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Blueberry Cheesecake Cottage Cheese Ice Cream

Blueberry cheesecake cottage cheese ice cream is a high-protein frozen dessert with a smooth, tangy base and a purple blueberry swirl. Cottage cheese blends creamy like cheesecake, then freezes until scoopable and finished with fresh blueberries and graham cracker crunch.
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Prep Time 15 minutes
Cook Time 5 minutes
freezing 4 hours
Total Time 4 hours 20 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Blueberry swirl
  • 1 cup blueberries Fresh or frozen.
  • 1 tbsp sugar For simmering into a syrupy swirl.
Cottage cheese ice cream base
  • 2 cups cottage cheese Full-fat.
  • 3 tbsp honey Or maple syrup.
  • 2 tbsp cream cheese For cheesecake texture.
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 0.25 tsp salt
Toppings
  • 3 graham crackers Crushed for topping.
  • 0.5 cup blueberries Fresh blueberries for serving, optional if using frozen in the swirl.

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Make the blueberry swirl
  1. Simmer blueberries with sugar over medium heat for 5 minutes until burst and syrupy. Transfer to a plate and cool completely until room temperature.
Blend the cheesecake base
  1. Blend cottage cheese, honey, cream cheese, vanilla extract, lemon juice, and salt until completely smooth. Scrape down the blender as needed for a uniform texture.
Assemble and swirl
  1. Pour half the base into a freezer container and spoon blueberry sauce over it. Add the remaining base and swirl gently to create purple streaks.
Freeze
  1. Freeze for 4 hours until firm and scoopable. Keep the lid sealed to prevent icy edges.
Serve
  1. Let the ice cream sit 5 minutes before scooping to soften slightly. Top with fresh blueberries and crushed graham crackers.

Notes

Pro tip: cool the blueberry compote fully before swirling so the base stays creamy instead of turning grainy. Store covered in the freezer up to 2 weeks; texture is best in the first week. This freezes well. For a lower-sugar option, swap honey/maple syrup for an unmeasured sugar-free sweetener appropriate for cold desserts (follow the brand’s conversion) and keep vanilla and lemon juice unchanged.