Blueberry Cheesecake Cottage Cheese Ice Cream
This Blueberry Cheesecake Cottage Cheese Ice Cream is a healthier, creamy twist on a classic dessert, featuring cottage cheese, Greek yogurt, and fresh blueberries – perfect for a hot day.
Ingredients
- 2 cups cottage cheese
- 1½ cups fresh or frozen blueberries
- ½ cup Greek yogurt
- ¼ cup honey or maple syrup
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- ¼ cup cream cheese
- ¼ cup milk
Instructions
- Combine cottage cheese, Greek yogurt, honey (or maple syrup), vanilla extract, lemon juice, and softened cream cheese in a blender or food processor. Blend until smooth and creamy.
- Cook the blueberries in a small saucepan over medium heat for 5-7 minutes, stirring occasionally until they release their juices and form a thick sauce. Let it cool slightly.
- Add the cooled blueberry sauce to the blended mixture and pulse a few times to create a marbled effect.
- Transfer the mixture into an airtight container and freeze for 4-6 hours, or until firm enough to scoop.