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Blueberry Cheesecake Cottage Cheese Ice Cream

Blueberry cheesecake cottage cheese ice cream is a high-protein frozen dessert made by blending a tangy cheesecake base and swirling it with a quick blueberry compote. The result is a purple-streaked, smooth, soft-scoop texture that sets firm in the freezer.
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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 (cheesecake protein ice cream)
  • 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 blueberries
  • 1 tbsp sugar for blueberry swirl
  • 3 graham crackers crushed (for topping)

Equipment

  • 1 stand mixer
  • 1 freezer container

Method
 

Make the blueberry compote
  1. Simmer blueberries with 1 tablespoon sugar over medium heat for 5 minutes, until berries burst and the mixture turns syrupy, then cool completely.
  2. Cool the blueberry compote fully before using so the purple swirl stays streaky instead of bleeding into the base.
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.
  2. Scrape down the sides as needed and blend again briefly if any cottage cheese curds remain.
Swirl and freeze
  1. Pour half the base into a freezer container, spoon blueberry compote over it, then top with the remaining base.
  2. Swirl gently with a spoon to create purple ribbons without fully mixing.
  3. Freeze for 4 hours until firm.
Serve
  1. Let the ice cream sit for 5 minutes before scooping so it softens slightly for cleaner scoops.
  2. Top with fresh blueberries and crushed graham crackers right before serving.

Notes

For the creamiest texture, blend until truly smooth and use cooled compote (warm fruit can melt the base and muddy the swirl). Store in a covered container in the freezer for up to 2 weeks. Freezing works well (no thaw-and-refreeze cycle). For a lactose-reduced option, use lactose-free cottage cheese and lactose-free cream cheese while keeping the same amounts.