Description
A lighter take on classic cheesecake ice cream, this Blueberry Cheesecake Cottage Cheese Ice Cream is creamy, tangy, and rich in protein, with fresh blueberries and a hint of lemon.
Ingredients
Scale
- 1 cup cottage cheese
- 1 cup blueberries (fresh or frozen)
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Pinch of salt
Instructions
- In a blender, combine cottage cheese, blueberries, honey (or maple syrup), vanilla extract, lemon juice, and salt.
- Blend until smooth and creamy.
- Taste and adjust sweetness if necessary.
- Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions, or pour it into a container and freeze for several hours, stirring every 30 minutes until desired consistency is achieved.
- Serve and enjoy your guilt-free blueberry cheesecake ice cream!
Notes
Use full-fat cottage cheese for a richer mouthfeel. If your blender struggles, add a splash of milk to help the process. Experiment with mix-ins like cookie crumbs for added texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending and Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 10mg
Keywords: blueberry cheesecake, ice cream, healthy dessert, cottage cheese ice cream, summer treat