A creamy, indulgent ice cream with the tang of cheesecake, the sweetness of blueberries, and the added richness of cottage cheese for a healthier twist.
Recipe
Ingredients:
2 cups cottage cheese
1 1/2 cups fresh or frozen blueberries
1/2 cup Greek yogurt
1/4 cup honey or maple syrup (adjust to taste)
1 teaspoon vanilla extract
1 tablespoon lemon juice
1/4 cup cream cheese, softened
1/4 cup milk (dairy or non-dairy)
Directions:
In a blender or food processor, combine the cottage cheese, Greek yogurt, honey (or maple syrup), vanilla extract, lemon juice, and softened cream cheese. Blend until smooth and creamy.
In a small saucepan, cook the blueberries over medium heat for about 5-7 minutes, stirring occasionally, until they release their juices and break down into a sauce. Let cool slightly.
Add the blueberry sauce to the blended mixture and pulse a few times to swirl the blueberries throughout the ice cream base.
Transfer the mixture to an airtight container and place it in the freezer.
For the best texture, freeze for about 4-6 hours, or until firm enough to scoop. If you have an ice cream maker, follow the manufacturer’s instructions to churn and freeze the mixture.
Serve and enjoy a scoop of this creamy blueberry cheesecake ice cream!
Prep Time: 10 minutes | Freezing Time: 4-6 hours | Total Time: 4-6 hours
Kcal: 180 kcal per serving | Servings: 4