Description
This Cottage Cheese Ice Cream recipe offers a creamy, healthy alternative to traditional ice cream by incorporating fresh blueberries, honey, and crunchy graham crackers. Blended cottage cheese provides a rich texture without the need for heavy cream, making it a delightful treat that is both refreshing and nutritious.
Ingredients
Scale
Ingredients
- 1 cup fresh blueberries
- 1 tablespoon lemon juice
- 3 cups full-fat, small curd cottage cheese
- 1/4 cup honey
- 3/4 cup crushed graham crackers, plus more for topping
Instructions
- Blend the base: Blend the full-fat small curd cottage cheese, honey, and lemon juice in a blender or food processor until the mixture is completely smooth and creamy, ensuring there are no lumps for a rich texture.
- Add blueberries and graham crackers: Gently stir in the fresh blueberries and crushed graham crackers into the blended cottage cheese mixture to incorporate bursts of fruity flavor and crunchy texture.
- Churn the ice cream: Transfer the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-30 minutes, until it reaches a soft-serve consistency.
- Freeze to set: After churning, transfer the ice cream to an airtight container and freeze it for at least 4 hours to allow it to firm up and develop the perfect ice cream texture.
- Serve and garnish: Scoop the frozen cottage cheese ice cream into bowls or cones and top with additional crushed graham crackers for an extra crunch and decorative finish.
Notes
- Use full-fat cottage cheese for the creamiest texture and best flavor.
- If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes until firm.
- Adjust sweetness by adding more or less honey based on your preference.
- For a thicker consistency, strain the cottage cheese before blending to remove excess liquid.
- Fresh or frozen blueberries can be used; if frozen, thaw and drain excess liquid before adding.
