It all started with a tub of cottage cheese sitting in my fridge and a craving for something sweet but refreshing. I’d been seeing cottage cheese ice cream pop up everywhere online, and I figured—why not give it a try? The idea of mixing creamy cottage cheese with the classic flavors of blueberry cheesecake felt like a summer dream.
So I gathered the ingredients, tossed everything into the blender, and gave it a whirl. After a few hours in the freezer, I scooped into one of the creamiest, most delicious treats I’ve ever made at home. The tangy cheesecake flavor, the swirls of sweet blueberry, and the richness of the cottage cheese—it was perfection.
Now it’s my go-to recipe when I want something indulgent yet high in protein and low in guilt.
Short Description
This Blueberry Cheesecake Cottage Cheese Ice Cream is rich, creamy, and packed with protein. Blended with real blueberries, honey, and graham cracker crumbles, it’s the perfect healthy twist on a classic dessert—no ice cream maker required!
Key Ingredients
- 1 1/2 cups full-fat cottage cheese
- 1/3 cup honey or maple syrup (adjust to taste)
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh or frozen blueberries
- 1/4 teaspoon lemon zest (optional, for a bright tang)
- 2–3 crushed graham crackers (for mixing and topping)
- Pinch of salt
Tools Needed
- High-speed blender or food processor
- Freezer-safe container
- Rubber spatula
- Measuring cups and spoons
- Spoon or ice cream scoop
Instructions
Step 1: Blend the Base
In a blender, combine the cottage cheese, honey, vanilla extract, lemon zest (if using), and a pinch of salt. Blend until completely smooth and creamy—this might take a full minute.
Step 2: Add the Blueberries
Toss in the blueberries and pulse a few times to create a ripple effect or blend fully if you prefer a uniform flavor. You can also swirl in a homemade blueberry compote for extra texture and flavor.
Step 3: Fold in the Crumbs
Stir in some crushed graham crackers for that classic cheesecake crust vibe. Reserve a few for topping later.
Step 4: Freeze the Mixture
Pour the mixture into a freezer-safe container and smooth the top. Sprinkle with more crushed graham crackers for a crunchy topping. Cover and freeze for 3–4 hours, or until firm.
Step 5: Serve
Let it sit at room temperature for 5–10 minutes before scooping for the creamiest texture. Enjoy in a bowl, cone, or straight from the container!
Why You’ll Love This Recipe
- Protein-Packed – Cottage cheese gives this ice cream a nutritional boost.
- No Churn Needed – Just blend and freeze—no fancy tools required.
- Sweet and Tangy – Like cheesecake and ice cream had a delicious baby.
- Customizable – Add in your favorite berries, nut butter swirls, or dark chocolate chips.
- Guilt-Free Indulgence – Satisfies dessert cravings without refined sugar overload.
Mistakes to Avoid & Tips
- Grainy Texture? Use full-fat cottage cheese and blend thoroughly until silky smooth.
- Too Hard to Scoop? Let it sit out for a few minutes to soften before serving.
- Want More Creaminess? Add a tablespoon of Greek yogurt or a splash of heavy cream to the blender.
Serving Suggestions
- Top with extra berries or a drizzle of honey.
- Sandwich between graham crackers for a frozen treat.
- Serve in a bowl with crushed nuts or dark chocolate shavings.
Storage Tips
- Store in an airtight container in the freezer for up to 2 weeks.
- Press parchment paper directly onto the surface to prevent ice crystals.
FAQs
Can I use low-fat cottage cheese?
Yes, but the texture won’t be quite as creamy. Full-fat is best for that rich cheesecake feel.
Can I use other fruits?
Absolutely! Try strawberries, raspberries, or even mango for a tropical twist.
Is this really ice cream?
Technically no, but the creamy texture and rich flavor are so close, you won’t miss the real thing.
Can I sweeten with something else?
Yes—stevia, monk fruit, or agave syrup are all great alternatives.
Final Thoughts
This Blueberry Cheesecake Cottage Cheese Ice Cream is the ultimate hack for dessert lovers who want something healthier without sacrificing flavor. It’s creamy, sweet, and tangy, with the perfect pop of blueberry and graham cracker crunch. It’s not just a trend—it’s a freezer staple in my kitchen now.
Once you try it, don’t be surprised if you find yourself making it again and again… especially on those hot summer nights when nothing but ice cream will do.