Blueberry Cottage Cheese Ice Cream (Printable Version)
A creamy, protein-rich frozen dessert bursting with fresh blueberries and honey, perfect for summer days.
# What You'll 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
# Directions:
01 - Combine cottage cheese, heavy cream, honey, vanilla extract, and salt in a food processor or high-speed blender. Blend until completely smooth and creamy, approximately 1-2 minutes.
02 - Add 1 cup blueberries to the blender and pulse until mostly blended, leaving some blueberry pieces intact for texture.
03 - Stir in the remaining 1/2 cup blueberries by hand to distribute evenly throughout the mixture.
04 - Pour the mixture into a freezer-safe loaf pan or container. Smooth the top surface with a spatula.
05 - Cover tightly with plastic wrap or lid and freeze for at least 4 hours until firm enough to scoop.
06 - Let the ice cream sit at room temperature for 5-10 minutes to soften before scooping. Serve immediately.
# Expert Hints:
01 -
- You get that premium ice cream creaminess without the guilt or the ice cream maker
- The protein keeps you satisfied, so one bowl actually feels like enough
- It comes together in literally ten minutes, then your freezer does all the work
02 -
- The graininess from cottage cheese completely disappears if you blend it long enough, so trust the process and keep that machine running
- This ice cream freezes harder than store bought because it lacks the stabilizers and gums, so that room temperature rest is non negotiable
03 -
- Blend everything on high speed longer than you think you need to, that creamy texture is worth the extra minute
- Taste the mixture before freezing and adjust the honey if needed, frozen things taste less sweet