Blending the cottage cheese until absolutely smooth is non-negotiable any graininess will ruin the final texture
- Letting the ice cream soften before scooping seems tedious but makes the difference between frustration and perfect scoops
03 -
- Serve it in slightly chilled bowls to keep it firm longer on hot summer days
- If using frozen blueberries, theres no need to thaw them first just toss them in frozen