Blueberry Cottage Cheese Ice Cream (Printable)
A creamy, protein-rich frozen dessert bursting with fresh blueberries and honey. Ready in minutes without special equipment.
# 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
# Directions:
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, about 1-2 minutes.
02 - Add 1 cup blueberries to the blender and pulse until mostly blended, leaving a few 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 top with a spatula for even freezing.
05 - Cover tightly with plastic wrap or lid and freeze for at least 4 hours, or until firm enough to scoop.
06 - Let the ice cream sit at room temperature for 5-10 minutes to soften slightly before scooping.
# Cooking Tips:
01 -
- You get that rich, creamy ice cream experience without chasing down an ice cream maker or spending hours churning anything
- Each serving packs nearly 10 grams of protein, so you can legit eat this for breakfast and feel like you made a responsible life choice
02 -
- The cottage cheese flavor completely disappears once blended, so do not worry that this will taste like breakfast food in a weird way
- This ice cream freezes harder than store-bought because it lacks the weird stabilizers and gums, so the softening time on the counter is not optional
03 -
- Line your loaf pan with parchment paper before pouring in the mixture, then use the overhanging paper to lift the frozen block out for easier scooping
- If the ice cream is too firm even after softening, break it into chunks and give it 30 seconds in the food processor to fluff it back up