Blueberry Cottage Cheese Ice Cream (Print version)

Creamy, protein-packed frozen treat made with cottage cheese and sweet blueberries. Ready in hours 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 for texture.
03 - Stir in the remaining 1/2 cup blueberries by hand to distribute evenly throughout the mixture.
04 - Pour the mixture into a freezer-safe loaf pan or container. Smooth the surface with a spatula, cover tightly with plastic wrap or lid, and freeze for at least 4 hours until firm.
05 - Let the ice cream sit at room temperature for 5–10 minutes to soften before scooping.

# Expert suggestions:

01 -
  • You get all the creamy satisfaction of ice cream with 9 grams of protein per serving
  • The cottage cheese creates the dreamiest texture without any churning or fancy equipment
02 -
  • The first time I made this, I used low-fat cottage cheese and it froze into something closer to an ice pop than ice cream
  • If your blender isnt super powerful, let the cottage cheese come to room temperature first—it blends much smoother
03 -
  • Use a really good blender or food processor—any graininess will be magnified once frozen
  • Room temperature ingredients blend better, so take everything out of the fridge about 20 minutes before starting

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