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Blueberry Cottage Cheese Ice Cream

Blueberry Cottage Cheese Ice Cream: A Healthy Summer Treat

Enjoy a refreshing Blueberry Cottage Cheese Ice Cream, packed with protein and low in sugar, perfect for summer.
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Prep Time 5 minutes
Total Time 4 hours
Servings: 4 servings
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Cottage Cheese Use silken tofu for a dairy-free option.
  • 2 cups Frozen Blueberries Freeze fresh blueberries for a creamier texture.
  • 1/4 cup Sweetener (Honey/Maple Syrup) Adjust based on preference.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla extract for best results.
  • 1 tablespoon Lemon Juice Optional, but recommended for extra flavor.

Equipment

  • blender
  • Freezer-safe container

Method
 

Step-by-Step Instructions
  1. Blend the cottage cheese on high for about 30 seconds until smooth.
  2. Add the frozen blueberries, sweetener, vanilla extract, and lemon juice. Blend until just combined.
  3. Pour the mixture into a freezer-safe container and smooth out the top.
  4. Freeze the mixture for at least 4 hours to firm up completely.
  5. Let it sit at room temperature for about 5 minutes before serving.
  6. Scoop into bowls or cones and top with fresh blueberries or granola.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 20gProtein: 8gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 150mgPotassium: 250mgFiber: 3gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 150mgIron: 0.5mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge, or up to 2 weeks in the freezer. Avoid refreezing melted portions.

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