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–+ servings
Blueberry Cottage Cheese Ice Cream

Creamy Blueberry Cottage Cheese Ice Cream You'll Love

Discover a guilt-free dessert with this Blueberry Cottage Cheese Ice Cream recipe packed with protein and flavor.
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Prep Time 5 minutes
Freezing Time 4 hours
Total Time 4 hours 5 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ice Cream Base
  • 1 cup Cottage Cheese Substitute with silken tofu for dairy-free.
  • 2 cups Frozen Blueberries If using fresh, freeze them for an hour to enhance thickness.
  • 2 tablespoons Honey or Maple Syrup Keep sugar low.
  • 1 teaspoon Vanilla Extract Experiment with flavored extracts if desired.
  • 1 tablespoon Fresh Lemon Juice Fresh lemon juice recommended for best flavor.

Equipment

  • Blender
  • Loaf pan or freezer-safe container

Method
 

Making the Ice Cream
  1. Blend 1 cup of cottage cheese in a blender until smooth and creamy for about 30 seconds.
  2. Add 2 cups of frozen blueberries, 2 tablespoons of honey or maple syrup, 1 teaspoon of vanilla extract, and 1 tablespoon of fresh lemon juice to the blender. Blend until just smooth.
  3. Transfer the mixture into a loaf pan or freezer-safe container and smooth the top with a spatula.
  4. Place the container in the freezer and let it freeze for at least 4 hours.
  5. Remove from the freezer and let sit for about 5 minutes before scooping.
  6. Scoop into bowls or cones and serve, optionally topping with fresh blueberries or granola.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 18gProtein: 7gFat: 3gSaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 100mgPotassium: 150mgFiber: 2gSugar: 8gVitamin A: 100IUVitamin C: 5mgCalcium: 100mgIron: 0.5mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or the freezer for up to 2 weeks.

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