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Blueberry Cheesecake Cottage Cheese Ice Cream

Blueberry cheesecake cottage cheese ice cream is a vibrant purple-tinted, cheesecake-flavored protein ice cream swirled with homemade blueberry compote. It’s smooth, tangy-sweet, and freezes into a firm, scoopable frozen dessert in just a few steps.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

Base and flavor
  • 2 cup full-fat cottage cheese
  • 3 tbsp honey or maple syrup Use 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.

Equipment

  • 1 blender
  • 1 freezer container

Method
 

Make the blueberry compote
  1. Simmer blueberries with 1 tablespoon sugar over medium heat for 5 minutes until they burst and turn syrupy, then cool completely.
Blend the cheesecake base
  1. Blend cottage cheese, honey, cream cheese, vanilla, lemon juice, and salt until completely smooth.
Swirl and freeze
  1. Pour half the base into a freezer container and spoon blueberry sauce over the top in ribbons.
  2. Add the remaining base over the swirl, then swirl gently with a spoon to create purple streaks.
  3. Freeze for 4 hours until firm.
Serve
  1. Let the ice cream sit for 5 minutes before scooping for easier, cleaner scoops.
  2. Top with fresh blueberries and crushed graham crackers.

Notes

For the smoothest texture, blend until there are zero visible cottage cheese curds, scraping down the blender as needed. Store covered in the freezer for up to 2 weeks; for best scoopability, transfer to the fridge 10 minutes if it gets very hard. Freezing is part of the method, so yes—don’t refreeze after serving. If you want a lower-fat option, use light cream cheese and 2% cottage cheese, then expect a slightly softer texture.