Blueberry Cottage Cheese Ice Cream (Printable)
A creamy, protein-packed frozen dessert with sweet blueberries and honey. Ready in minutes without an ice cream maker.
# 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 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 blueberries to the blender and pulse until mostly blended, leaving some blueberry pieces intact for texture.
03 - Transfer blended mixture to a bowl and stir in remaining 1/2 cup blueberries by hand.
04 - Pour 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 before scooping to soften slightly.
# Expert Tips:
01 -
- Packs nearly 10 grams of protein per serving without tasting like health food
- Ready in under 15 minutes of active time, then your freezer does all the work
02 -
- The longer you blend the cottage cheese, the smoother your final texture will be
- This ice cream freezes harder than store-bought, so that 10 minute soften time is non-negotiable
03 -
- Use small curd cottage cheese if you want a slightly tangier finish
- Taste your blueberries first—add another tablespoon of honey if they are particularly tart