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Blueberry Cottage Cheese Ice Cream

Creamy Blueberry Cottage Cheese Ice Cream to Beat the Heat

Indulge in this guilt-free Blueberry Cottage Cheese Ice Cream, a protein-packed sweet treat perfect for summer.
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Prep Time 5 minutes
Freezing Time 4 hours
Total Time 4 hours 5 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 2 cups low-fat cottage cheese
  • 2 cups frozen blueberries freeze for an hour for thicker texture
  • 2 tablespoons honey or maple syrup to enhance sweetness
  • 1 teaspoon vanilla extract essential ingredient
  • 1 tablespoon fresh lemon juice freshly squeezed is best

Equipment

  • Blender
  • Freezer-Safe Container

Method
 

Preparation Steps
  1. Blend the cottage cheese on high for about 30 seconds until smooth and creamy.
  2. Combine frozen blueberries, sweetener, vanilla extract, and lemon juice with the blended cottage cheese.
  3. Pour the mixture into a freezer-safe container and smooth the top.
  4. Freeze for at least 4 hours until firm yet scoopable.
  5. Let it sit at room temperature for about 5 minutes before scooping.
  6. Serve in bowls or cones, optionally topping with fresh blueberries or granola.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 18gProtein: 10gFat: 5gSaturated Fat: 2gCholesterol: 15mgSodium: 200mgPotassium: 250mgFiber: 2gSugar: 7gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 0.5mg

Notes

Store in an airtight container and consume within 2 weeks for best quality. Let sit at room temperature for easier scooping.

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