Blueberry Cottage Cheese Ice Cream (Printable version)

A creamy, protein-rich frozen dessert made with cottage cheese, fresh blueberries, and honey. No machine required for this easy 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 tsp 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, approximately 1-2 minutes.
02 - Add 1 cup of blueberries to the blender and pulse until mostly blended, leaving some blueberry pieces intact for texture.
03 - Stir in the remaining 1/2 cup of whole blueberries by hand to distribute evenly throughout the mixture.
04 - Pour the mixture into a freezer-safe loaf pan or container. Smooth the top surface with a spatula for even freezing.
05 - Cover tightly with plastic wrap or lid and freeze for at least 4 hours until the ice cream reaches firm consistency.
06 - Let the ice cream sit at room temperature for 5-10 minutes to soften slightly before scooping and serving.

# Expert Advice:

01 -
  • You get all the creamy satisfaction of real ice cream with a solid protein punch that keeps you full
  • The blueberries create these gorgeous purple streaks throughout like edible galaxy art
02 -
  • The cottage cheese needs to be completely blended or you will get weird grainy bits
  • Letting it sit on the counter for 10 minutes before serving is not optional, it becomes rock hard
03 -
  • Use a metal container to freeze faster and more evenly
  • Run your scoop under hot water between every few scoops for picture perfect balls

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