Blueberry Cottage Cheese Ice Cream (Printable Version)
A creamy, protein-packed frozen treat blending cottage cheese with sweet blueberries and honey. No machine required.
# What You 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
# How to Make It:
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 blueberries to the blender and pulse until mostly blended, leaving some blueberry pieces intact for texture.
03 - Transfer mixture to a bowl and stir in the remaining 1/2 cup blueberries by hand for even distribution.
04 - Pour the mixture into a freezer-safe loaf pan or container. Smooth the top surface with a spatula.
05 - Cover tightly with plastic wrap or lid and freeze for at least 4 hours until completely set.
06 - Let ice cream sit at room temperature for 5-10 minutes to soften before scooping.
# Expert Tips:
01 -
- Packs a serious protein punch without that weird chalky aftertaste you might expect
- Ready with just 10 minutes of active work and absolutely no ice cream maker needed
- Creamy enough to fool even the biggest cottage cheese skeptics in your life
02 -
- Blending the cottage cheese long enough is absolutely critical, otherwise you will get a grainy texture nobody wants
- The ice cream gets rock solid in the freezer, so do not skip that ten minute softening time
- Storing it in a shallow container helps it freeze evenly and makes scooping so much easier
03 -
- Use a high speed blender if you have one, it breaks down the cottage cheese better than a standard food processor
- Taste the base before freezing and add more honey if your blueberries are particularly tart