Cottage cheese ice cream is a popular high-protein dessert. this Blackberry Cheesecake Cottage Cheese Ice Cream The variation tastes like cheesecake filling swirled into ice cream, and has 18 grams of protein per serving!
High-protein cottage cheese ice cream
If you’ve been online recently, you’ve probably heard it at least once. Viral cottage cheese ice cream.
I know what you’re thinking. This may sound a little strange, but hear me out. It’s actually pretty great!
Cottage cheese ice cream is made by mixing cottage cheese with a sweetener such as honey or maple syrup and then freezing it until it has the consistency of ice cream. It really tastes like rich cheesecake ice cream, and if you season it right, you’ll never miss regular ice cream again!
Today I’m sharing my own high-protein ice cream recipe that uses cottage cheese, blackberries, honey, and graham crackers to make a truly delicious Blackberry Cheesecake Cottage Cheese Ice Cream. If you love cottage cheese cheesecake bars, you’ll love this frozen version.
Cottage Cheese Ice Cream Ingredients
- Cottage Cheese: Star ingredient! For the creamiest texture, we recommend full-fat cottage cheese, such as 4%.
- honey: I’m using honey as my sweetener, but you could use maple syrup, agave sugar, or cane sugar.
- Blackberry: Since I made the blackberry cheesecake flavor, I need some fresh blackberries. Do your freezing work urgently. Defrost and drain first.
- Graham crackers: It wouldn’t be a cheesecake without graham cracker crumbs, right?!
We recommend using full-fat cottage cheese (~4%) in this recipe for several reasons:
- group: Full-fat cottage cheese has less water and moisture, so its texture is closer to ice cream than icicles.
- taste: Full-fat cottage cheese gives it that authentic cheesecake flavor.
How to Make Cottage Cheese Ice Cream
- Mix: Place cottage cheese, honey, and vanilla in a high-speed food processor. Process on high until creamy. This process takes approximately 3 to 5 minutes.
- taste: Add 1 cup blackberries and pulse to mash.
- to hang tightly: Transfer the ice cream to the loaf pan and sprinkle with the remaining berries. Crumble a few graham crackers on top and cover. Freeze for at least 4-6 hours or overnight.
- provide: Remove the ice cream from the freezer and let it thaw for about 15 minutes, then scoop into a bowl or ice cream cone.
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Top Tips for the Best Cottage Cheese Ice Cream
- sweetness: Start with 1/4 cup of honey and add more as desired.
- Types of cottage cheese: It is better to use full-fat cottage cheese rather than low-fat. Not only is it richer and cheesecake-like, but the texture is closer to ice cream due to the lower liquid content.
- strawberry: You can substitute any type of berry for the blackberries. Strawberries, blueberries, and raspberries all work well.
- Sweetener alternatives: You can use agave syrup or maple syrup instead of honey.
- Freeze Time: How long it takes for the mixture to set will vary depending on your freezer.
yes! Frozen blackberries also work, but you’ll want to thaw them first and drain any excess liquid to prevent the ice cream from freezing. Fresh berries always provide the best texture and flavor.
It’s possible, but the texture will be different. Cottage cheese is blended into a much creamier, custard-like base that mimics real ice cream. Greek yogurt tends to freeze easily. If you want to try it, I recommend a 50/50 mix of cottage cheese and Greek yogurt.
Instead of blackberries and graham crackers, try this combo:
Store cottage cheese ice cream in an airtight container in the freezer for up to 3 months. When ready to serve, let sit on the counter for 10 to 15 minutes until soft before scooping.
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Add cottage cheese, honey, and vanilla extract to a high-speed food processor. Process on high speed until thick and creamy, 3 to 5 minutes.
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Then place 1 cup of blackberries in a food processor and pulse until the blackberries are broken down and combined. The cottage cheese will turn slightly purple.
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Pour the mixture into a bowl or loaf pan. Place two graham crackers on top and fold into the mixture until combined.
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Top with the remaining blackberries and crumble the last graham cracker on top. You can also add salt.
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Cover and store in the freezer for at least 4-6 hours or overnight.*
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Serve on a plate or in an ice cream cone.
- Honey – Start with 1/4 cup of honey and add more as desired.
- It is recommended to use full-fat cottage cheese instead of low-fat cottage cheese. Not only is it richer and more cheesecake-like, but it has less liquid so the texture is closer to ice cream/custard.
- Blackberries can be replaced with any type of berry.
- You can use agave syrup or maple syrup instead of honey.
- How long it takes for the mixture to set will vary depending on your freezer.
(adthrive-in-post-video-player video-id=”QGBpHEVR” upload-date=”2023-05-08T00:00:00.000Z” name=”Blackberry Cheesecake Cottage Cheese Ice Cream” Description=”Cottage Cheese Ice Cream is a popular dessert. Try this Blackberry Cheesecake variation. It tastes just like whipped cheesecake with ice cream and 18g. Protein/serving!”)
calorie: 265 calorie, carbohydrate: 31 g, protein: 18 g, province: 8 g, fiber: 0.4 g, sugar: 24 g
Nutritional information is automatically calculated and should only be used as estimates.
