Blueberry Cottage Cheese Ice Cream (Printable version)
A creamy, protein-packed frozen dessert loaded with fresh blueberries and honey. No ice cream maker needed for this simple summer treat.
# 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 Prepare:
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 mixture to a bowl and stir in the remaining 1/2 cup blueberries by hand.
04 - Pour the mixture into a freezer-safe loaf pan or container. Smooth the top surface evenly with a spatula.
05 - Cover tightly with plastic wrap or lid and freeze for at least 4 hours until firm enough to scoop.
06 - Let sit at room temperature for 5–10 minutes before scooping to soften slightly for optimal texture.
# Expert advice:
01 -
- You get that velvety ice cream texture without needing any fancy equipment or hours of churning
- Each serving packs nearly 10 grams of protein, making it the kind of dessert you can feel good about serving your family
02 -
- The texture will be different from store-bought ice cream, slightly more like a gelato. That's completely normal and actually part of what makes it so special.
- This ice cream freezes harder than traditional versions because of the protein content. The 10-minute softening period isn't optional.
03 -
- If you want an even smoother texture, strain the cottage cheese through a fine-mesh sieve before blending to remove any remaining liquid
- For extra protein, stir in a scoop of vanilla protein powder before freezing