Blueberry Cheesecake Cottage Cheese Ice Cream is a deliciously creamy treat that combines the flavors of cheesecake and fresh blueberries. With the addition of cottage cheese, this ice cream is both rich and nutritious. It’s a perfect dessert for warm days or anytime you crave something sweet and refreshing.
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Why Make This Recipe
Making Blueberry Cheesecake Cottage Cheese Ice Cream at home is easy and rewarding. This recipe is healthier than traditional ice cream while still being full of flavor. You use fresh or frozen blueberries, which means you can enjoy it any time of year. Plus, the ingredients are simple and wholesome, making it a guilt-free indulgence!
How to Make Blueberry Cheesecake Cottage Cheese Ice Cream
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, combine the cottage cheese, blueberries, Greek yogurt, honey or maple syrup, vanilla extract, lemon juice, cream cheese, and milk.
- Blend until smooth.
- Transfer to an ice cream maker and churn according to the manufacturer’s instructions.
- Freeze until firm.
- Scoop and serve.
How to Serve Blueberry Cheesecake Cottage Cheese Ice Cream
Serve the ice cream in bowls or cones. You can top it with extra blueberries, a drizzle of honey, or even some crushed graham crackers for a fun cheesecake twist. Enjoy it on a sunny day or as a sweet ending to a meal!
How to Store Blueberry Cheesecake Cottage Cheese Ice Cream
To store your ice cream, place it in an airtight container in the freezer. It can last for about 1 to 2 weeks. Just make sure to let it sit at room temperature for a few minutes before scooping if it gets too hard.
Tips to Make Blueberry Cheesecake Cottage Cheese Ice Cream
- Make sure your cream cheese is softened to help it blend smoothly.
- Adjust the sweetness by adding more or less honey or maple syrup, based on your taste.
- Give your ice cream maker enough time to churn for a smooth texture.
Variation
You can switch up the fruit by replacing blueberries with strawberries or raspberries. This way, you can enjoy different flavors while keeping the base of the recipe the same!
FAQs
1. Can I use low-fat cottage cheese?
Yes, low-fat cottage cheese can be used, but the ice cream may be less creamy.
2. Can I make this ice cream without an ice cream maker?
Yes, you can pour the mixture into a container and freeze it. Stir it every 30 minutes until it reaches your desired consistency.
3. How long does it take for the ice cream to freeze?
It typically takes about 4 hours for the ice cream to freeze completely, but it’s best to check earlier for a softer texture.
Enjoy making and sharing this delightful Blueberry Cheesecake Cottage Cheese Ice Cream!
Blueberry Cheesecake Cottage Cheese Ice Cream
Ingredients
Base Ingredients
- 2 cups cottage cheese
- 1 ½ cups fresh or frozen blueberries Fresh blueberries preferred.
- ½ cup Greek yogurt
- ¼ cup honey or maple syrup Adjust to taste.
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- ¼ cup cream cheese, softened Ensure it’s softened for smooth blending.
- ¼ cup milk (dairy or non-dairy)
Instructions
Preparation
- In a blender, combine the cottage cheese, blueberries, Greek yogurt, honey or maple syrup, vanilla extract, lemon juice, cream cheese, and milk.
- Blend until smooth.
- Transfer to an ice cream maker and churn according to the manufacturer’s instructions.
- Freeze until firm.
- Scoop and serve.
