5 from 6 votes
Blueberry Cheesecake Cottage Cheese Ice Cream
This Blueberry Cheesecake Cottage Cheese Ice Cream recipe is an ultra creamy, delicious, frozen treat made with only 5 ingredients. Enjoy this viral sensation as a high protein dessert with over 20 grams of protein per serving!
Prep Time
10 mins
Total Time
10 mins
Servings:
5
Course:
Dessert
Cuisine:
American
Ingredients
- 1 cup blueberries fresh
- 1 tablespoon lemon juice
- 1 cottage cheese 3 cups, full-fat, small curd, 24 ounce tub
- ¼ cup honey
- ¾ cup graham cracker plus more for topping (about 4-5 sheets, crushed
Instructions
- Make the blueberry sauce: In a small saucepan over medium heat, cook down blueberries with lemon juice until berries begin to burst, about 8-10 minutes. Remove from heat to cool.
- Make the cottage cheese ice cream: Once the blueberry sauce has cooled, add cottage cheese and honey to bowl of food processor and process until completely smooth. Pulse in graham crackers a few times until combined.
- Transfer to pan: Add about half of the cottage cheese mixture to an 8x4 loaf pan (or use a freezer-safe bowl) and dollop in spoonfuls of the blueberry sauce (leaving a couple tablespoons for the end), then add the remaining cottage cheese mixture and blueberry sauce. Swirl everything gently with a fork and top with more graham cracker crumbs.
- Freeze: Cover loaf pan tightly and freeze for at least 4 hours. Remove from freezer and let the container sit at room temperature for about 10 minutes, or until scoopable. Enjoy!
Cup of Yum
Notes
- STORAGE - Transfer to a freezer safe airtight container and store for up to 2 weeks. For extra precaution, you can place a piece of plastic wrap directly on the surface to prevent the formation of ice crystals.
- THAW - The ice cream has a thicker texture than regular ice cream, so it needs at least 5-10 minutes (if not longer) to thaw on the kitchen counter. This will make it easier to scoop and provide a creamier texture.