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Blueberry Cheesecake Cottage Cheese Ice Cream

Blueberry cheesecake cottage cheese ice cream is a high-protein, cheesecake-flavored frozen dessert with a purple blueberry swirl and a creamy, smooth texture. Blend the tangy cottage cheese base, swirl in syrupy blueberry compote, then freeze until firm for an easy healthy blueberry dessert.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Ice cream base
  • 2 cups 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 count graham crackers, crushed (for topping)
  • fresh blueberries optional garnish
  • graham cracker crumble optional garnish

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Make blueberry compote
  1. Simmer blueberries with 1 tablespoon sugar over medium heat for 5 minutes, until the berries burst and the mixture turns syrupy. Remove from heat and cool completely.
Blend the cheesecake base
  1. Blend cottage cheese, honey (or maple syrup), cream cheese, vanilla extract, lemon juice, and salt until completely smooth. Stop and scrape the blender as needed for an even texture.
Swirl and freeze
  1. Pour half of the base into a freezer container and smooth the top. Spoon blueberry sauce over it in streaks.
  2. Top with the remaining base and swirl gently with a spoon to create a purple-tinted marbled look. Cover and freeze for 4 hours until firm.
Serve
  1. Let the ice cream sit at room temperature for 5 minutes before scooping for softer edges. Top with fresh blueberries and crushed graham crackers before serving.

Notes

For the creamiest scoop, freeze the container flat so it firms evenly, and keep the blender running until the mixture is fully smooth. Refrigerate leftovers for up to 1 day, then refreeze; freezing is best after the 4-hour freeze, and the texture won’t hold as well once thawed. For a lighter option, use low-fat cream cheese and skim or low-fat cottage cheese, keeping the same blending and freezing steps.