Learn to make creamy blueberry cheesecake cottage cheese ice cream with graham cracker swirls—no ice cream maker required for this protein-packed treat.
Last summer, my teenager caught me sneaking spoonfuls of what looked like regular ice cream from the freezer at midnight. When she demanded a taste, I held my breath—would my blueberry cheesecake cottage cheese ice cream pass the ultimate test? Her shocked “Wait, this is actually good for me?” confirmed I’d cracked the code on guilt-free dessert that doesn’t taste like punishment.
Blueberry cheesecake cottage cheese ice cream transforms humble cottage cheese into a creamy, protein-packed frozen treat that captures all the flavors of classic cheesecake. This no-churn method uses cottage cheese as the base, creating a surprisingly smooth texture while delivering serious nutritional benefits. The graham cracker swirls and blueberry sauce mimic traditional cheesecake elements without the heavy cream or excess sugar.
Why You’ll Love This Blueberry Cheesecake Cottage Cheese Ice Cream
I’ve served this blueberry cheesecake cottage cheese ice cream to countless skeptical family members, and every single one asks for the recipe afterward. The protein content keeps you satisfied longer than regular ice cream, making it perfect for post-workout treats or afternoon snacks. This no-churn method means you don’t need any special equipment—just a food processor and freezer space. The cheesecake flavor tastes incredibly indulgent while sneaking in nearly 18 grams of protein per serving. My favorite part is how the blueberry sauce creates beautiful swirls that look bakery-professional, yet the whole recipe comes together in under 15 minutes of active time.
Storage & Serving Tips
Store this blueberry cheesecake cottage cheese ice cream in your freezer for up to six weeks in an airtight container, though it rarely lasts that long in my house. Pro tip: I recommend removing it from the freezer about 10 minutes before serving for the perfect scoopable texture. For best results, press plastic wrap directly onto the surface before covering to prevent ice crystals from forming. This dessert is incredibly versatile—serve it in bowls with extra graham cracker crumbs, sandwich it between cookies, or blend it slightly thawed into protein smoothies. I usually double the recipe because my family devours this blueberry cheesecake cottage cheese ice cream faster than I can make it.
Conclusion
Making blueberry cheesecake cottage cheese ice cream proves that healthy desserts don’t have to sacrifice flavor or satisfaction. This simple recipe delivers bakery-quality results with ingredients you probably already have in your kitchen. Give this protein-packed treat a try, and you’ll never look at cottage cheese the same way again.
Blueberry Cheesecake Cottage Cheese Ice Cream
Creamy, protein-packed no-churn ice cream made with cottage cheese and blueberry cheesecake flavors
0.75cupcrushed graham crackersabout 4-5 sheets, plus more for topping
Equipment
Food processor
Small saucepan
8×4 loaf pan
Measuring cups
Method
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.
Once the blueberry sauce has cooled, add cottage cheese and honey to bowl of food processor and process until completely smooth.
Pulse in graham crackers a few times until combined.
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.
Add the remaining cottage cheese mixture and blueberry sauce. Swirl everything gently with a fork and top with more graham cracker crumbs.
Cover loaf pan tightly and freeze for at least 4 hours.
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.
Hi there! I'm Sarah Thompson, and if you've ever stood in your kitchen wondering, "How do I actually make protein taste good?" – you're exactly where I was seven years ago.
