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Blueberry Cheesecake Cottage Cheese Ice Cream Recipe

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4.1 from 63 reviews

  • Author: Amina
  • Total Time: 4 hours 20 minutes
  • Yield: 5 servings
  • Diet: Low Fat

Description

This Blueberry Cheesecake Cottage Cheese Ice Cream is a creamy, refreshing frozen dessert that combines the tangy richness of cottage cheese with the sweetness of honey, bursting fresh blueberries, and crunchy graham crackers. It’s easy to make with simple ingredients and requires no ice cream maker, making it a perfect homemade treat for summer or anytime you crave a cool, fruity dessert.

Ingredients

Blueberry Sauce

  • 1 cup fresh blueberries
  • 1 tablespoon lemon juice

Cottage Cheese Ice Cream

  • 1 (24 ounce) tub full-fat, small curd cottage cheese (about 3 cups)
  • ¼ cup honey
  • ¾ cup crushed graham crackers (plus more for topping, about 4-5 sheets)

Instructions

  1. Make the blueberry sauce: In a small saucepan over medium heat, cook the blueberries with lemon juice until the berries begin to burst and release their juices, about 8-10 minutes. Stir occasionally to prevent sticking. Remove from heat and let the sauce cool completely.
  2. Prepare the cottage cheese ice cream base: Once the blueberry sauce has cooled, add the cottage cheese and honey to the bowl of a food processor. Process until completely smooth and creamy. Then pulse in the crushed graham crackers a few times until just combined, being careful not to overmix.
  3. Assemble layers: Transfer about half of the cottage cheese mixture into an 8×4-inch loaf pan or a freezer-safe bowl. Spoon dollops of the blueberry sauce over the mixture, reserving a couple of tablespoons for the end. Add the remaining cottage cheese mixture on top, followed by more blueberry sauce. Gently swirl the layers together using a fork to create a marbled effect. Sprinkle extra crushed graham crackers on top for texture.
  4. Freeze the ice cream: Cover the pan tightly with a lid or plastic wrap and place it in the freezer. Freeze for at least 4 hours or until solid. When ready to serve, remove from the freezer and let sit at room temperature for about 10 minutes to soften slightly for easy scooping. Serve and enjoy your homemade blueberry cheesecake cottage cheese ice cream!

Notes

  • Use full-fat, small curd cottage cheese for the creamiest texture.
  • Do not overprocess once graham crackers are added to maintain texture.
  • Let the ice cream soften slightly before scooping to avoid hardness.
  • For a sweeter dessert, add more honey to taste.
  • Fresh blueberries work best, but frozen can be used – thaw before cooking.
  • Store leftovers in an airtight container in the freezer for up to one week.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Freezing
  • Cuisine: American

Find it online: https://aminabakes.com/blueberry-cheesecake-cottage-cheese-ice-cream-recipe/