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Blueberry Cheesecake Cottage Cheese Ice Cream

Blueberry cheesecake cottage cheese ice cream made with a smooth cottage cheese base and a purple blueberry compote swirl, then frozen until firm. Expect a tangy, sweet cheesecake flavor with a creamy texture and graham cracker crunch on top.
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Prep Time 15 minutes
Cook Time 5 minutes
Rest/Freeze 4 hours
Total Time 4 hours 20 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Base
  • 2 cup full-fat cottage cheese
  • 3 tbsp honey or maple syrup
  • 2 tbsp cream cheese
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 0.25 tsp salt
Blueberry swirl and topping
  • 1 cup fresh or frozen blueberries
  • 1 tbsp sugar (for blueberry swirl)
  • 3 graham crackers, crushed (for topping)

Method
 

Make the blueberry compote
  1. Simmer blueberries with 1 tablespoon sugar over medium heat for 5 minutes until they burst and turn syrupy. Remove from heat and cool completely.
Blend the cheesecake ice cream base
  1. Blend cottage cheese, honey (or maple syrup), cream cheese, vanilla extract, lemon juice, and salt until completely smooth.
Swirl and freeze
  1. Pour half the base into a freezer container, spoon blueberry sauce over it, then top with the remaining base. Swirl gently to create purple streaks.
Freeze and serve
  1. Freeze for 4 hours until firm.
  2. Let the ice cream sit for 5 minutes before scooping, then top with fresh blueberries and crushed graham crackers.

Notes

Pro tip: cool the blueberry compote fully before swirling so the base stays smooth and doesn’t tint cloudy. Refrigerate leftovers in a sealed container for up to 3 days, or freeze up to 1 month. For a dairy-light swap, use low-fat cream cheese and reduced-fat cottage cheese (texture will be slightly softer).