Quick Description
This High-Protein Blueberry Cheesecake Cottage Cheese Ice Cream is a creamy, indulgent dessert with the rich flavors of cheesecake, fresh blueberries, and the smooth texture of cottage cheese. It’s a low-carb, high-protein treat that’s perfect for satisfying your sweet cravings while keeping your diet on track.
Servings & Timing
Serves: 6
Prep Time: 10 minutes
Freeze Time: 3–4 hours
Total Time: ~4 hours
Ingredients List
2 cups cottage cheese
1 ½ cups fresh blueberries (plus extra for topping)
½ cup Greek yogurt
1 tbsp lemon juice
¼ cup honey or maple syrup (or sugar-free sweetener for a low-carb option)
1 tsp vanilla extract
½ cup crushed graham crackers or almond flour (for the crust layer)
1 tbsp butter (melted, for crust)
Instructions
- Blend the Base
In a blender or food processor, combine the cottage cheese, Greek yogurt, fresh blueberries, lemon juice, honey or sweetener, and vanilla extract. Blend until smooth and creamy. - Prepare the Crust
In a separate bowl, mix the crushed graham crackers or almond flour with melted butter until the mixture sticks together. Press this mixture into the bottom of a freezer-safe container to create the crust layer. - Layer the Ice Cream
Pour the blueberry cheesecake mixture on top of the crust, smoothing it out with a spatula. Cover the container with a lid or plastic wrap. - Freeze
Freeze for 3–4 hours, or until the ice cream is firm and scoopable. - Serve
Scoop the ice cream into bowls, garnish with extra fresh blueberries, and enjoy!
Nutrition (per serving)
Approximate values:
Calories: 180
Protein: 12g
Carbs: 18g
Fat: 10g
Fiber: 3g
Benefits
High-Protein: Cottage cheese and Greek yogurt provide a creamy texture and protein boost.
Low-Carb Option: With the right sweetener and almond flour crust, this dessert fits into a low-carb or keto lifestyle.
Creamy & Refreshing: The combination of fresh blueberries and cheesecake flavor is refreshing and indulgent without the guilt.
Customizable: Add more fruits or even nuts for added crunch and variety.
Additional Notes
Sweeteners: You can use honey, maple syrup, or your favorite sugar substitute (like stevia or monk fruit) depending on your dietary preferences.
Dairy-Free Version: Use dairy-free Greek yogurt and a dairy-free sweetener to make this recipe dairy-free.
No Ice Cream Maker Needed: This recipe doesn’t require an ice cream maker—just freeze and enjoy!
Dietary Info
High-Protein: Yes
Low-Carb: Yes (if using sugar-free sweetener and almond flour)
Gluten-Free: Yes (if using almond flour for the crust)
Dairy-Free Option: Yes (with substitutions)
Brief Introduction
This High-Protein Blueberry Cheesecake Cottage Cheese Ice Cream is the perfect low-carb dessert for those who love creamy, indulgent treats without the guilt. Packed with protein from cottage cheese and Greek yogurt, this is a great post-workout snack or a healthy alternative to store-bought ice cream.
Step-by-Step Cooking Guide
Blend cottage cheese, Greek yogurt, blueberries, and lemon juice until smooth.
Make the crust by mixing crushed graham crackers or almond flour with butter, then press into a container.
Pour the blueberry cheesecake mixture over the crust and smooth it out.
Freeze for 3–4 hours until firm.
Scoop and serve with extra blueberries.
Ingredient Details & Substitutions
Cottage Cheese: Adds creaminess and protein to the ice cream.
Greek Yogurt: For extra creaminess and a tangy flavor.
Almond Flour: A great low-carb alternative to graham crackers if you’re following a keto or gluten-free diet.
Recipe Variations & Serving Suggestions
Berry Mix: Try adding raspberries, blackberries, or strawberries along with blueberries for a mixed berry flavor.
Toppings: Top with a drizzle of sugar-free chocolate sauce, whipped cream, or extra crushed nuts for added texture.
Storage & Make-Ahead
Fridge/Freezer: Store the ice cream in an airtight container in the freezer for up to 1 week. Let it thaw for a few minutes before serving for easier scooping.
