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Blueberry Cheesecake Cottage Cheese Ice Cream

Blueberry cheesecake cottage cheese ice cream made with a silky, high-protein cottage cheese base and a vibrant blueberry swirl. Simmered blueberries turn into a tangy compote that’s swirled through before freezing until firm and scoopable.
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Prep Time 15 minutes
Cook Time 5 minutes
freezing 4 hours
Total Time 4 hours 20 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cottage cheese ice cream base
  • 2 cup full-fat cottage cheese
  • 3 tbsp honey or maple syrup
  • 2 tbsp cream cheese
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 0.25 tsp salt
Blueberry swirl and topping
  • 1 cup fresh or frozen blueberries
  • 1 tbsp sugar (for blueberry swirl)
  • 3 graham crackers, crushed (for topping)

Equipment

  • 1 freezer container
  • 1 blender

Method
 

Make the blueberry swirl
  1. Simmer the blueberries with the sugar over medium heat for 5 minutes, until burst and syrupy, then remove from heat and cool completely.
Blend the cheesecake base
  1. Blend the cottage cheese, honey or maple syrup, cream cheese, vanilla extract, lemon juice, and salt until completely smooth, scraping down as needed to remove any lumps.
Swirl and freeze
  1. Pour half the base into a freezer container, spoon blueberry sauce over it, then add the remaining base and swirl gently.
  2. Freeze for 4 hours until firm.
Serve
  1. Let the ice cream sit for 5 minutes before scooping, then top with fresh blueberries and crushed graham crackers.

Notes

For the smoothest texture, blend until the base is completely lump-free, then cool the blueberry compote fully before swirling. Store covered in the freezer for up to 2 weeks; freezer yes (best texture within 2 weeks). For a lower-fat option, use low-fat cream cheese and cottage cheese, but expect a slightly softer scoop.