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Blueberry cheesecake cottage cheese ice cream scooped in bowl showing creamy texture with blueberry swirl and graham

Blueberry Cheesecake Cottage Cheese Ice Cream

Creamy, protein-packed no-churn ice cream made with cottage cheese and blueberry cheesecake flavors
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Prep Time 15 minutes
Cook Time 10 minutes
Freeze Time 4 hours
Total Time 25 minutes
Servings: 6 portions
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup fresh blueberries
  • 1 tablespoon lemon juice
  • 24 ounce full-fat small curd cottage cheese 3 cups
  • 0.25 cup honey
  • 0.75 cup crushed graham crackers about 4-5 sheets, plus more for topping

Equipment

  • Food processor
  • Small saucepan
  • 8x4 loaf pan
  • Measuring cups

Method
 

  1. In a small saucepan over medium heat, cook down blueberries with lemon juice until berries begin to burst, about 8-10 minutes. Remove from heat to cool.
  2. Once the blueberry sauce has cooled, add cottage cheese and honey to bowl of food processor and process until completely smooth.
  3. Pulse in graham crackers a few times until combined.
  4. Add about half of the cottage cheese mixture to an 8×4 loaf pan and dollop in spoonfuls of the blueberry sauce, leaving a couple tablespoons for the end.
  5. Add the remaining cottage cheese mixture and blueberry sauce. Swirl everything gently with a fork and top with more graham cracker crumbs.
  6. Cover loaf pan tightly and freeze for at least 4 hours.
  7. Remove from freezer and let the container sit at room temperature for about 10 minutes, or until scoopable. Enjoy!

Notes

Store in freezer for up to 6 weeks. Remove 10 minutes before serving for best texture. Press plastic wrap directly on surface to prevent ice crystals.