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Creamy blueberry cottage cheese ice cream in a bowl topped with fresh blueberries and a honey drizzle
Alex

Blueberry Cottage Cheese Ice Cream

A viral 3-ingredient, no-churn frozen dessert with about 20g of protein per serving. Blend cottage cheese, blueberries, and honey, then freeze into a creamy, cheesecake-flavored treat.
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Prep Time 10 minutes
Freeze Time 4 hours
Total Time 4 hours 10 minutes
Servings: 3 servings
Course: Desserts
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 2 cups full-fat cottage cheese 4% milk fat for the creamiest texture
  • 1 cup blueberries fresh in-season, or frozen (see notes)
  • 3 tbsp honey or maple syrup adjust to taste
  • 1 tsp vanilla extract optional
  • Optional: pinch of salt + a squeeze of lemon to brighten the berries

Method
 

  1. Add the cottage cheese, blueberries, and honey to a blender or food processor. Blend for 60-90 seconds until completely smooth, with no visible curds. Scrape the sides once.
  2. Taste and adjust: add more honey if you want it sweeter, or a squeeze of lemon to brighten the berries.
  3. Pour into a loaf pan or freezer-safe container. Smooth the top and cover.
  4. Freeze for about 4 hours, until firm but scoopable. For a firmer, more traditional set, freeze overnight.
  5. Let it sit at room temperature for 10 minutes before scooping so it is not rock-hard. Top with fresh blueberries and serve.

Notes

Use full-fat (4%) cottage cheese for the creamiest texture; low-fat works but freezes slightly icier. For a firmer, scoopable set, freeze overnight, then let it sit at room temperature for 10 minutes before serving. Fold whole blueberries in after blending for little frozen berry pockets.