Blueberry Cheesecake Cottage Cheese Ice Cream
This Blueberry Cheesecake Cottage Cheese Ice Cream is a creamy, protein-packed twist on classic ice cream. Made with full-fat cottage cheese, a vibrant homemade blueberry sauce, and crunchy graham cracker crumbs, it’s a no-churn dessert that’s easy to prepare and perfect for summer or any time you’re craving something indulgent yet wholesome.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (blueberry sauce)
- Total Time: 4 hours 20 minutes (including freezing)
- Yield: 5 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup fresh blueberries
- 1 tablespoon lemon juice
- 1 24-ounce tub full-fat, small curd cottage cheese (3 cups)
- ¼ cup honey
- ¾ cup crushed graham crackers (about 4–5 sheets)
Instructions
In a small saucepan over medium heat, cook the blueberries with lemon juice until the berries burst and thicken into a jam-like consistency (about 8–10 minutes). Remove from heat and let cool completely.
In a food processor, blend cottage cheese and honey until smooth and creamy. Add crushed graham crackers and pulse until just combined.
Pour half of the cottage cheese mixture into an 8×4-inch loaf pan or freezer-safe container. Dollop spoonfuls of blueberry sauce on top, then add the remaining cottage cheese mixture and more blueberry sauce. Gently swirl with a fork to create ribbons of blueberry throughout.
Cover tightly with plastic wrap or an airtight lid and freeze for at least 4 hours. Before serving, let the ice cream sit at room temperature for about 10 minutes to soften slightly for scooping.
Notes
Serving Suggestions:
Serve scoops in bowls topped with extra crushed graham crackers for crunch. Add whipped cream or fresh mint leaves for a fancier presentation.
Tips & Tricks:
- Use full-fat cottage cheese for the creamiest texture; low-fat varieties may result in an icy consistency.
- Don’t over-swirl the blueberry sauce to keep distinct ribbons for flavor and aesthetics.
Storage & Reheating:
Store leftovers in an airtight container in the freezer for up to 5 days. To prevent ice crystals, press plastic wrap directly onto the surface before sealing. Let sit at room temperature for 10 minutes before scooping if too firm.