Blueberry Cheesecake Cottage Cheese Ice Cream

This Blueberry Cheesecake Cottage Cheese Ice Cream recipe is an ultra creamy, delicious, frozen treat made with only 5 ingredients. Enjoy this viral sensation as a high protein dessert with over 20 grams of protein per serving!

This post is sponsored by California Giant Berry Farms. As always, all thoughts and opinions are my own. Thank you for supporting the brands that help Fit Mitten Kitchen bring you new recipes!

Why You’ll Love This Recipe

• Good source of protein with over 20 grams per serving!
• No ice cream maker required!
• Creamy texture, delicious flavor and a healthy summer treat!
• Customize it based on your favorite ice cream flavor.

Looking for more cottage cheese recipes? Be sure to check out Cottage Cheese Pancakes, too!

Ingredients You Will Need

All it takes is a few simple ingredients to get in on the cottage cheese ice cream trend. The base is made with only cottage cheese and honey – but the fun part is creating your own flavor. Here’s what we need for this blueberry cheesecake version:

• fresh blueberries – we need 1 cup fresh blueberries, or about 1/2 pint, for the homemade blueberry sauce. Raspberries, blackberries or diced strawberries would all be delicious, too.
• lemon juice – to add some tang and brightness to the blueberries.
• cottage cheese – look for full fat cottage cheese, usually labeled small curd. This will result in the richest, creamiest texture. If you can’t find full fat, low fat or fat free will work, it just won’t be as creamy. Good Culture, Organic Valley, Nancy’s and Friendship Dairies are all great brands.
• honey – you can’t make ice cream without a little bit of natural sweeteners. Honey adds a subtle floral flavor, but maple syrup or agave syrup would both work great, too.
• graham crackers – for crunch and to amplify that cheesecake aspect. Go for your favorite gluten free graham crackers, if you prefer.

How to Select the Best Blueberries

When shopping for blueberries at the grocery store, seek out berries that are:

• Deep blue in color with a light, silvery powder (called bloom)
• Naturally plump with smooth skin
• Firm and dry, with no signs of fuzz, mold or mushy berries

While peak blueberry season in the United States is between early June and early August during the summer months, California Giant has amazing national and international growers to provide us with the best berries year round. They also share some great information on blueberries in regards to selecting, storing, washing, freezing and more, on their site, found here.

How to Make

This ice cream with cottage cheese requires nothing more than some homemade blueberry sauce and a quick whiz in the food processor. Here’s how to do it:

Make the Blueberry Sauce

Cook down the blueberries and lemon juice in a small saucepan over medium heat until berries begin to burst, about 8-10 minutes. Remove from heat to cool.

Make the Cottage Cheese Ice Cream

Add the cottage cheese and honey to bowl of food processor with the S-blade. Process until completely smooth. Then, pulse in graham crackers a few times until combined.

Transfer to Loaf Pan

Add about half of the cottage cheese mixture to an 8×4 inch loaf pan (or use a freezer-safe bowl).

Dollop spoonfuls of the blueberry sauce sporadically over the surface (leaving a couple tablespoons for the end).

Then, add the remaining cottage cheese mixture and blueberry sauce. Swirl everything gently with a fork or butter knife, and top with more graham cracker crumbs.

Freeze

Cover the loaf pan tightly with plastic wrap. Freeze for at least 4 hours, and up to overnight.

Remove from freezer and let the container thaw for about 5-10 minutes, or until scoop-able. Scoop with an ice cream scoop into your favorite bowl an enjoy this high protein, healthy treat!

How to Serve

Nothing says viral cottage cheese ice cream more than some creative ways to serve it. Some of my favorites include:

• Bowl / Cone: Keep it classic by scooping into a bowl or ice cream cone!
• Mix In’s / Toppings: Go crazy with mix ins or toppings, like more graham crackers, dark or white chocolate chips, fresh blueberries or a drizzle of honey.
• Ice Cream Sandwich: Sandwich it between your favorite cookies, like Chocolate Chip Cookies or Chocolate Cookies.
• Sundae: Create a homemade ice cream sundae or banana split with a drizzle of chocolate sauce, caramel and whipped cream.

Flavor Variations

Since the ice cream base is really only cottage cheese and honey, you can really have fun with this recipe as different variations are endless. For some inspo, you could try:

• Strawberry Cheesecake: Swap out the blueberries for fresh strawberries, dice into small pieces and proceed with the recipe.
• Peanut Butter Chocolate Chip: Omit the blueberry sauce, and add a scoop of peanut butter powder or natural peanut butter along with chocolate chips.
• Vanilla: Add 1-2 teaspoons vanilla extract for a classic vanilla flavor.

How to Store

Freezer: For longer storage, transfer the cottage cheese ice cream to a freezer safe airtight container and store for up to 2 weeks. For extra precaution, you can place a piece of plastic wrap directly on the surface to prevent the formation of ice crystals.

Thaw: The ice cream has a thicker texture than regular ice cream, so it needs at least 5-10 minutes (if not longer) to thaw on the kitchen counter. This will make it easier to scoop and provide a creamier texture. Thaw time will be dependent on how long you’ve frozen the container and also what your room temperature is.

Recipe Tips & Notes:

• Use your favorite kitchen appliance. While I used the food processor, you could also blend the cottage cheese mixture in a high speed blender or in a bowl with an immersion blender.
• Store in the cottage cheese container. Use the tiktok hack just like Lainie Cooks and store in the cottage cheese container to save yourself some dishware.
• The ideal freeze time is 4 hours. This makes the ice cream frozen yet scoopable. But if you are freezing for an extended period, thawing to room temperature will take longer.
• Higher protein content means portion control. I find this homemade cottage cheese ice cream to be so thick and rich, a small portion goes a long way. Plus, with over 20 grams of protein per serving, it doesn’t spike your blood sugar and will satisfy that ice cream craving.

More Frozen Treats / Ice Cream Recipes You’ll Love:

• Chocolate Fudge Pops
• Coconut Strawberry Popsicles
• Greek Yogurt Popsicles
• Cashew Coconut Strawberry Freezer Fudge

If you make this Blueberry Cheesecake Cottage Cheese Ice Cream recipe, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too. Xx Ashley

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