Blueberry Cheesecake Cottage Cheese Ice Cream adds a boost of blue to this trendy, better-for-you dessert. It’s easy to make (no churn!) and uses just a few simple, staple ingredients. This ice cream is delicious, high in protein and features a beautiful, blue-purple hue.
Ingredients
- 2 cups full-fat cottage cheese
- 1 cup blueberries, divided
- ⅓ cup + 1 tablespoon honey
- 1 tablespoon vanilla extract
- ½ teaspoon kosher salt
- 2 graham crackers, crushed
Directions
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Place the cottage cheese, ¾ cup blueberries, honey, vanilla extract, and kosher salt in the blender and blend until smooth.
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Pour about half of the ice cream batter into a freezer-safe container, then layer on half of the remaining ¼ cup of blueberries and half of the crushed graham crackers,.
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Pour in the rest of the ice cream batter, then top with the remaining blueberries and crushed graham crackers. Cover and freeze, stirring every hour until frozen for a better freeze. This will take at least 4 hours, but up to 8 hours.
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When ready to serve, bring the mixture out of the freezer for 10-15 minutes beforehand as it will be icier than regular ice cream.
Prep Time: 15 minutes + 4 hours freezing time
Portions: 6