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–+ servings
Blueberry Cottage Cheese Ice Cream

Creamy Blueberry Cottage Cheese Ice Cream You’ll Love

This Blueberry Cottage Cheese Ice Cream is a refreshing, healthy dessert with high protein and low sugar, perfect for summer.
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Prep Time 5 minutes
Freezing Time 4 hours
Total Time 4 hours 5 minutes
Servings: 4 cups
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Cottage Cheese Can substitute with silken tofu or coconut yogurt for a dairy-free version.
  • 1 cup Blueberries Fresh or frozen; freezing beforehand achieves a creamier texture.
For Sweetening
  • 2 tablespoons Honey or Maple Syrup Use for enhancing sweetness.
  • 1 teaspoon Vanilla Extract Preferably pure vanilla for best flavor.
  • 1 tablespoon Lemon Juice Fresh lemon juice is recommended.

Equipment

  • Blender
  • Loaf pan
  • Spatula

Method
 

Step-by-Step Instructions
  1. Begin by placing 2 cups of cottage cheese in a blender. Blend on high for about 30 seconds, or until the mixture is completely smooth and creamy.
  2. Next, add 1 cup of fresh or frozen blueberries, 2 tablespoons of your chosen sweetener, 1 teaspoon of pure vanilla extract, and 1 tablespoon of fresh lemon juice to the blended cottage cheese. Blend again until fully incorporated.
  3. Pour the blueberry and cottage cheese mixture into a loaf pan or a freezer-safe container. Use a spatula to smooth the top.
  4. Cover the container and place it in the freezer. Allow it to freeze for a minimum of 4 hours, or until completely firm.
  5. After freezing, let the ice cream sit at room temperature for about 5 minutes before scooping.
  6. Scoop the ice cream into bowls or cones and serve immediately. Top with fresh blueberries or granola if desired.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 16gProtein: 8gFat: 3gSaturated Fat: 1gCholesterol: 10mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 5mgCalcium: 150mgIron: 0.5mg

Notes

Store leftover ice cream in an airtight container for up to 2 weeks. Allow to sit at room temperature for about 5 minutes before serving for easier scooping.

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