Blueberry Cottage Cheese Ice Cream (Printable version)
A creamy, protein-packed frozen dessert featuring sweet blueberries and honey. No ice cream maker needed for this simple summer treat.
# List of ingredients:
→ 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 blueberries to the blender and pulse until mostly blended, leaving some blueberry pieces intact for texture.
03 - Transfer blended mixture to a bowl and stir in the remaining 1/2 cup blueberries by hand.
04 - Pour the mixture into a freezer-safe loaf pan or container. Smooth the surface evenly with a spatula.
05 - Cover tightly with plastic wrap or lid and freeze for at least 4 hours until firm.
06 - Let ice cream sit at room temperature for 5–10 minutes to soften before scooping.
# Expert Advice:
01 -
- It somehow manages to taste indulgent while packing nearly 10 grams of protein per serving
- The texture rivals expensive gelato without requiring any fancy equipment or hours of churning
- You can keep all the ingredients in your pantry and freezer for instant dessert emergencies
02 -
- The first time I made this, I skipped the heavy cream and it froze into an icy block that took forever to soften
- Letting it sit at room temperature before scooping transforms the texture from rock-hard to perfectly creamy
03 -
- A high-speed blender makes the silky smoothest base, but a regular food processor works perfectly fine too
- If youre using fresh berries, freeze them for an hour first so they hold their shape better when you fold them in