Blueberry Cottage Cheese Ice Cream is the kind of dessert that surprises you in the best possible way. It’s unbelievably creamy, naturally refreshing, and loaded with real blueberry flavor, yet made with simple, wholesome ingredients you probably already have on hand. This easy homemade dessert blends cottage cheese into a silky-smooth base that rivals traditional ice cream, without the heavy cream or complicated cooking steps.
The combination of sweet blueberries, vanilla, and a smooth dairy base creates a light yet satisfying frozen treat that feels indulgent while still being nourishing. Whether you’re looking for a high-protein dessert, a healthier alternative to store-bought ice cream, or a quick summer recipe that comes together in minutes, Blueberry Cottage Cheese Ice Cream checks every box. It’s beginner-friendly, budget-friendly, and endlessly customizable.
Why You’ll Love This Recipe
- Easy recipe made in a blender with minimal prep
- High-protein dessert that’s creamy and satisfying
- Uses simple ingredients you already have
- No eggs, no cooking, and no complicated steps
- Refreshing, fruity flavor perfect for summer
- Family-friendly and great for kids
About the Ingredients
Cottage Cheese
Cottage cheese is the secret ingredient that gives this ice cream its creamy texture and boosts the protein content. When blended well, it becomes completely smooth with no curd texture remaining.
Milk
Milk helps thin the mixture slightly so it blends smoothly and churns properly. You can use whole milk for extra creaminess or low-fat milk for a lighter version.
Sugar
Sugar sweetens the ice cream and helps prevent it from freezing too hard. You can adjust the amount to taste or use honey or maple syrup as alternatives.
Vanilla Extract
Vanilla adds warmth and depth, enhancing the blueberry flavor without overpowering it.
Blueberries
Fresh or frozen blueberries both work well. They add natural sweetness, vibrant color, and antioxidants, making this ice cream both delicious and nutritious.
Tips & Tricks
- Blend the cottage cheese thoroughly to avoid any grainy texture
- Scrape down the blender sides to ensure even blending
- Pulse blueberries gently if you want visible fruit pieces
- Chill the mixture before churning for faster freezing
- Use parchment paper on top to prevent ice crystals
These simple kitchen tips help guarantee a smooth, creamy dessert every time.
Pro Tips
- Use frozen blueberries for a deeper color and bolder flavor
- Add a squeeze of lemon juice to brighten the fruit taste
- Let the ice cream sit at room temperature for 5 minutes before scooping
- Blend longer than you think — smoothness is key
- For extra richness, replace part of the milk with heavy cream
Step-by-Step Instructions
- Add cottage cheese, milk, sugar, and vanilla extract to a high-speed blender.
- Blend on high speed until completely smooth, scraping down the sides as needed. The mixture should look silky with no visible curds.
- Add blueberries to the blender and pulse briefly to distribute them evenly while keeping small fruit pieces intact.
- Pour the mixture into the bowl of a pre-frozen ice cream maker.
- Churn according to the manufacturer’s instructions, usually 20–30 minutes, until it reaches a soft-serve consistency.
- Transfer the churned ice cream to a freezer-safe container.
- Press parchment paper directly onto the surface and cover tightly.
- Freeze for at least 2 hours or until firm enough to scoop.
- Scoop, serve, and enjoy your homemade Blueberry Cottage Cheese Ice Cream.
These easy step-by-step instructions make this recipe ideal for beginners and experienced home cooks alike.
Variations
- No-Churn Version: Freeze the blended mixture and stir every 30 minutes until firm
- Honey-Sweetened: Replace sugar with honey or maple syrup
- Lemon Blueberry: Add lemon zest for a bright citrus twist
- Extra Protein: Mix in vanilla protein powder before blending
- Mixed Berry: Swap half the blueberries for strawberries or raspberries
These easy dessert twists make the recipe customizable and fun to experiment with.
How to Store Blueberry Cottage Cheese Ice Cream
Store Blueberry Cottage Cheese Ice Cream in an airtight, freezer-safe container for up to 2 weeks. Press parchment paper directly on the surface before sealing to prevent ice crystals from forming.
For best texture, allow the ice cream to sit at room temperature for 5–10 minutes before scooping. This helps restore its creamy consistency. This recipe is freezer-friendly and ideal for make-ahead desserts.
Frequently Asked Questions
Does cottage cheese taste noticeable in the ice cream?
No, once blended thoroughly, cottage cheese becomes neutral and creamy, allowing the blueberry flavor to shine.
Can I make this without an ice cream maker?
Yes, freeze the mixture in a container and stir every 30 minutes until firm for a no-churn version.
Is this recipe healthy?
Yes, it’s high in protein, lower in fat than traditional ice cream, and made with simple, wholesome ingredients.
Can I use frozen blueberries?
Absolutely. Frozen blueberries work perfectly and often provide a richer color and flavor.
Can I reduce the sugar?
Yes, you can reduce the sugar or replace it with natural sweeteners without affecting the texture too much.
Blueberry Cottage Cheese Ice Cream
Ingredients
Method
- Add cottage cheese, milk, sugar, and vanilla extract to a blender. Blend until completely smooth, scraping down the sides as needed.
- Add blueberries to the blender and pulse briefly to distribute them while keeping small blueberry pieces intact.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20–30 minutes) until it reaches a soft-serve consistency.
- Transfer ice cream to a freezer-safe container. Cover the surface with parchment paper, seal, and freeze for at least 2 hours until firm.
- Scoop and serve once fully set.
