Blueberry Cottage Cheese Ice Cream (Print Version)

Creamy, protein-packed blueberry ice cream made with cottage cheese and honey. No machine needed.

# 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 teaspoon vanilla extract
06 - Pinch of salt

# How To Make:

01 - Combine cottage cheese, heavy cream, honey, vanilla extract, and salt in a food processor or high-speed blender. Process until completely smooth and creamy, approximately 1–2 minutes.
02 - Add 1 cup blueberries to the blender and pulse until mostly blended while retaining some blueberry pieces for texture.
03 - Transfer mixture to a bowl and gently 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 minimum 4 hours until solid.
06 - Let stand at room temperature for 5–10 minutes before scooping to achieve optimal texture.

# Expert Tips:

01 -
  • You get all the creamy satisfaction of traditional ice cream with none of the churning, no fancy equipment required beyond a blender
  • The cottage cheese creates this impossibly smooth texture while packing enough protein to justify a second bowl
  • Fresh blueberries swirl through like little jewels of summer, and the honey gives it this golden depth that refined sugar just cannot match
02 -
  • Cottage cheese freezes harder than traditional ice cream so do not skip the softening time or you will bend your spoon
  • The texture is best enjoyed within the first week because ice crystals start to form and change that silky mouthfeel
  • If your blender struggles with frozen blueberries, thaw them for 5 minutes first to avoid straining the motor
03 -
  • Room temperature ingredients blend much more smoothly, so pull the cottage cheese and cream out about 20 minutes before starting
  • Taste the mixture before freezing and add a tiny pinch more salt if the blueberry flavor seems flat

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