Blueberry Cheesecake Cottage Cheese Ice Cream
A delightful fusion of creamy cheesecake flavor and luscious blueberries, perfect for warm days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 250 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup fresh blueberries
- 1 tablespoon lemon juice
- 24 ounces full-fat small curd cottage cheese (approximately 3 cups)
- 0.25 cup honey
- 0.75 cup crushed graham crackers (about 4-5 sheets, plus more for topping)
Instructions
- In a small saucepan over medium heat, cook down the fresh blueberries with lemon juice for about 8-10 minutes until the berries begin to burst. Remove from heat and allow to cool.
- Once cooled, add the cottage cheese and honey to a food processor and blend until smooth.
- Pulse in the crushed graham crackers until just combined.
- In an 8×4 loaf pan, pour half of the cottage cheese mixture, dollop in spoonfuls of blueberry sauce, and top with the remaining cottage cheese mixture followed by the rest of the blueberry sauce. Gently swirl together with a fork.
- Top with extra crushed graham cracker crumbs, cover tightly, and freeze for at least 4 hours.
- Before serving, let it sit at room temperature for about 10 minutes to soften.
Notes
Experiment with different sweeteners or fruits. For additional flavor, consider adding vanilla extract or chocolate drizzles when serving.