Blueberry Cheesecake Cottage Cheese Ice Cream is creamy, tangy, and full of rich cheesecake flavor—without the need for an ice cream maker.
It’s high in protein, naturally sweetened, and made with simple ingredients you probably already have. With juicy blueberries swirled into a smooth cottage cheese base, it’s the perfect balance of sweet and refreshing.
Whether you’re making it for dessert, a post-dinner snack, or a better-for-you treat for the kids, this no-churn ice cream is a win all around.
Why You’ll Love This Recipe
This ice cream delivers all the flavor of cheesecake in a cool, creamy form—with no added fuss. It’s packed with protein, uses just a few wholesome ingredients, and doesn’t require any fancy equipment.
The cottage cheese makes it smooth and rich, while the blueberries add bursts of natural sweetness. It’s a great option for satisfying cravings while staying on track with your goals.
Plus, it’s freezer-friendly, kid-approved, and easy enough to whip up anytime you need a treat.
What You’ll Need
- 2 cups cottage cheese (full-fat or 2%)
- ¼ cup honey or maple syrup (adjust to taste)
- 1 teaspoon vanilla extract
- ¾ cup blueberries (fresh or frozen)
- 1 tablespoon lemon juice
- 2 tablespoons cream cheese (softened)
- Optional: 2–3 crushed graham crackers for topping or blending
- Pinch of salt
Pro Tips
- Use full-fat cottage cheese for the creamiest texture and richer flavor.
- Blend thoroughly—a high-speed blender makes it ultra-smooth and mousse-like before freezing.
- Taste before freezing—adjust sweetness or lemon to your liking.
- Freeze flat in a shallow container to help it firm up faster and more evenly.
- Let it sit at room temp for 10 minutes before scooping to soften slightly and make serving easier.
Tools You’ll Need
- Blender or food processor
- Spatula
- Freezer-safe container (like a loaf pan or shallow storage container)
- Measuring cups and spoons
- Small saucepan (if cooking down blueberries)
Substitutions & Variations
Dairy-Free: Try dairy-free cottage cheese and vegan cream cheese alternatives.
Low-Carb/Keto: Use a sugar-free sweetener like monk fruit instead of honey.
Berry Swap: Use raspberries, blackberries, or chopped strawberries instead of blueberries.
Extra Cheesecake Flavor: Add more cream cheese or swirl in extra crushed graham crackers.
Swirl Version: Blend part of the blueberries into the base and swirl the rest on top before freezing.
Make-Ahead Tips
- You can prepare the base up to 2 days ahead and freeze when ready.
- Freeze in individual silicone molds for portioned servings.
- Keep extra graham crackers stored separately to sprinkle fresh just before eating.
- For faster prep, use a ready-made blueberry compote or jam.
How to Make Blueberry Cheesecake Cottage Cheese Ice Cream
Step 1: Cook Down the Blueberries (Optional but Recommended)
In a small saucepan, simmer the blueberries and lemon juice over medium heat for 5–7 minutes until soft and syrupy. Let cool slightly.
Step 2: Blend the Ice Cream Base
In a high-speed blender, combine cottage cheese, honey, vanilla extract, cream cheese, and salt. Blend until completely smooth and creamy. Add half the blueberry compote and pulse briefly to mix.
Step 3: Transfer and Swirl
Pour the blended mixture into a loaf pan or shallow freezer-safe dish. Spoon remaining blueberry compote on top and swirl with a knife or toothpick. Sprinkle with crushed graham crackers if using.
Step 4: Freeze
Cover and freeze for at least 3–4 hours, or until firm. For best results, stir the mixture after the first hour to prevent ice crystals from forming.
Step 5: Serve
Let the ice cream sit at room temperature for 5–10 minutes before scooping. Serve in bowls or cones and top with extra blueberries or graham cracker crumbles.
Leftovers & Storage
- Store in an airtight container in the freezer for up to 2 weeks.
- If frozen solid, let it thaw for 10–15 minutes before scooping.
- Don’t refreeze once fully thawed—portion into single servings if desired.
- Sprinkle fresh toppings before serving to keep the texture crisp and crunchy.
Creamy, Dreamy, and Cheesecake-Inspired
This Blueberry Cheesecake Cottage Cheese Ice Cream is proof that dessert can be both indulgent and nourishing.
It’s the perfect blend of creamy, fruity, tangy, and sweet—ideal for those looking to enjoy a frozen treat without the guilt. High in protein, easy to prep, and endlessly versatile, this is one recipe you’ll want to keep on rotation.
If you give it a try, let me know in the comments how it turned out—and don’t forget to share your favorite toppings or creative twists!