Cottage Cheese Ice Cream is a viral dessert here to stay. Try this blackberry cheesecake variation. It tastes just like a cheesecake filling churned into ice cream and 18g protein/serving!
High-Protein Cottage Cheese Ice Cream
If you’ve been anywhere on the internet lately, I’m sure you’ve heard of the viral cottage cheese ice cream.
I know what you’re thinking, this sounds a little bit, odd, but hear us out. It’s actually quite spectacular!
Cottage cheese ice cream is made by blending cottage cheese and a sweetener such as honey or maple syrup and then freezing it until it reaches ice cream consistency. It truly tastes like a rich cheesecake ice cream and if you flavor it properly, you’ll never miss ice cream again!
Oh, and, did we mention that cottage cheese ice cream has 18g protein/serving?!
Today, we’re sharing our very own high-protein ice cream recipe made with cottage cheese, blackberries, honey, and graham crackers for a blackberry cheesecake cottage cheese ice cream variation.
Why you’ll love it!
Tastes just like cheesecake!
What You Need for Cottage Cheese Ice Cream
Cottage cheese: the star ingredient of cottage cheese ice cream is obviously cottage cheese. We recommend a full-fat cottage cheese such as 4%.
Honey: we’re using honey as our sweetener, but you can also use maple syrup, agave, or cane sugar.
Blackberries: since we made a blackberry cheesecake flavor, you need fresh blackberries.
Graham crackers: it wouldn’t be a cheesecake without graham cracker crumbs, would it?!
What kind of cottage cheese should I use?
We recommend using full-fat cottage cheese (~4%) for this recipe for a few reasons.
Texture: full-fat cottage cheese has less water/moisture, making the texture more like ice cream and less like an icicle.
Taste: full-fat cottage cheese will give this a true cheesecake taste.
Blend: place cottage cheese, honey, and vanilla in a high-speed food processor. Process on high until creamy. This should take around 3-5 minutes.
Flavor: add 1 cup of blackberries and pulse to break them up.
Freeze: transfer the ice cream into a bread pan and then sprinkle on the remaining berries. Crush a few graham crackers on top and cover. Freeze for at least 4-6 hours or over night.
Looking to upgrade your blender? Check out our favorite Vitamix Blender. It’s our favorite high-speed blender perfect for making smoothies, soups, and nut butter.
Freeze time: There is a sweet spot in freezing this ice cream and it’s right around 6 hours. If you freeze it too long, it will be as hard as a brick and need to thaw a bit before eating. But, if you freeze it just long enough, it will have the perfect creamy consistency!
When it’s time to freeze your cottage cheese ice cream, feel free to transfer it into a bread tin, or like we’ve done, right back in the cottage cheese container!
Sweetness: start with 1/4 cup honey and add more, as desired.
Type of cottage cheese: We suggest using full-fat cottage cheese instead of low-fat cottage cheese. It’s not only richer and more cheesecake-like, but has less liquid, making the texture more like ice cream/custard.
Berries: The blackberries can be replaced with any type of berry.
Sweetener subs: Agave syrup or maple syrup can be used in place of honey.
Freeze time: The time it takes for the mixture to firm up will vary depending on the freezer.
Instead of blackberries and graham crackers, use:
Peanut Butter Chocolate Chip: add 1/4 cup peanut butter and 1/3 cup mini chocolate chips.
Lemon Blueberry: use 1 cup + 1/3 cup blueberries, plus the zest from 1 lemon.
Store cottage cheese ice cream in an airtight container in the freezer for up to 3 months
Blackberry Cheesecake Cottage Cheese Ice Cream
This high-protein cottage cheese ice cream is made with with full-fat cottage cheese, maple syrup, blackberries, and grahahm crackers. It tastes JUST like cheesecake, but is super nutrious!
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